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 Boehm --This text refers to an out of print or unavailable edition of this title.
Tapas are to Spain as pasta is to Italya fundamental culinary form of unending variety. And with Tapas, Casas (The Foods and Wines of Spain) continues to do for Spanish cooking what Marcella Hazan has done for Italian. Tapas are appetizers of every descriptionfinger food and salads, marinades and pates, tarts and toasts, beans, sauced dishes, even some soups. The author provides recipes for a tempting selection of dishes that conveys Spain's love for all types of seafood and sausage, potatoes and peppers, saffron, garlic, paprika and green sauce. Since tapas are, by definition, little dishes, quite a few recipes require a disproportionate amount of work per ounce, and one should get used to lists calling for -cup strong chicken broth or two tablespoons peas. Suggestions for tapas menus are listed, as are leading tapas bars in Spain. BOMC Cooking & Crafts Club and QPBC alternate. October 22
Copyright 1985 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Excellent book! Recipes are a bit detailed and take time to prepare. Makes an excellent gift! I bought mine because of an invite to a friends house and his book had a lot of stains... Read morePublished 18 days ago by Nancy McCullough
The best cookbook I've ever owned, the book is loaded with great tasting tapas. I'm on my second one as I wore out the first one!Published 23 days ago by Lena Lake
Recipes are very dated. Book was published in the 80s and it shows. I really wanted to like this book but 'Tomato, Tuna and Egg Salad'? Um, no.Published 24 days ago by Pat deMills
... my favorite tapas book from Spain.. it has many simple recipes easy to follow.. not full of pictures.. but thats fine..Published 5 months ago by Art Castro
Having lived in Southwestern Spain for four years I am VERY familiar with both tapas and Penelope Casas. It wasn't until I moved back to the U.S. Read morePublished 7 months ago by By CJs Pirate
This is such a bad cookbook. The author does not know how to cook an egg tortilla.Published 7 months ago by Dhon Gue Lee