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Editorial Reviews
Amazon.com
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."
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
From Publishers Weekly
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.
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