Espana: Exploring the Flavors of Spain: Exploring the Flavors of Spain


Capture layers of flavors and hidden nuances using classic Spanish ingredients Including the chef’s guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables;
scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheese and meat products, and special spices.

There is intense feeling and emotion toward food that is ...

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Espana: Exploring the Flavors of Spain

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Capture layers of flavors and hidden nuances using classic Spanish ingredients Including the chef’s guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables;
scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheese and meat products, and special spices.

There is intense feeling and emotion toward food that is deeply rooted in the Spanish identity. Life in Spain can be delicate, like saffron and honey, or fierce, like bold peppers and chorizos. History and passion combine to make the cuisine a celebration and extension of this great heritage.

James Campbell Caruso has been a chef and student of Spanish cooking for many years. This book is a journal of recipes that grew out of his flavor explorations—a blend of traditional Spanish cooking with a modern passion for good cooking.

Caruso discusses specific ingredients, flavors and recipes in the pages that follow. He also reveals layers of flavors that are not found in the recipes themselves but in the nuances of Spanish cooking that come from national pride, tradition, exuberance over food and cooking, and respect for the ingredients.

James Campbell Caruso was raised in Norwood, Massachusetts, near Boston, and was inspired by his Italian-American family and their enthusiasm for cooking and eating. James has worked as a professional chef for more than 20 years. In 1989 he moved to New Mexico and began his exploration of Spanish and Spanish-inspired Latino foods. Frequent trips to Spain have only deepened his passion for traditional and modern Spanish cooking. James has worked as a chef in Santa Fe since 1996, with posts at La Casa Sena and the legendary tapas restaurant El Farol, where he was executive chef for seven years.

In 2006 he opened La Boca, a lively restaurant in the heart of downtown Santa Fe that has been acclaimed by the New York Times, the Food Network, Travel and Leisure, and Esquire Magazine. La Boca is a tapas restaurant that is inspired by the ingredients and exuberance of Spanish cuisine and strives to share the chef’s passion for unique interpretations of Spanish dishes.

Douglas Merriam is a food and travel photographer who splits his time between Santa Fe, New Mexico, and Maine. When he’s not on assignment he can be found toiling in the family garden with his wife, Shannon, and daughter, Sage. You can see more of his work at

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Product Details

  • ISBN-13: 9781423624233
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 5/1/2012
  • Pages: 240
  • Sales rank: 716,604
  • Product dimensions: 10.32 (w) x 10.10 (h) x 1.00 (d)

Meet the Author

James Campbell Caruso is the chef and owner of La Boca restaurant in Santa Fe. He is the author of El Farol: Tapas and Spanish Cuisine and owner of La Boca, which has been acclaimed by the New York Times, the Food Network, Travel and Leisure, and Esquire. He lives in Santa Fe.

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Read an Excerpt

Bonito con Pimientos Verdes

Tuna with Fried Gr een Peppers, Olives, and Tomatoes A simply exquisite version of the beloved combo of tuna and olives.

Serves 6

6 (3-ounce) tuna steaks

Sea salt and black pepper to taste

1 cup olive oil, divided

2 Anaheim or New Mexico green chiles

1 poblano chile

4 cloves garlic, slivered

2 tablespoons sherry vinegar

1 cup pitted black olives

2 cups cherry tomatoes, halved

Season the tuna steaks with salt and pepper. Heat a skillet with 1/ 4 cup olive oil on high heat, and cook the tuna for about 4 minutes per side, until cooked through. Remove tuna from pan and set aside to cool.

In the same pan, add the remaining olive oil and turn the heat on high. Cut all the chiles into strips and fry for about 5 minutes, until browned and soft. Add the garlic and cook for another 3 minutes, until soft and cooked through. Remove pan from the heat and whisk in the sherry vinegar. Set aside to cool to room temperature.

Slice each tuna steak into 1/ 4-inch strips. Toss all ingredients from the saute pan into a bowl with the olives and tomatoes. Gently toss the tuna strips into the bowl, and divide the mixture onto six small plates.

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Table of Contents

Acknowledgments 11

Nuances of Spanish Flavor 12

Spanish Ingredients 16


Bonito con Pimientos Verdes 28
Tuna with Fried Green Peppers, Olives, and Tomatoes

Ensalada Parrilla 31
Grilled Tomatoes and Romaine with Sherry Vinaigrette and Shaved Manchego

Ensalada de Piquillo y Queso de Cabra 32
Goat Cheese and Piquillo Pepper Salad with Romaine Leaves and Grilled Fig-Mustard Vinaigrette

Ensalada de Gambas 34
Shrimp and Fennel Salad with Grapefruit Aioli

Lechuga Romana con Cabrales 36
Romaine Salad with Blue Cheese and Roasted Apple–Piñon Dressing

Ensalada de Naranjas y Boquerones 37
Salad with Oranges, Fennel, Anchovies, and Manzanilla Vinaigrette

Ensalada de Piquillo Parrilla 39
Grilled Piquillo with Chopped Eggs, White Anchovies, and Olive Oil

Tomates Andaluz 40
Marinated Tomatoes with Mint Vinaigrette Andalusian Style with Sherry Vinegar, Cumin, and Garlic

Ensalada Mediterranean 43
Mediterranean Salad with Figs, Apricots, Feta, and Olives

Manchego en Salsa de Tomate 44
Marinated Manchego in Fresh Tomato, Olive Oil, and Sherry Vinegar

Arugula con Cabrales y Granada 44
Cabrales Pomegranate Salad with Arugula

Ensalada de Jamón y Alcachofas 47
Arugula with Jamón, Grilled Artichokes, and Aged Sherry Vinegar Reduction

Soups and Stews

Sopa de Cebolla 50
Sweet Onion Soup with Amontillado and Cabrales

Caracoles 51
Snails in Saffron-Anise Fish Broth

Sopa de Chorizo y Almejas 52
Chorizo Clam Soup

Cangrejo Harissa 54
Crab in Harissa Broth with Couscous

Caldo Fino 55
Beef and Onion Stew with Fino Sherry

Sopa de Higos 57
Dried Fig and Red Wine Soup with Idiazabal

Caldereta 58
Shellfish Stew

Sopa de Ajo 61
Garlic Soup with Bread and Fried Eggs

Caldo Pescado Moro 62
Moorish Fish Soup with Limes, Green Chiles, and Shrimp

Caldo Blanco 63
Chilled Almond and White Grape Gazpacho

Sopa de Yogur 64
Chilled Yogurt Soup

Gazpacho de Sandia 66
Watermelon Gazpacho with Feta

Sopa de Calabasa 67
Roasted Squash Bisque with Apples, Ham, and Mahon Cheese

Marmitako 69
Tuna and Potato Stew

Sopa de Bacalao 70
Bacalao and Potato Soup

Sopa de Mejinnoes 71
Tomato-Fennel Fish Broth with Mussels

Vegetable Tapas

Queso de Cabra con Sofrito 74
Baked Goat Cheese with Sofrito

Alcachofas 77
Grilled Artichokes with Goat Cheese, Orange, and Mint

Berenjenas Parrillas 78
Grilled Eggplant with Melted Manchego, Capers, and Saffron Honey

Aguacates con Roncal 79
Avocados with Shaved Roncal and Olive Oil

Alcaparonnes 80
Fried Caperberries

Escalivada 83
Roasted Vegetables

Esparrogos Olivada 84
Grilled Asparagus with Olivada

Esparragos Blancos 85
White Asparagus in Sherry Vinaigrette, Oranges, and Parsley

Revueltos 86
Scrambled Eggs with Asparagus and Manchego on Toasts

Cazuela de Espinaca 89
Baked Spinach with Goat Cheese and Onion-Raisin Compota

Pincho de Huevo 90
Egg Bruschetta with Mushrooms and Truffle Oil

Betabeles 92
Roasted Beets

Alborina 93
Roasted Autumn Vegetables and Peppers

Manchego Frito 95
Fried Manchego Cheese

Paté de Hongos 96
Mushroom Paté with Roasted Garlic and Oloroso

Ñoquis en Salsa de Cabrales 97
Potato Gnocchi in Blue Cheese Cream with Porcini Mushrooms

Salmorejo 98
Thick Tomato Bread Puree

Pipérade 100
Red Pepper Stew

Piquillos Confitados 101
Piquillo-Garlic Confit with Shaved Idiazabal

Hummus 103
Garbanzo-Carrot Hummus with Grilled Yogurt Flatbread

Mozzarella Parrilla 105
Grilled Mozzarella Skewers

Pisto Manchego 106
Vegetable Stew with Fried Egg

Pimientos Rellenos 109
Green Chiles Stuffed with Cheese

Seafood Tapas

Cataplana 112
Clam Stew in a Copper Pot

Gambas Andaluz 115
Fried Shrimp

Bonito Crudo 116
Tuna Carpaccio

Esparrogos con Salmone 119
Asparagus with Smoked Salmon and Goat Cheese

Pinchos de Boquerone y Romesco 120
Olive Oil Toasts with Pickled Anchovies and Romesco Sauce

Pulpo en Vinegretta 123
Octopus in Vinaigrette

Calamares a la Plancha 125
Grilled Squid with Squid Ink and Piquillo Pepper Puree

Pulpo Frito 126
Crispy Fried Octopus with Salmon Roe Aioli and Pickled Green Chiles

Puré de Bacaloa 129
Salt Cod Puree with Egg and Toast

Gambas a la Plancha 131
Flat-Grilled Shrimp with Pimenton and Shaved Marcona Almonds

Pinchos de Cangrejo 132
Crab Salad Toasts

Pinchos de Bonito y Idiazabal 134
Tuna Toasts with Melted Idiazabal

Boquerones con Queso 135
White Anchovies Stuffed with Goat Cheese

Langosta Cus Cus 135
Lobster with Saffron Couscous, Idiazabal, and Piquillos

Tortillitas 137
Shrimp Pancakes

Canelones del Mare 138
Rolled Pasta with Scallop and Crab

Pez Espada 141
Grilled Swordfish with Pomegranate

Gambas Moros 143
Moroccan Grilled Shrimp

Croquettas de Cangrejo y Manchego 144
Manchego Crab Croquettes

Salmone Curado Oloroso 145
Cured Salmon

Vieras con Morcilla 146
Seared Sea Scallops with Morcilla and Passion Fruit Cream

Mejillones con Romesco 149
Mussels Steamed in Romesco Fish Broth

Coca de Boquerones 150
White Anchovy Flatbread with Roncal Cheese

Vieras con Mahon 151
Sea Scallops with Orange-Parsnip Puree and Mahon Cheese

Sardinas Asadas 152
Grilled Sardines with Grilled Lemon Vinaigrette

Meat Tapas

Serranitos 156
Pork, Jamón, and Green Pepper Toasts

Pinchos de Chorizo y Huevo de Codorniz 158
Chorizo Toasts with Fried Quail Eggs

Rilletes de Cerdo 159
Chilled Cooked Pork in Pork Fat

Buey con Caramelo 161
Grilled Beef with Smoked Sea Salt Caramel

Carne Crudo 162
Raw Beef with Preserved Lemons, Piquillos, and Garlic Aioli

Pinchos de Pollo 164
Grilled Chicken Skewers with Harissa Couscous

Cantimpalitos 167
Grilled Mini Chorizos with Potato Puree

Morcilla con Manzanas 168
Blood Sausage with Apples

Patatas al Ajillo con Chorizo 169
Potatoes with Chorizo

Morcilla con Setas 170
Blood Sausage with Mushrooms, Spring Peas, and Mint Oil

Kefta 173
Grilled Ground Lamb

Canelones de Morcilla 174
Blood Sausage-and-Beet Canelones

Corazon 175
Grilled Beef Heart with Romesco

Pollo con Pedro Ximenez 176
PX Chicken with Garlic and Oranges

Higado de Pato 177
Foie Gras with PX Glaze and Grilled Pineapple

Pato con Idiazabal 178
Pan-Seared Duck Breast with Melted Idiazabal, Mango, and Smoky Cashew Butter

Garbanzos con Chicharrónes 180
Chickpeas with Lamb Chicharrónes

Pato en Vinegretta 181
Roasted Duck Breast with Blood Orange Vinaigrette and Olives

Main Dishes

Caballa al Horno 184
Whole Roasted Mackerel with Pipérade Puree

Lacon de Puerco 186
Slow Braised Pork Shoulder with Mushrooms, Shallots, and Herbs

Chuletas de Cordero con Salsa Agridulce 187
Grilled Lamb Chops with Chile-Mint Sauce

Arroz con Calamares 189
Rice with Squid

Cana de Cordero 190
Slow-Braised Lamb Shanks with Lemon, Cumin, and Cinnamon

Matambre de Cerdo 193
Stuffed Pork Tenderloin

Lengua 194
Braised Beef Tongue with Carrot Puree and Fruit Relish

Paella de Gambas y Chorizo 196
Shrimp and Chorizo Paella

Pato con Cus Cus 198
Couscous with Duck and Apricots

Salmon Picada 199
Almond-Crusted Salmon

Lomo de Cerdo con Gambas y Romesco 201
Pork Tenderloin with Grilled Shrimp and Romesco Sauce

Bonito con Salsa Piquillo 202
Grilled Tuna in Piquillo Brandy Cream

Chuletas de Cordero con Melocotones 205
Sage and Canela-Rubbed Lamb Chops with Grilled Peaches

Pollo Harissa 206
Roasted Harissa Chicken with Couscous

Truchas con Jamón 209
Baked Trout with Jamón Serrano and Rosemary


Fresas 212
Strawberries in Pedro Ximenez Sweet Vinegar

Crema Catalana 215
Cardamom Saffron Custard

Trufas Carajillo 216
Espresso–Spanish Brandy Truffles

Pestinos 217
Fried Orange-Anise Pastries

Polverones 218
Spanish Almond Cookies

Magdalenas 220
Sweet Spanish Cakes

Tarta de Higos 221
Almond Fig Tart

Crema de Limon 223
Lemon Cream

Flan de Café 224
Coffee Custard

Index 226

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  • Posted April 26, 2012

    more from this reviewer

    Stunning Images, Tantalizing Recipes and Pithy Writing

    At times a cookbook is more than just a cookbook. It might be inspiring, enlightening, or a special kind of coffee table book. On a rare occasion an individual book draws qualities from a variety of genres. “Espana: Exploring the Flavors of Spain” blends each aspect into a satisfying presentation. I’ve owned more than 400 cookbooks in the past—today I’m looking for real cooking value when it comes to shelf space. Two bibliophiles occupy our home, so competition for library space is fierce on all levels.

    My opinion changed after forcing myself to select some recipes and start cooking. This started with the fact that when I propped the substantial collection on my recipe stand it stood easily. I didn’t need any clips, weights or other jerry-rigged shenanigans to keep it open. The stand and protective Plexiglas cover sufficed.

    Working in the kitchen also opened my eyes to beauty of the recipes. Many of them require a brief ingredient list. You do some hunting to find the specific cheeses or for some good saffron to get the best results. The techniques called for most home cooks can handle.

    The results are tasty, impressive, clean, and unexpected. The marinated Manchego stuns in simplicity. You can easily have a cheese course with one lovely dish. The tasters all agreed: it’s exactly the kind of recipe that melts my heart and charms my intellect. We also loved a number of salad. A variety of salads also pleased on varied levels.

    The star of the tested recipes however, came from the “Huh, never thought of those flavors together” category. “Baked Spinach with Goat Cheese and Raisin Compota” completely fills these needs. Reading the recipe hit that unexpected combination button. The list of ingredients seemed to be one of those that could be great, below average, or just silly.

    In the case of this recipe, a three-on-base home run flew into the stands. I made my version all in one stone-ware dish. Besides not having that many small terra cotta dishes, with a line-up of 10 dishes for a testing lunch, I opted to save space and time. The first reaction of all the testers.

    Was this review helpful? Yes  No   Report this review
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