Tapas: A Taste of Spain in America

by José Andrés, Richard Wolffe

ISBN-10: 1400053595
ISBN-13: 9781400053599
Region: Spain
Publisher: Clarkson Potter
Publication Date: November, 2005
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Recipe Index

Recipesort icon Page Rating
Allioli a la Catalana 20
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Alliolo a la Moderna 22
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Almond, Garlic, and Grapes Gazpacho 140
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American Red Snapper baked in Salt 187
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Apple and Murcia Cheese Salad with Walnuts 165
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Artichokes Sautéed with Ham 115
0
Asturian Bean Stew with Clams 78
0
Asturian Chorizo Stewed in hard Cider 230
0
Asturian-style Salmon 192
0
Basque-style Stuffed Maryland Blue Crabs 202
0
Black Rice with Squid and Shrimp 159
0
Castilian Garlic Soup 134
0
Castillian-style Zucchini and its Flowers, with Peppers, Eggplant, and Tomato 104
0
Catalan Pork Sausage with White Beans 234
1
Chanterelle Soup with Idiazà¡bal Cheese 63
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Cheese and Honey 169
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Chicken and Mushroom Paella 154
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Chicken Stock 222
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Chicken with Garlic 137
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Chicken with Lobster 217
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Chicken with Samfaina in a modern way 220
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Clams in Green Sauce, modern style 204
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Cold Mussel Escabeche with Vinegar and Pimentón 88
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Confit of Piquillo Peppers in their own juices 89
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Confit of Wild Mushrooms 24
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Crab-filled Cherry Tomatoes 44
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Creamy Eggs with Shallots and Scallions 148
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Early Spring Onions with Romesco Sauce 145
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Figs with Spanish Ham 239
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Fish and Potato Stew, Rafa-style 56
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Flounder Fried in the Traditional Way 190
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Fried Eggs with Spanish Chorizo and Potatoes 171
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Fried Potatoes with Allioli and Spicy Sauce 51
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Frisée with Blood Oranges, Goat Cheese, Almonds, and Garlic Dressing 121
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Galician-style Lobster with Pimentón and Olive Oil 201
0
Green Beans with Tomatoes and Pearl Onions 110
0
Green Olives filled with Piquillo Peppers and Anchovy 27
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Hake in Green Sauce "Arzak" 182
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Hudson Shad Roe with Spanish Olive Oil and Sherry Vinegar 193
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Lobster Paella 157
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Lobster with Clementines and Grapefruit, in Saffron Oil 122
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Manchego Cheese with Catalan Tomato Bread 168
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Marinated Idiazà¡bal Cheese with Rosemary 167
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Mashed Potatoes with Torta del Casar Cheese 50
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Meatballs with Peaches 246
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Modern Garlic and Oil Sauce 22
0
Monkfish with Romesco Sauce 185
0
Moorish-style Chickpea and Spinach Stew 77
0
Mushrooms in Escabeche with Ham 65
0
Mussel Salad with a Tomato Viniagrette 206
0
Mussels Steamed in their own juice 198
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Octopus with Olive Oil, Pimentón, Potato, and a Copper Penny 30
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Olives Marinated in Orange and Thyme-Infused Olive Oil 23
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Orange Marmalade with Yogurt and Frozen Orange 129
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Oranges in Red Wine 126
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Oven-roasted Potatoes and Oyster Mushrooms 71
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Oysters with Olives, Capers, and Lemon 28
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Pan-Fried Angel Hair Pasta with Shrimp 211
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Patatas Bravas 51
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Potato Omelet 54
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Potatoes Rioja-style with Chorizo 52
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Quail Eggs with Trout Roe 176
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Quail with Smoked Bacon and Lentil Stew 83
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Rabbit with Cherries 248
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Rack of Lamb with Honey Allioli 245
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Rice and Milk, Mieres-style 155
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Roasted Eggplant, Pepper, Onion, and Tomato, Catalan-style 93
0
Roasted Pork Tenderloin with Apples 236
0
Roasted Red Bell Peppers with Sherry Vinegar 98
0
Roasted Vidalia Onions with Cabrales Cheese 144
0
Rockfish with Quindilla Pepper, Vinegar, and Garlic 188
0
Romesco 95
0
Route 11 Potato Chips Omelet 55
0
Rustic Bread with Dark Chocolate, Olive Oil, and Salt 29
0
Scrambled Eggs with Tender Asparagus 172
0
Serrano Ham and Chicken Fritters 233
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Slow-Roasted Beef Tenderloin with Cabrales Cheese 164
0
Sofrito 37
0
Softshell Crabs fried in Extra-Virgin Olive Oil 208
0
Spanish Flan in my Mother's style 174
0
Spinach, Catalan-style 109
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Spring Green Peas with Romesco Sauce and Mint 96
0
Spring Leeks with Mushrooms 68
0
Squid in its own ink 199
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Squid with Caramelized Onions 146
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Squid with Garlic and Parsley 135
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Sweet Pea Vines with Sweet Peas, Mint, and Sausage 112
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Tichi's Gazpacho 38
0
Tomato and Watermelon Skewers "Ferran Adrià¡" 43
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Tomato Salad with Sherry Vinegar, Fresh Herbs, and Blue Cheese 40
0
Tomato Toast with Spanish Ham 36
0
Tomato, Green Pepper, and Cucumber Salad with Tuna in Olive Oil 90
0
Tortilla de Patatas 54
0
Traditional Asturian Bean Stew 80
0
Traditional Catalan Flatbread with Caramelized Onions, Roasted Peppers, Anchovies, and Manchego Cheese 143
0
Traditional Chicken Stew with Eggplant and Peppers, Catalan Style 218
0
Traditional Fish Stock 184
0
Traditional Garlic and Oil Sauce 20
0
Traditional Garlic Shrimp 138
0
Traditional Rice with Clams 158
0
Trout with Ham 231
0
Tuna Omelet with a Twist 177
0
Valencia Orange and Pomegranate Salad with Olive Oil and Sherry Vinegar 125
0
Veal Stew with Moixernons 64
0
White Asparagus, Navarra-style 107
0
White Mushrooms with Garlic and Parsley, as made in Logroà±o 66
0

Publishers Information

About Tapas: A Taste of Spain in America

Publisher Web Link: http://www.randomhouse.com/crown/clarksonpotter/index.php

The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit.

Tapas are Spain\'s gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit\'s Chef of the Year, José is a new star in American cooking, as well as the nation\'s leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he\'s also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country\'s kitchens. His simple and delicious recipes include:

• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs

• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster

• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples

• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams

All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home.

This is a breakthrough cookbook from an extraordinary chef.

(http://www.randomhouse.com/)

Author Information

About José Andrés

Author Web Link: http://www.thinkfoodgroup.com/

Internationally recognized as a culinary innovator, José  Andrés is a James Beard Award-winning chef and owner of ThinkFoodGroup. TFG is the team responsible for Washington, D.C.’s award-winning restaurants Jaleo, Zaytinya, Oyamel, Café Atlantico, and minibar by José  Andrés, as well as Los Angeles’s celebrated destination The Bazaar by José  Andrés at the SLS Hotel at Beverly Hills. José  also serves as culinary director for the SLS luxury hotel brand, a collaboration with sbe and Philip Starck. He next opens in Las Vegas at The Cosmopolitan with a redesigned Jaleo and a festive Chinese-Mexican spot called China Poblano.GQ magazine’s 2009 Chef of the Year, José  is credited with introducing Americans to both avant-garde and traditional Spanish cooking. At Jaleo, he helped create one of the first critically and commercially successful tapas restaurants in the country. With the opening of his innovative minibar by José  Andrés, Food & Wine hailed José  as the “hero of the Spanish revolution,” who “helped create the Spanish food boom in America.” And The New York Times called him “the boy wonder of culinary Washington.” The James Beard Foundation recognized him with the award for Best Chef: Mid Atlantic in 2003, inducted him into the Who’s Who of Food & Beverage in America in 2007, and nominated him for Outstanding Chef in 2008, 2009, and 2010 for his work at minibar. His restaurants Zaytinya in Washington, D.C., and The Bazaar by José  Andrés in L.A. were nominated for Best New Restaurant. He was recently profiled on 60 Minutes and appears regularly on NBC’s Today show. He’s been profiled in numerous magazines and newspapers, including The New York Times, The Wall Street Journal, Bon Appetit, and Saveur.

Often referred to as Spain’s unofficial ambassador to the U.S, José  is also host and executive producer of the PBS series Made in Spain. He has authored several cookbooks, including the companion to the PBS series, Made in Spain: Spanish Dishes for the American Kitchen and Tapas: A Taste of Spain in America. José  is also a television star in Spain, where his production Vamos a Cocinar on Televisión Española (TVE) was the country’s most popular cooking program, revolutionizing food television in Spain. It now airs across Latin America and in some American markets on the Casa Club cable network.

José  is also known for championing the role of chefs in the national discussion on hunger and nutrition issues. Following a recent trip to Haiti, José  launched a nonprofit, World Central Kitchen, which aims to feed and empower vulnerable people in humanitarian crises around the world. He is Chairman Emeritus for DC Central Kitchen, an organization that combats hunger and creates opportunities with culinary training. He participates in the First Lady’s “Let’s Move” initiative to fight childhood obesity. He has been tapped by Commerce Secretary Locke to serve on the US Travel and Tourism Advisory Board. This fall, he will be lecturing on culinary physics at Harvard in the School of Engineering and Applied Sciences. He lives in Maryland with his wife and three daughters. (http://www.thinkfoodgroup.com/)

Cookbooks by José Andrés


About Richard Wolffe

Author Web Link: web.me.com/richardwolffe/richardwolffe/Home/Home.html

Richard Wolffe is an award-winning journalist and political analyst for MSNBC television. He covered the entire length of Barack Obama’s presidential campaign for Newsweek magazine, traveling with the candidate and his inner circle from his announcement through election day, 21 months later.

His book about the Obama campaign, entitled Renegade: The Making of a President, was published by Crown in June 2009 in the United States. It became an instant New York Times bestseller.

It was published by Virgin Books in the United Kingdom, Australia, New Zealand, India and South Africa; Carrera in the Netherlands; and Law Press in China.

Wolffe appears frequently on MSNBC’s Countdown with Keith Olbermann and Hardball. On NBC, he has been featured as a political commentator on Meet The Press and TODAY.

He is featured prominently in the HBO documentary on the Obama campaign, By the People, and played a leading role in the HBO documentary of the 2000 Bush campaign, Journeys with George.

In April 2009, he joined Public Strategies as Senior Strategist at the communications and business advisory firm. He left the firm in December 2009 to work on his next book.

Wolffe began writing about American politics as a senior journalist at the Financial Times, serving as its deputy bureau chief and U.S. diplomatic correspondent in Washington D.C. In that capacity, he managed coverage of business and political affairs in the nation’s capital, and reported on U.S. foreign policy at the State Department and National Security Council.

He first started reporting on George W. Bush and his Texas team in 1999, at the start of the presidential campaign. He travelled with then-Governor Bush for more than a year, through the extraordinary election of 2000.

His earlier work for the Financial Times included extensive coverage of the Microsoft antitrust trial and the Clinton administration’s plans to break up the company. His work on regulatory and business issues in Washington included covering the Treasury Department, the Federal Trade Commission, the Securities and Exchange Commission, and the Commodity Futures Trading Commission.

Wolffe spent eight years with the Financial Times including four years in the United Kingdom. His business work there included financial reporting in the City of London, investment management and financial advisory firms, and the manufacturing sector in the British heartland. In politics, he reported on the tumultuous period leading to Tony Blair’s landslide victory in 1997.

He joined Newsweek magazine in November 2002 as diplomatic correspondent, covering foreign policy and international affairs. In the 2004 presidential election, he covered the chaotic Howard Dean campaign before switching to John Kerry’s campaign.

As Newsweek’s senior White House correspondent, his cover stories included What He Believes (on Obama’s faith) Black & White (about Obama and racial politics), Bush In The Bubble (about the president after Hurricane Katrina) and Weight of the World (the behind-the-scenes story of how Bush handled the Lebanon war).

Wolffe is the co-author of The Victim’s Fortune, (HarperCollins, 2002), which reveals the behind-the-scenes deals that led to billions of dollars in compensation to the Nazis’ victims in the late 1990s. His reporting for the book covered major European companies such as Deutsche Bank, Daimler and Société Générale. It also encompassed government officials across Europe and the United States, and several high-profile class action lawyers.

His next book was in an entirely different field: he is co-author of a Spanish cookbook, Tapas: A Taste of Spain in America, published in 2005 by Clarkson Potter in the US and Planeta in Spain. He co-wrote a follow-up book Made in Spain, published by Clarkson Potter in 2008, and wrote a 26-part TV show of the same name for PBS television. He has also written for food magazines such as Food Arts and Food and Wine.

Born in Birmingham, England, Wolffe graduated from Oxford University with first-class honors in English and French. He lives with his wife and their three children in Washington, D.C.

(web.me.com/richardwolffe/)

Cookbooks by Richard Wolffe


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