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 ...
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.
Collectible-Good+/Good. First Edition, Third Printing. Edge-wear, creasing and rubbing, light soiling present. Good+ condition. Light to moderate shelfwear, clean pages. May have bumped edges/corners. Binding intact. Good condition Dust Jacket Included. DJ has light to moderate shelf wear, rubbing. (X55)
Publishers Weekly, 2005-10-17 Although Andr?s, a prot?g? 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 Andr?s 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. Andr?s 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. (Nov.) Copyright 2005 Reed Business Information.
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