Tapas are the little dishes of Spain, consumed with great relish at bars and taverns before lunch, and again before dinner. They have been a tradition in Spain for centuries and serve an important social function, accompanying a congenial drink and filling in the long hours between meals. Intended as a light snack or an appetite teaser, they come ...
Tapas are the little dishes of Spain, consumed with great relish at bars and taverns before lunch, and again before dinner. They have been a tradition in Spain for centuries and serve an important social function, accompanying a congenial drink and filling in the long hours between meals. Intended as a light snack or an appetite teaser, they come in hundreds of varieties, often characteristic of a particular region. Simple or elaborate, mild or spicy, a wide variety of textures and flavours is explored in the selection of more than 300 recipes presented in this book. They are suitable for drinks parties, small suppers, elegant dinners and family feasts. The author was awarded the Spanish National Prize of Gastronomy in 1983 and has written about Spanish food and travel for "Vogue", "Food and Wine", "Connoisseur" and "The New York Times".
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New. 0394742354 Brand NEW Softcover, FIRST EDITION/ FIRST PRINTING, 1985, Knopf, tasty foods, (BB11-BB53) ~ Your orders are meticulously inspected, packed securely, and shipped fast, quick responsive customer service insures customer satisfaction, and our feedback score speaks louder than words, international and expedited shipping for most items.
Publishers Weekly, 1985-09-20 Tapas are to Spain as pasta is to Italya fundamental culinary form of unending variety. And with Tapas, Casas (The Foods and Wines of Spain) continues to do for Spanish cooking what Marcella Hazan has done for Italian. Tapas are appetizers of every descriptionfinger food and salads, marinades and pates, tarts and toasts, beans, sauced dishes, even some soups. The author provides recipes for a tempting selection of dishes that conveys Spain's love for all types of seafood and sausage, potatoes and peppers, saffron, garlic, paprika and green sauce. Since tapas are, by definition, little dishes, quite a few recipes require a disproportionate amount of work per ounce, and one should get used to lists calling for -cup strong chicken broth or two tablespoons peas. Suggestions for tapas menus are listed, as are leading tapas bars in Spain. BOMC Cooking & Crafts Club and QPBC alternate. October 22
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