Tapas Cookbooks
There are hundreds of Tapas cookbooks. However, we've selected the
ones we believe will do best to help you discover this Spanish
specialty. Check them out, and find the ones that best suits you. If
you're a fan of Spanish Tapas, you will enjoy them!
The Spanish Kitchen: Ingredients, Recipes, and Stories from Spain
"Part cookbook, part travelogue and part history lesson — albeit an engaging
one — this volume offers an epicure's tour of Spain, with recipes. It's divided
into chapters by region, each focusing on a specific ingredient (or two) that is
a source of local pride and providing a brief, food-oriented history. In the
chapter on Castile-Madrid,
for example, Chinchn garlic is the ingredient of choice, and recipes include
Garlic and Chile Shrimp, and Spicy Monkfish with Saffron and Chilies. Other
chapters go from savory to sweet, as in the La Rioja chapter, which features
pears in Duck Breast with Honey-Spiced Pears, Pears Poached in Moscatel and
Spices, and Rioja Pear Cake. The Valencia chapter showcases oranges in Toasted
Bread with Garlic and Orange, Hake in Orange and Saffron Sauce, and Delicias (an
almond and chocolate confection). Recipes are generally simple and often rustic;
there just aren't enough of them (only 75). The color photos by Peter Cassidy
are honest; they don't try too hard to make things look modern or slick when
they simply are not. Together with the text, they provide an authentic look into
Spanish cuisine and the areas where it is prepared." Publishers Weekly
(Copyright Reed Business Information, Inc.)
The New Spanish Table:
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 Adriŕ and Juan Mari Azrak (see Adriŕ?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.
 Tapas:
The Little Dishes of Spain by Penelope Casas
Soft Cover. Penelope Casas brings us more than three hundred
wonderful tapas --little dishes of food-- that have long been a
tradition of Spain. The recipes are straightforward and easy to follow.
The quantities in the tapa recipes are such that even if there are just
two of you, you can still have delightful snacks evoking memories of
Spain.
The book is presented in four sections: Tapas in Sauce; Marinades,
Pâtés and Other Cold Tapas; Tapas with Bread and Pastry; and Tapas with
some last minute preparation. Penelope follows with some menu
suggestions.
Tapas
- A Taste of Spain in America - Jose Andres
Hard Cover.
From Publishers Weekly: Starred Review. Although Andrés, a protégé 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 Andrés omits desserts (with the exception of flan, courtesy of
mamá), he more than makes up for it with entire chapters dedicated to
mushrooms, tomatoes and even garlic. Andrés 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.
The Foods and Wines of Spain hardcover by Penelope Casas
Published in a sturdy hardcover format, 'The Foods and Wines of
Spain' is the basic text on Spanish cooking. It is a classic, a one of a
kind cookbook to introduce you to the wealth of savory and enjoyable
flavors that make up the uniquely Spanish expression of healthy
Mediterranean cuisine.
Penelope Casas shares with us her own enchantment with the Spanish
people and their love of good living. She gives us the origins of the
dish, bits of local lore, evocation of towns and countryside, and
descriptions of little known out-of-the-way eating places, as well as
the gourmet restaurants.
'The definitive book on Spanish cooking. To my mind she has produced
a jewel to be added to the crown of culinary literature.' --- Craig
Claiborne
 Culinaria
Spain (Hardcover) The Definitive Coffee Table Book of Spanish Cuisine
This volume is a thing of beauty: containing photography of rural
Spain beyond compare, it is a veritable encyclopedia of Spanish food and
culture presented in straightforward, informative language. Arranged by
autonomous regions, the culinary customs, typical recipes, and regional
foods are described for special and everyday occasions. A mother load of
information in an attractive format.
See also...
- Cooking Link Central Recipes & Cookware for the Chef in You.
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