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Made in Spain: Spanish Dishes for the American Kitchen Hardcover – November 4, 2008
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Top Customer Reviews
These are not that difficult in either technique, and the specialized ingredients are given sources that one can pursue, e.g. Spanish cheeses, olive oils, rices, etc. Igourmet is also a good source I have found, as are the increasing number of specialty gourmet food markets such as Trader Joe's.
Clarkson Potter seems to always turn out a great cookbook, and this fits right in their mold. Great full-page, full-color photos highlight the entrees, and the ingredients and instructions are clean, clear and usable. Jose also lists tips with each, such as substitutions, technique helps, etc.
They are organized as the show, on certain regions of the country and their cuisine. The two tried so far were exceptional, Tomato toast with Garrotxa cheese, and the Lobster and mushroom paella.
I truly find this food compelling, as it is light, healthy and inviting all at the same time. Will be trying many of these in the future, e.g. Traditional basque stew of tuna, poatatoes, pepper and onions, and Pork Meatballs with squid. Many who are really into Mediterranean cooking are becoming more and more enamored with this country's rising popularity, as Mario Batali's example provides.
Mouthwatering classics include Basque Leek and Potato Soup, Shredded Salt Cod with Tomatoes and Olives, Lobster and Mushroom Paella, Nectarines with Anchovies and Pedro Ximenez (sherry vinegar) Dressing, and Asturian Bean Stew.
The enticing design has a bold, modern easy-to-read look with lots of white space and color, though the differing typefaces for ingredients, directions, background story and chef's tip are a little busy. Ingredients are authentic, fresh and most are easily found. Substitutions are suggested for hard-to-find items and Andrés provides Internet sources for Spanish ingredients. A book for everyday and company too.
Anyways, I have made several recipes - the vegetable paella for example, the bread salad, the garlic mayonaise - just absolutely delicious and worth the time and effort. His cooking show is one of the very best - so much fun to watch, and I really could not wait to start cooking. I highly recommend it to those that want to make Spanish dishes that are very delicious, and consider finding the ingredients as part of the adventure.
Most Recent Customer Reviews
Jose Andres is really fantastic and this is a really excellent cookbook. I just made a recipe from it last weekend.Published 23 days ago by Craig Martin
it is best to prepare and eat the recipes suggests, variety, flavors, a luxury.Published 28 days ago by Felix Martin Herguedas
What is not to like about Spanish food deconstructed and reconstructed by a master Spanish chef who knows the American kitchen and palate? Fantástico!Published 12 months ago by PJK
A great chef exposes his secrets. These recipes will fold you into the Spanish food phenomenon.Published 17 months ago by John J. Costello Jr.
I found on a recent trip to Spain and Portugal that I enjoyed the cuisine very much. Americans should eat more like the people there do; we'd be much slimmer and healthier. Read morePublished 19 months ago by Cathleen S. Zepelin