- Paperback: 496 pages
- Publisher: Workman Publishing Company; First Edition edition (November 7, 2005)
- Language: English
- ISBN-10: 0761135553
- ISBN-13: 978-0761135555
- Product Dimensions: 8.1 x 1.1 x 9.2 inches
- Shipping Weight: 2.9 pounds (View shipping rates and policies)
- Average Customer Review: 72 customer reviews
- Amazon Best Sellers Rank: #86,459 in Books (See Top 100 in Books)
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The New Spanish Table Paperback – November 7, 2005
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From the Inside Flap
Amazing things are happening at the new Spanish table. The sweet-hot pequillos of Navarra turn up in a classic potato tortilla (the beloved omelet found in every tapas bar). Purple-veined Cabrales butter melts across a thick grilled T-bone. Honey is drizzled over eggplant fries. Chocolate meets olive oil, strawberries meet fennel, vanilla meets salmon.Mysteriously delicious savory ice creamsbalsamic vinegar, thyme, saffrongarnish soups and seafoods.
Casual, quietly inventive, steeped in regional traditions but unmistakably modern, Spain is the new France and Italy, an epicenter of contemporary Mediterranean cooking with a wealth of alluring flavors and preparations.
Written by Anya von Bremzenan award-winning food writer who first fell in love with Spain in the early 1980s, introduced the Catalan genius and three-star chef Ferran Adrià to American readers in 1997, and today spends close to half her year in the countryThe New Spanish Table delivers all the pleasures of this exhilarating cuisine.
Its a rustic table: Baked Fish with Romesco Potatoes. Its elegant: Rack of Lamb with Pistachio Pesto. Its exquisitely simple: Smoky Fried Almonds with sea salt, an addictive marriage of four ingredients. Its for entertaining dozens of tapas, paellas and cazuelas (named after the Spanish terra-cotta casseroles)and, with its glorious comfort foods like fried eggs with crackling, crispy whites, and luscious, unusual Rice Pudding Ice Cream, perfect for cozying up, alone.
Most of all, The New Spanish Table is an irresistible, festive celebration of flavors from a culture absolutely passionate about food, wine, and the pleasures of an excellent meal.
From the Back Cover
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The book is organized by region, because Spanish regions are very distinct and in some cases, have their own language. The recipes are unique--asparagus with tangerines and pistachios (how different, and how interesting.) There is a good chapter on eggs, because torta, the solid, potato-laden cold omelet is a staple of Spanish tables. Vegetables really shine in this book, though the Spanish love their fish and meat.
My first introduction to Spanish food wasn't impressive--it was a slice of cold torta in sleepy Pamplona at the time of day when everything is shut up like a bank vault. I had an irritable hungry man with me who was dying for a midafternoon lunch. We had earlier tried (and failed) to get a snack at the local convenience store-gas station when we filled up over the border because it was an unbelievable five aisles of variously sauced canned sardines. Clearly, we were missing what Spanish food was truly about. This book has me wishing I had more time to spend in Spain (literally, a half a day) and I had no idea Spanish food was so creative. Fast forward ten years, and Ferran Adrià put Spain on the map culinarily. But this book has a good combination of the new and different mixed with the time-tested and classic. It's an absolute steal in the Kindle version.
In summary, it's a great electronic version of the book.
300 recipes and 2 that I wanted to try, and I had to modify them. Buy something else.
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