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The Book of Tapas Hardcover – May 19, 2010
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"Reveals the secrets of creating the best and most authentic Spanish tapas... Easy-to-follow recipes for suitable for every occasion... Cleverly concocted by some of the world's best chefs."-The Sunday Express "It's time to cook up some of Spain's best-loved dishes yourself... Brush up on your espanol at the same time and really impress your dinner guests."-Thomas Cook Travel
About the Author
With a career in food writing spanning 50 years, Simone Ortega was the foremost authority on traditional Spanish cooking, and contributed articles and recipes to countless newspapers and magazines. 1080 Recipes, written with her daughter Ines Ortega, was her most famous and bestselling cookbook. Jose Andres grew up in Spain and trained under Ferran Adria at elBulli before moving to the USA, where he was one of the first chefs to introduce tapas to American restaurant-goers. He is now the chef-proprietor of seven acclaimed restaurants in the Washington, D.C. area, and is widely acclaimed as an expert on Spanish food.
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Top Customer Reviews
The Ortegas' book answers that question hundreds of times with recipes that range from super-simple to quite complex. I've only tried 20 recipes so far, and all were very enjoyable. But I've read and leafed through most of the book, and it's all good enjoyment for anyone who enjoys the techniques and thinking behind sophistocated but simple food.
The only problem? I want to make more of each dish than we can eat, and I want to make more dishes than wee can appreciate at one time.
Results from the recipes in this book went over well at a recent tapas dinner party. Flavors reminded me of the simpler tapas places you see all over nighttime Madrid. There's one small section at the back that touches on more modern, complex dishes from top Spanish chefs, but overall you'll be looking at pretty mainstream tapas.
Some ingredients can be difficult to find, but the most exotic things are probably saffron and rabbit. Similarly some recipes require a fair amount of work, but it's all manageable in a normal home kitchen.
My biggest disappointment is that there aren't many vegetable options. Jose Andres, one of the leading proponents of Spanish cuisine in the US, has been preaching the glories of vegetables, and we don't see as much of them as I'd like in this book. In addition, there's not a lot of writing on the cultural context and service suggestions for these dishes, and for tapas, that stuff is moderately important.
Overall, a great choice as an introduction to tapas, but could use more veggies, more cultural overview and a larger section on modern innovation.
Most Recent Customer Reviews
Dust cover was wrinkled and dirtyRead more
Simple fantastic tapas dishes that will blow your mind.Read more