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The New Spanish Table Paperback – November 7, 2005
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—Steven Raichlen, author of The Barbecue Bible and How to Grill --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
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.
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!
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);
Don't think that merely becuase you don't live in Spain that this book would not be useful to you. The book provides information on where to get many of the Spanish food products in the recipes. Also, many recipes use food products easily available in the U.S. (or you can find very similar substitutes in the U.S.)
I am EXTREMELY happy with this purchase.
Most Recent Customer Reviews
This is one of my favorite cookbooks and I own a lot. Every recipe I have tried has been wonderful. Read morePublished 19 days ago by Mylez
Excellent writing giving you the background and history of Spanish food. Have tried a dozen recipes and all are excellent and authentic.Published 3 months ago by FoodLoverDC
excellent spanish cookbook, great pictures and stories, easy to implement recipes. recommended.Published 3 months ago by Perspectech
This is a great Spanish cookbook. I have had a few tapas parties and have used recipes from this book: Goat Cheese Stuffed Piquillo Peppers, Sizzling Garlic Shrimp, Minted Lamb... Read morePublished 4 months ago by MIDC
It is my turn to host "International Night", for which I chose Spain as the theme. I bought the book and have been making many of the recipes as practice and qualifying... Read morePublished 4 months ago by twinsister
This is a great cookbook...I use it a lot and it's fun to read as well.Published 11 months ago by Michelle Reynolds