Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
El Farol Hardcover – April 13, 2004
Customers Who Bought This Item Also Bought
Top Customer Reviews
I believe this book almost succeeds in matching the quality of the Gray and Rogers books. The first thing that impressed me was the modesty of the book's author and `sponsor', the El Farol owner David Salazar. There was no posturing, preaching about using fresh ingredients, or gratuitous photographs of strolls through the hills around Santa Fe. The next pleasant surprise was that in spite of the fact that El Farol is very close to `Tex-Mex Central', the cuisine is almost entirely Spanish, and a fairly faithful Spanish cuisine at that. As we see in the subtitle, the cuisine also specializes in tapas.Read more ›
For quite some time I've wondered about using smoked paprika and Chef James Campbell Caruso uses this ingredient in many of his recipes. Have you ever wondered how to make those preserved lemons? There is a recipe with simple ingredients like sea salt, cinnamon, cloves, garlic and olive oil. Once the lemons are preserved, you store them in oil for six months to a year. The Preserved Lemon Butter Sauce calls for 1 tablespoon chopped preserved lemons. This sauce can be served over salmon.
One of the most intriguing recipes is for the El Farol Pincho Spice Mix that makes use of all sorts of spices and herbs I've never blended together before like, smoked paprika and oregano. You rub the unique spices on anything you can grill.
If you love blue cheese, you may want to try to find "Cabrales." Most of the recipes do use readily available ingredients although you may have to hunt for saffron in your grocery store or order it online.
Recipes you may enjoy:
Lemon-Rosemary Flan - the El Farol's biggest-selling dessert
Marscarpone-Stuffed Figs and Dates - sprinkled with pistachios and arranged with orange slices.
Grilled Artichokes in Saffron Butter
Beef Empanadas - a masa harina/flour based dough filled with spicy turkey filling.
Grilled Artichokes in Saffron Butter - one of the most popular tapas (small, savory Spanish dishes)
The picture in this book that made me terribly hungry was the Ensalada de Uvas con Queso.Read more ›
There is a lot of living joy in this book
Oh and one more suggestion, I recommend the fried avocado (a.k.a. aquacate). It's delectable, although not nearly as pretty as when it is served at the restaurant. I, however, am not a culinary artist nor even close to being a chef.
The Goat Cheese Dressing on page 61 is DA BOMB! My favorite new dressing/dip. The Romesco sauce page 30 is really good too, very versatile.
Most Recent Customer Reviews
the best recipes to feel the taste of Spain.....delicious!!!!Published 23 months ago by gabriela contreras
My girlfriend loves El Farol in Santa Fe. So for her birthday, I bought both of us this cookbook and made her birthday dinner exclusively from El Farol: Tapas and Spanish Cuisine. Read morePublished on October 28, 2012 by sheryl landrum
I've not had the pleasure of eating at El Farol but I have made several of the recipes in this fabulous book. Read morePublished on December 13, 2009 by Linda
This is a very beautiful book. It is very well presented. Recipes are fantastic. What more can I say?Published on May 7, 2009 by L. Teng
After a trip to Spain in September, I had a serious urge to create a tapas dinner for some friends and family, and needed some inspiration and guidance. Read morePublished on December 7, 2008 by Megan Romer
Inspired by a recent vacation in Andalucia, near Jerez, I wanted to prepare a tapas meal for a friend's birthday. Read morePublished on August 15, 2008 by MerinoGirl
My passion is to research, collect and create new dishes all the time. I'm always looking for something different. Read morePublished on January 4, 2007 by Christina Luoni
El Farol is one of those cookbooks that makes you hungry when you read it. Chef James Campbell Caruso has an easy going, conversational style that feels like you're in a tapas bar... Read morePublished on December 17, 2006 by Len