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Tapas: A Taste of Spain in America

by

Tapas: A Taste of Spain in America Cover

 

Synopses & Reviews

Publisher Comments:

The first major Spanish cookbook in two decades, from José Andrés, recently named Americas Chef of the Year by Bon Appétit.

Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:

• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs

• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster

• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples

• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams

All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home.

This is a breakthrough cookbook from an extraordinary chef.

Review:

"Although Andrs, a protg of modern Spanish culinary padre Ferran Adria, stresses the importance of 'sticking to the basics,' each recipe in his debut collection of tapas (small-plate dishes) is stunningly standout. From Lobster with Clementines and Grapefruit in Saffron Oil to Slow-Roasted Beef Tenderloin with Cabrales (a knock-your-socks-off Asturian blue cheese), each dish, matched with a Spanish wine, strikes the right balance of being unusual but not too out there. Recipes are introduced with an anecdote, helpful hints and simple variations, and traditional Spanish dishes that typically take hours to prepare have been updated to accommodate modern cooks' schedules (among them, a Catalonian classic slow-roasted chicken, stewed with dried apricots, hazelnuts and prunes, ready in under 30 minutes). Though Andrs omits desserts (with the exception of flan, courtesy of mam), he more than makes up for it with entire chapters dedicated to mushrooms, tomatoes and even garlic. Andrs showcases the bounty and vibrancy of Spanish cuisine without alienating readers, explaining through his precise and charming philosophy that 'tapas are for eating at home or with friends.' 260 color photos." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Synopsis:

This title presents simply prepared foods that match the traditions of Spanish tapas with the variety and bounty of American ingredients such as Basque-style Maryland Blue Crab Stew, and Catalan-style Chicken Stew with Tomato and peppers.

Synopsis:

The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit.

Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:

• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs

• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster

• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples

• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams

All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home.

This is a breakthrough cookbook from an extraordinary chef.

Synopsis:

From one of the most acclaimed chefs in America today comes the first major Spanish cookbook to be published in two decades. "Tapas: A Taste of Spain in America" presents astounding recipes for little plates of prepared foods--deftly combined to provide pure, exciting bursts of flavor in a way that is eminently practical for the home cook. 60 color photos.

About the Author

José Andrés, protégé of Ferrán Adriá of El Bulli in Spain, is the chef-owner of seven restaurants in the Washington, D.C., area: Jaleo; Jaleo Bethesda; Jaleo Crystal City; Cafe Atlantico; minibar; Oyamel; and Zaytinya, which was named one of the best new restaurants in the world by Condé Nast Traveler. He was named Best Chef in the Mid-Atlantic region in 2003 by the James Beard Foundation, and has been profiled in Gourmet, Saveur, Bon Appétit, Food & Wine, Wine Spectator, the Washington Post, the New York Times, USA Today, and other publications. José travels widely as a guest chef, teacher, and fundraiser at charity events, and is the host of a television cooking show that airs in Spain. He grew up in the Asturias region of Spain, and now lives in Washington, D.C., with his wife, Tichi, and their three daughters. This is his first book.

Richard Wolffe is Senior White House Correspondent for Newsweek magazine. In his spare time, he eats José's food and cowrites his food magazine stories. He lives close to José in Washington, D.C., with his wife, Paula, and their three children. His first book was The Victim's Fortune (HarperCollins, 2002); this is his first cookbook.

Product Details

ISBN:
9781400053599
With:
Wolffe, Richard
Publisher:
Clarkson Potter Publishers
With:
Wolffe, Richard
Author:
Wolffe, Richard
Author:
Andres, Jose
Author:
Jose Andres with Richard Wolffe
Subject:
United states
Subject:
Cookery, spanish
Subject:
Courses & Dishes - Appetizers
Subject:
Regional & Ethnic - Spanish
Subject:
Tapas - United States
Subject:
Spanish
Subject:
Cooking and Food-Spanish and Portuguese
Copyright:
Publication Date:
20051131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
260 4-COLOR PHOTOS
Pages:
256
Dimensions:
10.34x7.87x.82 in. 2.17 lbs.

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Related Subjects


Cooking and Food » Dishes and Meals » Appetizers and Hors d'oeuvres
Cooking and Food » Regional and Ethnic » Spanish and Portuguese

Tapas: A Taste of Spain in America Used Hardcover
0 stars - 0 reviews
$24.00 In Stock
Product details 256 pages Clarkson N Potter Publishers - English 9781400053599 Reviews:
"Publishers Weekly Review" by , "Although Andrs, a protg of modern Spanish culinary padre Ferran Adria, stresses the importance of 'sticking to the basics,' each recipe in his debut collection of tapas (small-plate dishes) is stunningly standout. From Lobster with Clementines and Grapefruit in Saffron Oil to Slow-Roasted Beef Tenderloin with Cabrales (a knock-your-socks-off Asturian blue cheese), each dish, matched with a Spanish wine, strikes the right balance of being unusual but not too out there. Recipes are introduced with an anecdote, helpful hints and simple variations, and traditional Spanish dishes that typically take hours to prepare have been updated to accommodate modern cooks' schedules (among them, a Catalonian classic slow-roasted chicken, stewed with dried apricots, hazelnuts and prunes, ready in under 30 minutes). Though Andrs omits desserts (with the exception of flan, courtesy of mam), he more than makes up for it with entire chapters dedicated to mushrooms, tomatoes and even garlic. Andrs showcases the bounty and vibrancy of Spanish cuisine without alienating readers, explaining through his precise and charming philosophy that 'tapas are for eating at home or with friends.' 260 color photos." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by , This title presents simply prepared foods that match the traditions of Spanish tapas with the variety and bounty of American ingredients such as Basque-style Maryland Blue Crab Stew, and Catalan-style Chicken Stew with Tomato and peppers.
"Synopsis" by , The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit.

Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:

• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs

• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster

• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples

• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams

All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home.

This is a breakthrough cookbook from an extraordinary chef.

"Synopsis" by , From one of the most acclaimed chefs in America today comes the first major Spanish cookbook to be published in two decades. "Tapas: A Taste of Spain in America" presents astounding recipes for little plates of prepared foods--deftly combined to provide pure, exciting bursts of flavor in a way that is eminently practical for the home cook. 60 color photos.
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