Customer Reviews

Made in Spain: Spanish Dishes for the American Kitchen

5 star:		(5)
4 star:		(2)
3 star:		(3)
2 star:		(2)
1 star:		(0)

 

 

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.

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.

I received this book for my birthday and immediately sat down and began reading it page by page. It is a fascinating tourguide of the areas of Spain and the foods from each region. I like it because it will help in planning a trip to Spain to try to explore some of the foods described in the book. As a practical resource for cooking at home, it seems to be not as user friendly as I had hoped, however. Finding some of the ingredients that he recommends will be difficult for readers who live in rural areas or in places where the average grocer does not carry many of the items. A lot of substitution will be necessary and that in itself is not a minus. I do enjoy watching Jose Andres on PBS so perhaps having this book nearby will make that experience even more enjoyable. A book like this is a great book to have to dream about international travel and as one who loves to cook international foods it will inspire me to try dishes I have never considered before.

I got the book from the library and will buy it as well. While I live near a store that focuses on Spanish food, I found the ingredients he is talking about in various stores. I found the special rice in various supermarkets and latin markets, the pimenton is available in most places, so is sherry vinegar, and the piquillo peppers. They even have them at Trader Joes. The only items that might be hard for some are the various cheeses. But then you can order most of the stuff online. I suppose saying that these are dishes for the American kitchen might imply that one uses "American ingredients" - I think he meant that these dishes are the less challenging ones (as compared to eating all the intestines and whatever it is that they devour...).

Anyways, I have made several recipes - the vegetable paella for example, the bread salad, the garlic mayonaise - just absolutely delicious and worth the time and effort. His cooking show is one of the very best - so much fun to watch, and I really could not wait to start cooking. I highly recommend it to those that want to make Spanish dishes that are very delicious, and consider finding the ingredients as part of the adventure.

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.

This is a beautiful book, so much so that I don't want to get it stained in the kitchen. That being said, I read each recipe carefully. I also enjoy the background material on each of Spain's regions. Have already made entrees and appetizers from Made in Spain, and have received raves about them. As someone who has traced my ancestry (on Dad's side) to the 1492 Diaspora, and who regularly prepares Spanish cuisine from both sides of the Atlantic for family and friends, I definitely recommend Jose Andres' Made in Spain.
Francesca Tate
Brooklyn, NY

I like the recipes in the book, but some of them don't seem to be accurate. I made the "Arroz con leche," but his portion for surgar makes it WAY TOO sweet. I had to modify the recipe for myself. Also, the hot chocolate for the churros didn't work; I'm still trying to figure out whether it was something I did wrong or his portions. Nonetheless, the churros were amazing.

I love Spanish food, so overall I do like the recipes.

I should mention that chocolate originated in Mexico. :) Yes, it is true that Spain introduced it to the rest of Europe because Mexico was colonized by Spain. However, it would be nice if he mentioned in the book that chocolate originated from Mexico and that the indigenous used to drink it before the Spaniards arrived. :)

this is his best cookbook to date
lots of great ideas and easy directions

great flavor as well

I bought this book after seeing a few episodes of JOSE MADE IN SPAIN on PBS. The book is very colorful and very clear in its presentation. For every recipe, pictures are included and inticing you to try that dish. But that's were the positive feedback ends!

I add my voice to those who say "items used in the cookbook are difficult and hard to find locally." I was able to find most of everything that I needed on several US Internet grocery shops. However, a few items I ordered directly from Spain.

In my opinion, this book should not be titled "Spanish Dishes for the American Kitchen". Instead it should be titled "Spanish Dishes from Spain".

The above title says it all. Despite its claim I did not find this cookbook espceially friendly for American kitchens. Otherwise it is fine if you have access to the more esoteric ingredients called for in the recipes.