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Made in Spain: Spanish Dishes for the American Kitchen Hardcover – November 4, 2008

4.3 out of 5 stars 30 customer reviews

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Editorial Reviews

From Publishers Weekly

Andrés (Tapas), chef-owner of seven D.C.-area restaurants and host of PBS's Made in Spain, brings everyday Spanish cooking to the American table. A native of Spain and protégé of elBulli's Ferran Adrià, Andrés offers an insider's perspective of his home country's cuisine and the varied approaches the different regions take to food. Dividing the book by food type and region, Andrés provides a culinary guide to regional specialties: Andalucia and salads, Madrid and soups, and Cataluña and pork, among others. Recipes require no special cooking techniques or equipment and stress the importance of quality ingredients, most of which are easy to find. Mouthwatering highlights include lobster and mushroom paella, Catalan pork with sausage and mushrooms, and chicken with peppers, tomatoes, onions and Spanish ham. One hundred lavish full-color photos make even the simplest of dishes (such as roasted vegetables, Mallorca style, and Manchego with tomato, thyme and walnuts) tantalizing. This collection will appeal both to cooks new to Spanish cooking and those familiar with it, and all will learn something from Andrés, who shows us why Spain is taking its rightful place at the top of the culinary ladder. (Nov.)
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From Booklist

This celebration of contemporary Spanish cooking brims with Andrés’ enthusiasm and his passion for the food of his native country. Recipes fall into categories by geography and by type of ingredients. Introductions to each section lay out a region’s history and its place in Spain’s culinary landscape. Andrés’ recipes are generally accessible, but they often call for ingredients not readily found in areas of America without good international markets. Nevertheless, these recipes are models of simplicity. Andrés offers substitutes where possible so that unique ingredients don’t always present insurmountable problems for the home cook. Seafood abounds, and even pork-based dishes call for the addition of squid or Norwegian lobsters. Spain’s wonderful and varied cheeses appear just about everywhere. So refined is the chef’s palate that whenever a recipe calls for water, Andrés insists on bottled or filtered water to ensure that flavors stay unsullied. --Mark Knoblauch
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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter; 1st edition, edition (November 4, 2008)
  • Language: English
  • ISBN-10: 030738263X
  • ISBN-13: 978-0307382634
  • Product Dimensions: 7.8 x 0.8 x 10.3 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #56,842 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By rodboomboom HALL OF FAMEVINE VOICE on November 17, 2008
Format: Hardcover
Have not seen the PBS show that this cookbook is matched with. Purchased this as interested in tapas and Spanish cuisine, and because Andres is such well known Spanish chef and is interested in his cuisine being utilized in American context, as the subtitle of this work exhibits.

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.
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Format: Hardcover
Spanish chef and Washington D.C. restaurateur Andrés offers a lushly photographed companion to his PBS show, "Made in Spain." A tour of his native land with a course in each region - salads from Andalucia, soups from Madrid, seafood from Galicia, vegetables from Navarra - the book emphasizes everyday fare, showcasing regional specialties. Rice varieties from Valencia, for instance, elevate paellas to "revelations."

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.
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Format: Kindle Edition Verified Purchase
This has all the ingredients for a really good cookbook: delicious ingredients, new recipes, great photos, charming vignettes and a fantastic companion series on DVD. Jose Andres presents the food that regular people eat and makes it so much fun. The only downside to this book is that I couldn't find it sold as a set with the DVDs (a la Kimchi Chronicles) so I bought the Kindle ebook and got the DVDs from Netflix and the library. This cookbook looks great on the Kindle iPad app but it would have been nice to see some embedded video from the shows. I enjoy the food and the book without reservations!
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Format: Hardcover Verified Purchase
Bought this as a gift for someone but before I sent it to her, I tried a couple of the recipes and they were awesome. I actually made a variation of one of the recipes in this book and used it as one of the dishes I made for a baby shower I catered. Everyone loved it.
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Format: Hardcover Verified Purchase
I've been to several of Jose Andres' restaurants and i loved them, and i love spanish food, so was looking forward to trying these recipes. The recipes themselves look delicious in the book - but I've found them hard to replicate (myself, without any special cooking training). Some of the recipes had ingredients that I had trouble finding so I had to substitute. I wish that it was a little more accessible, or perhaps made suggestions on substitutes for the more exotic ingredients
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Format: Hardcover Verified Purchase
You can't go wrong with Jose or Spain. I bought this for my daughter for Christmas who wants to master Spanish cuisine. These recipes reminded me of my dad, stories he would tell me of my grandmother. I love Spain, Spanish cuisine, and Jose Andres. Slam dunk!
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By Francesca on November 25, 2011
Format: Hardcover Verified Purchase
This is a beautiful book, so much so that I don't want to get it stained in the kitchen. That being said, I read each recipe carefully. I also enjoy the background material on each of Spain's regions. Have already made entrees and appetizers from Made in Spain, and have received raves about them. As someone who has traced my ancestry (on Dad's side) to the 1492 Diaspora, and who regularly prepares Spanish cuisine from both sides of the Atlantic for family and friends, I definitely recommend Jose Andres' Made in Spain.
Francesca Tate
Brooklyn, NY
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Format: Hardcover Verified Purchase
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. This cookbook provided a number of recipes for dishes I had the opportunity to eat in Spain. Most everyone on the trip with me especially liked their version of the potato omelet.
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