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Andrés (Tapas), chef-owner of seven D.C.-area restaurants and host of PBS's Made in Spain, brings everyday Spanish cooking to the American table. A native of Spain and protégé of elBulli's Ferran Adrià, Andrés offers an insider's perspective of his home country's cuisine and the varied approaches the different regions take to food. Dividing the book by food type and region, Andrés provides a culinary guide to regional specialties: Andalucia and salads, Madrid and soups, and Cataluña and pork, among others. Recipes require no special cooking techniques or equipment and stress the importance of quality ingredients, most of which are easy to find. Mouthwatering highlights include lobster and mushroom paella, Catalan pork with sausage and mushrooms, and chicken with peppers, tomatoes, onions and Spanish ham. One hundred lavish full-color photos make even the simplest of dishes (such as roasted vegetables, Mallorca style, and Manchego with tomato, thyme and walnuts) tantalizing. This collection will appeal both to cooks new to Spanish cooking and those familiar with it, and all will learn something from Andrés, who shows us why Spain is taking its rightful place at the top of the culinary ladder. (Nov.)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.