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.
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.
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
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.