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The New Spanish Table Paperback – November 7, 2005


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The New Spanish Table + Tapas (Revised): The Little Dishes of Spain + Tapas: A Taste of Spain in America
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Product Details

  • Paperback: 496 pages
  • Publisher: Workman Publishing Company; First Edition edition (November 7, 2005)
  • Language: English
  • ISBN-10: 0761135553
  • ISBN-13: 978-0761135555
  • Product Dimensions: 9.1 x 8 x 1 inches
  • Shipping Weight: 2.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Best Sellers Rank: #31,178 in Books (See Top 100 in Books)

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 an out of print or unavailable edition of this title.

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 --This text refers to an out of print or unavailable edition of this title.

More About the Author

Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing editor at Travel + Leisure magazine; and the author of five acclaimed cookbooks, among them The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, and Please to the Table: The Russian Cookbook (coauthored by John Welchman). Her latest book is Mastering the Art of Soviet Cooking: a Memoir of Food and Longing (Crown, September 17, 2013)

Customer Reviews

I recommend this cookbook highly.
International Amateur Chef
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.
Damon A. Pace
If you are looking for a cookbook that is authentic, informational and provides delicious (yet fairly easy) recipes, THIS IS THE BOOK!
Food lover

Most Helpful Customer Reviews

105 of 107 people found the following review helpful By Damon A. Pace on December 31, 2005
Format: Paperback
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.
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53 of 53 people found the following review helpful By L. Aragon-Duque on April 12, 2007
Format: Paperback
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!
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45 of 49 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on August 10, 2006
Format: Paperback
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);
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23 of 24 people found the following review helpful By A Concerned Reader on January 2, 2008
Format: Paperback
Of the several Spanish cookbooks that I own, this tome sits head and shoulders above the others. Its more thorough, better written, anticipates ingredient challenges and explains the significance of each dish to the reader. The book covers the major regions, highlights their specialties, and, most importantly, takes the reader from entry level (ie. the classic Spanish tortilla) to the advanced (the Tortilla with piquillo peppers and artichoke hearts). Everything I've made from this cookbook so far has turned out beautifully. Cheers!
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12 of 12 people found the following review helpful By Food lover on June 10, 2008
Format: Paperback
If you are looking for a cookbook that is authentic, informational and provides delicious (yet fairly easy) recipes, THIS IS THE BOOK! I am currently living in Spain and many of the dishes I have created from this book are extremely similar to dishes I have had in local resturants. In addition, the recipes are quite easy to cook--only a few steps for each recipe.

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.
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15 of 17 people found the following review helpful By E. Prebil on February 4, 2007
Format: Paperback
I bought this book on a whim because I was interested in Spanish cuisine. I didn't know anything about it but figured with over 300 recipes I could find something I liked. Every recipe I have made has been fantastic. I found the dishes very easy to make even if they involved a lot of steps. Instructions were very clear and easy to follow. The smoked almonds I had actually made before with a different recipe and had so so results. The recipe in this book was much more clear. We bought an ice cream maker to make the best ice cream ever(honey cinnamon!). My parents also have the book and after eating the ice cream they bought an ice cream maker! I like that it combines traditional and modern cuisine. A must for the serious cook.
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