Made in Spain: Spanish Dishes for the American Kitchen (Hardcover)

by Jose Andres (Author)

Editorial Reviews

From Publishers Weekly
Andrés (Tapas), chef-owner of seven D.C.-area restaurants and host of PBS's Made in Spain, brings everyday Spanish cooking to the American table. A native of Spain and protégé of elBulli's Ferran Adrià, Andrés offers an insider's perspective of his home country's cuisine and the varied approaches the different regions take to food. Dividing the book by food type and region, Andrés provides a culinary guide to regional specialties: Andalucia and salads, Madrid and soups, and Cataluña and pork, among others. Recipes require no special cooking techniques or equipment and stress the importance of quality ingredients, most of which are easy to find. Mouthwatering highlights include lobster and mushroom paella, Catalan pork with sausage and mushrooms, and chicken with peppers, tomatoes, onions and Spanish ham. One hundred lavish full-color photos make even the simplest of dishes (such as roasted vegetables, Mallorca style, and Manchego with tomato, thyme and walnuts) tantalizing. This collection will appeal both to cooks new to Spanish cooking and those familiar with it, and all will learn something from Andrés, who shows us why Spain is taking its rightful place at the top of the culinary ladder. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
This celebration of contemporary Spanish cooking brims with Andrés’ enthusiasm and his passion for the food of his native country. Recipes fall into categories by geography and by type of ingredients. Introductions to each section lay out a region’s history and its place in Spain’s culinary landscape. Andrés’ recipes are generally accessible, but they often call for ingredients not readily found in areas of America without good international markets. Nevertheless, these recipes are models of simplicity. Andrés offers substitutes where possible so that unique ingredients don’t always present insurmountable problems for the home cook. Seafood abounds, and even pork-based dishes call for the addition of squid or Norwegian lobsters. Spain’s wonderful and varied cheeses appear just about everywhere. So refined is the chef’s palate that whenever a recipe calls for water, Andrés insists on bottled or filtered water to ensure that flavors stay unsullied. --Mark Knoblauch

See all Editorial Reviews

Product Details

• Hardcover: 256 pages
• Publisher: Clarkson Potter (November 4, 2008)
• Language: English
• ISBN-10: 030738263X
• ISBN-13: 978-0307382634
• Product Dimensions: 10.1 x 7.6 x 1 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Average Customer Review: 3.6 out of 5 stars See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #31,613 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #9 in

  Books > Cooking, Food & Wine > Regional & International > European > Spanish

Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful:

5.0 out of 5 stars Great Entry Point or Further Roadmap into Spanish Cuisine, November 17, 2008

By	rodboomboom (Dearborn, Michigan United States) - See all my reviews (TOP 50 REVIEWER)

Have not seen the PBS show that this cookbook is matched with. Purchased this as interested in tapas and Spanish cuisine, and because Andres is such well known Spanish chef and is interested in his cuisine being utilized in American context, as the subtitle of this work exhibits.

These are not that difficult in either technique, and the specialized ingredients are given sources that one can pursue, e.g. Spanish cheeses, olive oils, rices, etc. Igourmet is also a good source I have found, as are the increasing number of specialty gourmet food markets such as Trader Joe's.

Clarkson Potter seems to always turn out a great cookbook, and this fits right in their mold. Great full-page, full-color photos highlight the entrees, and the ingredients and instructions are clean, clear and usable. Jose also lists tips with each, such as substitutions, technique helps, etc.

They are organized as the show, on certain regions of the country and their cuisine. The two tried so far were exceptional, Tomato toast with Garrotxa cheese, and the Lobster and mushroom paella.

I truly find this food compelling, as it is light, healthy and inviting all at the same time. Will be trying many of these in the future, e.g. Traditional basque stew of tuna, poatatoes, pepper and onions, and Pork Meatballs with squid. Many who are really into Mediterranean cooking are becoming more and more enamored with this country's rising popularity, as Mario Batali's example provides.

7 of 7 people found the following review helpful:

5.0 out of 5 stars A cooking tour of Spain, November 25, 2008

By	Lynn Harnett (Marathon, FL USA) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

Spanish chef and Washington D.C. restaurateur Andrés offers a lushly photographed companion to his PBS show, "Made in Spain." A tour of his native land with a course in each region - salads from Andalucia, soups from Madrid, seafood from Galicia, vegetables from Navarra - the book emphasizes everyday fare, showcasing regional specialties. Rice varieties from Valencia, for instance, elevate paellas to "revelations."

Mouthwatering classics include Basque Leek and Potato Soup, Shredded Salt Cod with Tomatoes and Olives, Lobster and Mushroom Paella, Nectarines with Anchovies and Pedro Ximenez (sherry vinegar) Dressing, and Asturian Bean Stew.

The enticing design has a bold, modern easy-to-read look with lots of white space and color, though the differing typefaces for ingredients, directions, background story and chef's tip are a little busy. Ingredients are authentic, fresh and most are easily found. Substitutions are suggested for hard-to-find items and Andrés provides Internet sources for Spanish ingredients. A book for everyday and company too.

1 of 1 people found the following review helpful:

5.0 out of 5 stars A tour of regional specialties that reflect the soul of Spanish cuisine, February 8, 2009

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

MADE IN SPAIN accompanies a PBS TV show and tells of the food of Jose Andres' native Spain, offering a tour of regional specialties that reflect the soul of Spanish cuisine. From a Traditional Basque Stew of Tuna, Peppers and Onions to a Galacian-Style Chicken Turnover and Ribbons of Melon and Ham, MADE IN SPAIN: SPANISH DISHES FOR AMERICAN KITCHENS is loaded with color photos of finished dishes and delightful insights throughout.