The New Spanish Table (Paperback)

by Anya von Bremzen (Author)
Key Phrases: cut the tortilla into squares, pimientos choriceros, saffron allioli, San Sebastián, Yukon Gold, Ferran Adrià (more...)

Editorial Reviews

From Publishers Weekly
Von Bremzen is in love with the gastronomic delights of Spain, offering an appealing, informative look at the cuisine that is rapidly usurping the culinary dominance of Italy and France. She offers insight into the dishes of famed chefs Ferran Adrià and Juan Mari Arzak and also shares the secrets of talented but lesser known cooks from around the country. Several of the recipes are for dishes you'd expect to find in a volume of this size—sangria, gazpacho and a multitude of tapas—but there are many welcome surprises: Eggs over Smoky Bread Hash, Coca (Spanish-Mediterranean pizza) with Candied Red Peppers, and Rice Pudding Ice Cream. Throughout the recipe section, von Bremzen (Please to the Table) provides entertaining personal stories like "Ode to a Can of Tuna," which details a raid on Arzak's fridge that reveals an incredible tinned treat. Readers will find facts on the history, food and wine of each of Spain's regions, a primer on Spanish cheese and a look at the critical ingredients in a Spanish pantry. Regardless of their level of familiarity with Spanish cuisine, all readers will learn something from von Bremzen, who shows us why Spain is taking its rightful place near the top of the culinary ladder. Photos. (Dec.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.

Review
"I doubt there's another writer—even in Spain—who knows more about the electrifying flavors of Spanish food. This stunning book is fascinating to read, with compelling recipes that make you want to rush to the market."
—Steven Raichlen, author of The Barbecue Bible and How to Grill

See all Editorial Reviews

Product Details

• Paperback: 496 pages
• Publisher: Workman Publishing Company (November 7, 2005)
• Language: English
• ISBN-10: 0761135553
• ISBN-13: 978-0761135555
• Product Dimensions: 9 x 8 x 1.4 inches
• Shipping Weight: 2.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars See all reviews (17 customer reviews)
• Amazon.com Sales Rank: #13,008 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

53 of 54 people found the following review helpful:

5.0 out of 5 stars One recipe is worth the cost of the book!, December 31, 2005

By	Damon A. Pace "Bon vivant" (Bel Air, MD United States) - See all my reviews (REAL NAME)

I bought this book in preparation for a holiday tapas party initially just to create a menu and browse, but ultimately return because I had found so many other tapas recipes on the Internet. Well, in the first 15 minutes of sitting down with this book, I knew it would most likely become part of my personal collection. The text is robust--giving historical refrences, cultural nuances, and very practical food preparation tips. I especially enjoyed the author's description of how well a particular recipe was received in various settings based on her personal experiences.

I decided to keep the book because I just had this tremendous feeling of confidence by reading all that was included and I made the right decision. Each and every recipe I chose for the party won raves. Some were a little more time intensive than I expected, but definitely well worth it. Lastly, because I will use The New Spanish Table for more than just entertaining this was a great purchase. If cooking is a true expression of love, creativity and exploration for you, you will enjoy this book without a doubt.

22 of 22 people found the following review helpful:

5.0 out of 5 stars Spanish Cooking Influence Spreading, August 10, 2006

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

There are many prominent US chefs who traveled to Spain, loved their cuisine and brought them back to incorporate in their menus and restaurants. For example, Bobby Flay's endorsement of this book on the back cover sold me. Flay is serious Spanish influenced superchef, who uses their cheeses and wines, etc. Then there is the tapas craze from Spain.

All of these and more is incorporated into this almost 500 page volume documenting this Spanish new cuisine which is sweeping the world, and now this culmination of von Bremzen's time in Spain for over twenty years and this marvelous collection of some 300 recipes collected from all over Spain.

There is quite a variety of offerings here, the usual gamut from appetizers to desserts and everything in between done here by regional organization. Some of the ingredients such as cheeses and wines are particular to Spain and might be hard for some to acquire if not Internet users. Some of techniques are somewhat difficult, but the huge variety here allows spectrum of easy to more difficult and time consuming techniques. Sources are provided along with fine Spanish Pantry section help.

Wonderful text with societal and geographical commentary along with fine color photos and chef resumes provided. The section on Tapas history and development is best so far, and such great reading!

Impressed with these offerings: Eggplant Stacks with Tomato Jam; White Wine-Pear Sangria; Roasted Squash Soup with Saffron Ice Cream; Basque Leek, Potato and Cod Chowder; Tortilla with Chorizo, Potatoes and Allioli; Moorish Chicken and Nut Pie; Gypsy Pork Stew (unbelievable with pork and fava beans and artichocken and saffron wine and stock broth);

17 of 17 people found the following review helpful:

5.0 out of 5 stars Innovative and exceptional, April 12, 2007

By	L. Aragon-Duque (San Diego, CA) - See all my reviews (REAL NAME)

I actually collect Spanish cookbooks, always looking for the innovative twists on old classics. I found The New Spanish Table to fulfill this category to the letter. The tidbits and introductions to each and every recipe give hints to actually being with the author as she savored the dish for the first time.
There are old classics like Paella Valenciana which (in my humble opinion) is almost a sacred dish not meant to be "fusioned" with. Ms. von Bremzen gives the best tips to making this famed dish and the secrets and reasons to why it tastes so great in Valencia. I have actually come close to recreating it, only after I followed her advice in this book.
On the flip side, there is a recipe for beet and cherry gazpacho which hails on genius. If you like to try new innovative twists on an old favorite, this is a must try!
There are many, many more recipes to numerous to mention here, and they won't dissapoint!
A true classic cookbook to enhance any serious collection!