New Tapas: Culinary Travels With Spains Top Chefs

by Fiona Dunlop

ISBN-10: 1571458611
ISBN-13: 9781571458612
Region: Spain
Publication Date: September, 2002
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Recipe Index

Recipesort icon Page Rating
Anchovy and Crab Toasts. Lomos de Anchoa con Crema de Centolla 28
0
Anchovy and Sheep Cheese on Toast. Anchoa con Queso 114
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Anchovy and Smoked Salmon Toasts. Anchoa Salmón Ahumado 28
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Anchovy and Trout Caviar Toasts. Anchoa con Huevos de Trucha 27
0
Anchovy and Vegetable Toasts. Anchoa Jardinera 27
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Anchovy, Tapenade, and Onion Toasts. Lomos de Anchoa con Paté de Olivas 28
0
Andalucían-Style Spinach with Chickpeas. Espinacas con Garbanzos à la Andaluza 164
0
Artichoke Hearts with Black-Olive Oil. Alcachofa con Aceite de Oliva Negra 141
0
Asparagus and Shrimp Tarts. Pudin de Espárragos Verdes y Gambas 185
0
Avocado with Smoked Fish. Aguacate al Humo 105
0
Bacon-Squid Bundles with Squid-Ink Vinaigrette. Ataditos de Calamar con Vinagreta de Tinta 41
0
Blue Cheese and Anchovy Tartlets. Hojaldre Relleno 32
0
Catalan Fish Stew. Suquet de Pescado 39
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Cheese and Quince. Queso con Membrillo 147
0
Chicken Legs with Prunes and Nuts in Blackberry Sauce. Pularda Rellena de Frutos Secos en Salsa de Zarza Mora 164
0
Chickpeas with Blood Sausage in Garlic and PArsley
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Chickpeas with Blood Sausage in Garlic and Parsley. Garbanzos con Butifarra Negra 47
0
Chilled Almond Soup. Ajo Blanco 181
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Chilled Potato, Tomato, and Anchovy Loaf. Pastel de Anchoa 61
0
Chilled Tomato and Garlic Soup. Salmorejo 168
0
Chilled Tomato Soup with Aged Sherry Vinegar. Gazpacho de Tomate con Vinaigre de Pedro Ximénez 175
0
Clams and Ham in Chili Sauce. Almejas von Jamón 62
0
Cod, Spinach, and Tomato Paella. Paella de Bacaloa y Espinacas 133
0
Country-Style Potatoes with Chorizo and Peppers. Patatas Cortijeras con Picadillo de Chorizo 176
0
Cream Cheese and Leek Toasts. Puerros con Crema de Queso 84
0
Creamy Pâte Mold. El Cremat 22
0
Curly White Endive in Garlic OIl. Escarola al Ajillo 64
0
Curry Sauce. Salsa de Curry 172
0
Deep-Fried Red Piquillo Peppers with Tuna Stuffing. Pimientos del Piquillo Rellenos 136
0
Duck Liver in Sherry. Foie Fresco al Pedro Ximénez 108
0
Duck Liver wtih Sweet Pears and Szechuan Pepper. Higado de Pato con Pera y Pimiento Szechuan 54
0
Fava Bean, Ham, and Sausage Stew. Michirones à la Murciana 150
0
Fisherman’s Mussels. Mejillónes à la Marinera 123
0
Foie Gras, Zucchini, and Bitter-Orange Toasts. Calabacín con Foie Gras 84
0
Fried Asparagus, Ham, and Cheese Bundles. Espárragos con Jamón de York y Queso 77
0
Fried Eggplant with Cheese. Berenjena con Queso 78
0
Fried Goat Cheese with Honey. Queso de Cabra Frito con Miel 111
0
Fried Pork Loin and Ham Balls. Bolitas de Flamenquín 179
0
Fried Zucchini, Shrimp, and Bacon Bindles. Rollito de Calabacín con Gamba y Bacon 18
0
Fritata of Garden Vegetables. Fritura de la Huerta 179
0
Grilled Lamb’s Kidneys. Riñónes de Cordero Lechal Plancha 101
0
Grilled Salt Cod with Marinated Garlic and Pickles. Bacalao con Boniato y Encurtidos 58
0
Ham and Green Pepper on Toast. Jamón Ibérico con Pimiento 113
0
Ham Croquettes. Croquetas de Jamón 81
0
Ham, Artichoke, Fava Bean, and Aioli Toasts. Jamón, Alcachofa y Habitas con Aioli 88
0
Ham, Fava Bean, Smoked Salmon, and Aioli Toasts. Jamón, Salmón, Habitas con Aioli y Queso 88
0
Honey-Baked Chicken Thighs. Muslos de Pollo à la Miel 169
0
Iberian Ham and Fava Bean Salad. Habitas con Jamón en Concha de Achicoria 108
0
Kidneys in Sherry Sauce. Riñónes al Jerez 102
0
Lamb Stew. Caldereta de Cordero 99
0
Leeks with Summer Vegetable Vinaigrette. Puerros del Monasterio con Vinagreta 75
0
Lentil and Chorizo Stew. Lentejas Estofadas 186
0
Marinated Lamb and Watercress Salad. Ensalada de Corderito Lechal Escabechado con Manzana Confitada 71
0
Marinated Mackerel with Roasted Vegetables. Escalibada con Caballa en Escabeche 130
0
Marinated Quail with Applesauce and Parsley Oil. Cordoniz en Escabeche de Modena 21
0
Marinated Sardines with Onions in Sherry. Sarde en Saor 144
0
Marinated Tuna Cubes. Bonito en Sashimi Marinado 41
0
Mashed Potatoes, Salt Cod, and Garlic. Bacalao al Ajo Arriero 135
0
Millennium Salad. Ensalada de Milenio 72
0
Minted Lamb Meatballs. Albóndigas de Cordero à la Hierbabuena 186
0
Momo’s Garlic Mayonnaise. Aioli 88
0
Mushroom, Shrimp, and Cheese Tartlets 32
0
Mushrooms in Parsley Sauce. Champiñónes en Salsa Verde 95
0
Mussels in Spicy Sauce. Mejillónes en Salsa Picante 96
0
Organic Cured Beef, Caviar, or Smoked Salmon on Toast. Lomo Ibérico de Bellota/Caviar/Salmón Ahumado 114
0
Ostrich Carpaccio. Carpaccio de Avestruz 143
0
Poor Man’s Potatoes. Patatas a lo Pobre 152
0
Pork, Pepper, and Melted Cheese Toasts. Montadito 31
0
Potato and Cod Stew. Purrusalda 169
0
Potatoes of Great Importance. Patatas à la Importancia 171
0
Pumpkin, Chestnut, Feta Cheese, and Pomegranate Salad. Ensalada de Calabaza, Castañas, y Queso Feta 53
0
Ratatouille with Quail Eggs. Pisto con Huevo de Cordoniz 182
0
Red Pepper, Leek, Anchovy, and Cream Cheese Tarts. Queso, Anchoa, Pimiento y Puerro sobre Hojaldre 83
0
Red Peppers Stuffed With Blood Sausage. Pimientos Rellenos de Morcilla 99
0
Roast Chicken Breasts Stuffed with Salmon. Pechugas de Pollo Rellenas de Salmón con Salsa de Curry 172
0
Roasted Tomatoes with Fresh Cheese and Anchovies. Requesón con Tomate y Anchoas con Vinagreta de Garúm 44
0
Roasted Tuna served with Gingered Rice. Ventresca de Atún Confitada con Arroz à la Crema de Gingembre 107
4
Salt Cod and Orange Salad. Ensalada de Bacalao con Naranja 182
0
Sardines Marinated in Chili, Garlic, and Bay Leaves. Sardinas en Esabeche 48
0
Sautéed Pork Liver with Mushrooms and Pine Nuts. Salteado de Hígado de Cochinillo con Setas y Piñones 72
0
Scrambled Eggs with Anchovy and Red Pepper on Toast. Revuelto de Anchoas con Piquillos 31
0
Seafood Pasta. Fideos à la Marinera 160
0
Seasoned Mashed Potatoes. Patatas Aliñadas 159
0
Smoked Cod, Tomato, and Black-Olive Oil Toasts. Bacalao Ahumado y Vinagreta de Tomate con Aciete de Acietuna Negra 18
0
Smoked Fish Tartar. Tartar de Ahumados 116
0
Smoked Salmon , Anchovy, and Red Pepper Toasts. Pintxo de la Foto 16
0
Smoked Salmon and Cheese on Tomato Confit. Mil Hojas de Tomate y Queso Fresco 15
0
Spicy Pork Kabobs. Pinchos Morunos 149
0
Spicy Sausages in Red Wine. Chorizo al Vino 125
0
Spicy Steak Tartar. Bistec Tartar de Michele 144
0
Spinach and Shrimp Loaf. Pudin de Espinacas 167
0
Squid in Tomato and Garlic Sauce. Sepia Encebollada 125
0
Squid in Tomato, Garlic, and Red Wine Sauce. Calamares Pica-Pica 132
0
Tarragon Chicken with Asparagus. Pollo al Estragón 129
0
Tomato Stuffed with Tuna, Garlic, and Parsley. Tomate Relleno de Ventresca de Bonito
0
Tortilla de Patatas. Potato Tortilla 163
0
Traditional Fried Segovian Pork and Potato. Tentempié Tradicional Segoviano con Patatas Nuevas 75
0
Tricky Tortilla. Tortilla Cachonda 64
0
Whiskey Sauce. Salsa de Whiskey 163
0
White Beans with Cuttlefish in Garlic and Parsley. Mongetes de Santa Pau con Chipirones 48
0
Young Garlic, Fava Bean, and Ham Omelette. Tortilla de Ajetes, Habitas y Jamón 102
0

Publishers Information

About New Tapas: Culinary Travels With Spains Top Chefs

Publisher Web Link: http://www.thunderbaybooks.com/

Spain’s most popular culinary tradition - tapas - is enjoying a renaissance. In New Tapas, travel writer Fiona Dunlop visits Spain’s most creative young chefs in a tour of the distinct regions of the country, presenting simple dishes that represent the most tempting new food being served in Spain’s top tapas bars and restaurants. Some of the dishes fuse traditional Spanish cuisine with international influences, while others are earthy, fresh and indisputably Spanish. All are easy to make - the simplicity of ingredients and preparation belies their exquisite flavors. Recipes are arranged by region imparting a cultural understanding of this magnificent, passionate country and its favorite little dishes. 150 color photographs are included. (http://www.thunderbaybooks.com/)

 

Author Information

About Fiona Dunlop

Fiona Dunlop has been writing on travel, the arts and food since the late 1980s, indulging and fine-tuning a passion for culture worldwide.

Born overlooking the Pacific north of Sydney, Australia, she later moved with her family to London, UK. Childhood journeys by ship between the two hemispheres helped form an appetite for the colours, heat, humanity and dust of the tropics as well as a motivation to learn languages and communicate with the world. Add to that a well-travelled and scattered family, and the die was cast.

After graduating from Sussex University with a degree in French, she escaped to Italy for two years to be initiated into the joys of excellent food and wine while teaching English to unpromising executives. That period also saw an epic overland journey through Greece, Turkey, Iran, Afghanistan (before the Russian invasion of 1979 when it was still paradise on earth) to Pakistan. This was by classic VW van in the company of eccentric Italian friends. Bandits, more good food, sublime landscapes, people-smuggling (in a positive way) and total ingenuousness typified the journey.

Next came a Parisian interlude that was to last 18 years, interrupted only by a fast and furious period in Monte Carlo. After working in fashion then contemporary art, Fiona moved into journalism, initially on the arts and Paris life, then on more far-flung destinations. There followed guide-books to Malaysia, Indonesia, India, Mexico, Costa Rica, Guatemala, Cambodia and Vietnam and, later, Spain and Portugal. Embryonic ‘adventure’ travel saw her hitching rides in outriggers down the Madagascar coast, exploring war-ravaged Mozambique and catching the last plane out of Guatemala before Hurricane Mitch struck. In those pre-internet days, being on the road for two to three months at a stretch meant that communications with home were a pretty silent affair. Faxes and postcards generally did the trick.

Since returning to London in 1996, Fiona continues to explore new horizons, contributing to British, European and American publications between books on travel, interior design and food culture. With this latter direction, she is convinced that gastro- communication offers the most direct route into people’s lives. Food is the most universal language of all, whatever its political context. (http://www.fionadunlop.com/)

 

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