New Spanish Table - Softcover

Von Bremzen, Anya

Softcover

ISBN 10: 0761135553 ISBN 13: 9780761135555

Publisher: Workman Publishing, 2005

Synopsis

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 Adria and Juan Marl Azrak (see Adria's Rack of Lamb with Pistachio Pesto and Scallions in the meat chapter), and mouth- watering array of premium olive oils, wines, cheeses, and other foods. "The New Spanish Table" delivers the food of Spain in all its glory. A big, bold, 275-recipe collection, packed with gorgeously colourful photographs, it gets right to the heart of Spain today: its marriage of innovation, deep-rooted traditions, amazing ingredients, and everything one could ever want in between.

About this title

From the Back Cover

Welcome to the world's most exciting foodscape, Spain, with its vibrant marriage of rustic traditions, Mediterranean palate, and endlessly inventive cooks. The New Spanish Table lavishes with sexy tapas &;Crisp Potatoes with Spicy Tomato Sauce, Goat Cheese-Stuffed Pequillo Peppers. Heralds a gazpacho revolution&;try the luscious, neon pink combination of cherry, tomato, and beet. Turns paella on its head with the dinner party favorite, Toasted Pasta "Paella" with Shrimp. From taberna owners and Michelin-starred chefs, farmers, fishermen, winemakers, and nuns who bake like a dream&;in all, 300 glorious recipes, illustrated throughout in dazzling color. ¡Estupendo!

From the Inside Flap

Amazing things are happening at the new Spanish table. The sweet-hot pequillos of Navarra turn up in a classic potato tortilla (the beloved omelet found in every tapas bar). Purple-veined Cabrales butter melts across a thick grilled T-bone. Honey is drizzled over eggplant fries. Chocolate meets olive oil, strawberries meet fennel, vanilla meets salmon.Mysteriously delicious savory ice creamsbalsamic vinegar, thyme, saffrongarnish soups and seafoods.

Casual, quietly inventive, steeped in regional traditions but unmistakably modern, Spain is the new France and Italy, an epicenter of contemporary Mediterranean cooking with a wealth of alluring flavors and preparations.

Written by Anya von Bremzenan award-winning food writer who first fell in love with Spain in the early 1980s, introduced the Catalan genius and three-star chef Ferran Adrià to American readers in 1997, and today spends close to half her year in the countryThe New Spanish Table delivers all the pleasures of this exhilarating cuisine.

Its a rustic table: Baked Fish with Romesco Potatoes. Its elegant: Rack of Lamb with Pistachio Pesto. Its exquisitely simple: Smoky Fried Almonds with sea salt, an addictive marriage of four ingredients. Its for entertaining dozens of tapas, paellas and cazuelas (named after the Spanish terra-cotta casseroles)and, with its glorious comfort foods like fried eggs with crackling, crispy whites, and luscious, unusual Rice Pudding Ice Cream, perfect for cozying up, alone.

Most of all, The New Spanish Table is an irresistible, festive celebration of flavors from a culture absolutely passionate about food, wine, and the pleasures of an excellent meal.

Edition details

• Publisher: Workman Publishing
• Publication date: 2005
• Language: English
• ISBN 10: 0761135553
• ISBN 13: 9780761135555
• Binding: Paperback
• Number of pages: 416