Tapas: The Little Dishes of Spain Book + PRICE WATCH * Amazon pricing is not included in price watch

Tapas: The Little Dishes of Spain Book

Tapas are more than savory appetizers. "They represent a style of eating and way of life," says Penelope Casas, whose Tapas: the Little Dishes of Spain presents more than 300 recipes for the mouth-watering morsels. "So very Spanish, yet adaptable to America," she says, "they cross the line into what we think of as first course or main course dishes." In chapters such as Tapas in Sauce; Marinades, Patés, Salads, and Other Cold Tapas; and Tapas with Bread or Pastry, Casas provides a definitive selection of the traditional Spanish bar food--dishes to pass out at a gathering, to serve on a buffet, or to make a party of. Readers wishing an introduction to this versatile food, and the culinary culture in which it thrives, will want this bestselling book. The recipe array is vast. Sauce or ragout-like tapas include Shrimp and Mushrooms in Almond Sauce, Scallops with Cured Ham and Saffron, and Veal Meatballs in Spicy Chorizo Sauce. Endives Filled with Salmon and Shrimp Melon and Apple Salad are two examples of the many tantalizing cold tapas. Prawns Grilled with Garlic Mayonnaise, Lamb Brochettes, and the Three-Layer Omelet, a mixed-egg and vegetable tortilla, are hot-from-the-stove, show-stopping tapas. Including eight pages of color photos, a glossary of ingredients, menus, and a list of recommended Spanish tapas bars, the book is a complete tapas tour. Cooks at all skill levels will find dozens of these tasty little morsels to make and enjoy. --Arthur BoehmRead More

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  • Product Description

    Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal bookâ??with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory.

    Here are all the appetizer dishes that have long been a tradition in Spanish cuisineâ??mélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called tortillas that enclose a variety of tasty tidbits; banderillas, zesty combinations on skewers; and empanadas, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain todayâ??dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.

    With Spanish cooking at the forefront of todayâ??s cuisine, this â??exceptional book by the leading American authority on the foods of Spainâ? (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today.

  • 0307265528
  • 9780307265524
  • Penelope Casas
  • 20 February 2007
  • Alfred A. Knopf
  • Hardcover (Book)
  • 272
  • Revised
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