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1 Burnside Cooking and Food- Spanish and Portuguese

New Spanish Table


New Spanish Table Cover

ISBN13: 9780761135555
ISBN10: 0761135553
Condition: Standard
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Average customer rating based on 2 comments:

simplychef, November 14, 2007 (view all comments by simplychef)
I just purchased this book last night and could not put it down, I read it half the night! I am a personal chef and also cater for a prestigious Chamber Music organization in L.A. I purchased it originally for the tapas and empanada recipes to add to my repertoire of appetizers. I found the book very informative and easy to read, the recipes are inspiring and easy to follow. I just love all the historical tid bits and background info. I know I'll be reading and re-reading this for months, let alone ply my clients with great meals. My compliments to Ms. Von Bremzen for such a great culinary masterpiece. I highly reccomend this book to anyone who loves good food and a good story!
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wscook, January 12, 2007 (view all comments by wscook)
We merely purchased this book for our New Year?s Eve tapas party. Little did we know we were about to embark on the delicious journey through Spain. The wonderful descriptions about each dish made for a delightful conversation. We?ve now purchased several copies of this book as give it as gifts with a bottle of homemade Sangria.
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Product Details

Von Bremzen, Anya
Workman Publishing
Anya Von Bremzen
Cookery, spanish
Regional & Ethnic - Spanish
Cooking and Food-Spanish and Portuguese
Edition Description:
Trade Paperback
Publication Date:
Grade Level:
9.25 x 8 in

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » Spanish and Portuguese
Health and Self-Help » Self-Help » General
Transportation » Automotive » General

New Spanish Table Used Trade Paper
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$13.95 In Stock
Product details 496 pages Workman Publishing - English 9780761135555 Reviews:
"Staff Pick" by ,

Last Saturday, Mindy hosted a dinner party. Every recipe was lifted directly from The New Spanish Table. For three hours, we washed down mouth-watering small plates with Spanish wine (each guest brought a bottle). Goat Cheese-Stuffed Piquillo Peppers got things off to an auspicious start. Salmon with Salmon Roe and Vanilla Oil had us going back for seconds and thirds. But the Chocolate Tostada with Olive Oil and Flaky Salt knocked the house down. As one guest noted, "It might have been better served on someone's naked body, but the body would have been wasted."

"Publishers Weekly Review" by , "Von Bremzen is in love with the gastronomic delights of Spain, offering an appealing, informative look at the cuisine that is rapidly usurping the culinary dominance of Italy and France. She offers insight into the dishes of famed chefs Ferran Adri and Juan Mari Arzak and also shares the secrets of talented but lesser known cooks from around the country. Several of the recipes are for dishes you'd expect to find in a volume of this size — sangria, gazpacho and a multitude of tapas — but there are many welcome surprises: Eggs over Smoky Bread Hash, Coca (Spanish-Mediterranean pizza) with Candied Red Peppers, and Rice Pudding Ice Cream. Throughout the recipe section, von Bremzen (Please to the Table) provides entertaining personal stories like 'Ode to a Can of Tuna,' which details a raid on Arzak's fridge that reveals an incredible tinned treat. Readers will find facts on the history, food and wine of each of Spain's regions, a primer on Spanish cheese and a look at the critical ingredients in a Spanish pantry. Regardless of their level of familiarity with Spanish cuisine, all readers will learn something from von Bremzen, who shows us why Spain is taking its rightful place near the top of the culinary ladder. Photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Spain is the next France, announces The New York Times Magazine. And Wine Spectator declares: “Spain is setting the pace in Europe today when it comes to wine and food.” Food and travel editors herald Spain as the new Italy. Something incredibly fascinating is happening in the country, with its hip tapas, hot chefs like Ferran Adrià and Juan Mari Azrak (see Adrià’s Rack of Lamb with Pistachio Pesto and Scallions in the meat chapter), and mouthwatering array of premium olive oils, wines, cheeses, and other foods getting snapped up in American markets.

The New Spanish Table delivers the food of Spain in all its glory. A big, bold, 275-recipe collection, packed with gorgeously colorful photographs, it gets right to the heart of Spain today: its marriage of innovation, deep-rooted traditions, amazing ingredients, and everything one could ever want in between. Written by Anya von Bremzen, coauthor of Please to the Table (64,000 copies in print) and a food writer who’s been covering Spain for 10 years, The New Spanish Table turns risotto on its head—as in Basque Smoked Cheese Risotto with Garlic Oil. Lavishes with sexy tapas—Smoky Fried Almonds with Sea Salt, Catalan Guacamole, Blue Cheese and Date Croquettes. Heralds the gazpacho revolution—Adolfo Muñoz’s Strawberry, Tomato, and Fennel Gazpacho. Signs off with desserts that show Spanish cuisine at its creative best: Warm Chocolate Soufflé Cakes with Thyme Ice Cream, Clarisa Nun’s Banana and Hazelnut Tart. Fascinating and vibrant and impossible not to love. And all easy to prepare as well. Along the way, visits at the Spanish table with home cooks, tabernaowners, celebrity chefs, farmers, winemakers, nuns who bake like a dream. Includes appendices on Spanish wine, finding Spanish ingredients, and Anya’s recommended restaurants. ¡Estupendo!

"Synopsis" by ,
Welcome to the world's most exciting foodscape, Spain, with its vibrant marriage of rustic traditions, Mediterranean palate, and endlessly inventive cooks. The New Spanish Table lavishes with sexy tapas —Crisp Potatoes with Spicy Tomato Sauce, Goat Cheese-Stuffed Pequillo Peppers. Heralds a gazpacho revolution—try the luscious, neon pink combination of cherry, tomato, and beet. Turns paella on its head with the dinner party favorite, Toasted Pasta "Paella" with Shrimp. From taberna owners and Michelin-starred chefs, farmers, fishermen, winemakers, and nuns who bake like a dream—in all, 300 glorious recipes, illustrated throughout in dazzling color. ¡Estupendo!
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