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The New Spanish Table Paperback – November 7, 2005
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From Publishers Weekly
Von Bremzen is in love with the gastronomic delights of Spain, offering an appealing, informative look at the cuisine that is rapidly usurping the culinary dominance of Italy and France. She offers insight into the dishes of famed chefs Ferran Adrià and Juan Mari Arzak and also shares the secrets of talented but lesser known cooks from around the country. Several of the recipes are for dishes you'd expect to find in a volume of this size—sangria, gazpacho and a multitude of tapas—but there are many welcome surprises: Eggs over Smoky Bread Hash, Coca (Spanish-Mediterranean pizza) with Candied Red Peppers, and Rice Pudding Ice Cream. Throughout the recipe section, von Bremzen (Please to the Table) provides entertaining personal stories like "Ode to a Can of Tuna," which details a raid on Arzak's fridge that reveals an incredible tinned treat. Readers will find facts on the history, food and wine of each of Spain's regions, a primer on Spanish cheese and a look at the critical ingredients in a Spanish pantry. Regardless of their level of familiarity with Spanish cuisine, all readers will learn something from von Bremzen, who shows us why Spain is taking its rightful place near the top of the culinary ladder. Photos. (Dec.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
"I doubt there's another writer—even in Spain—who knows more about the electrifying flavors of Spanish food. This stunning book is fascinating to read, with compelling recipes that make you want to rush to the market."
—Steven Raichlen, author of The Barbecue Bible and How to Grill --This text refers to an out of print or unavailable edition of this title.
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Top customer reviews
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.