From the Publisher
"Hero of the Spanish Revolution . . . José Andrés helped create the Spanish food boom in America." —Food & Wine
"José Andrés represents the broad spectrum of Spanish (and Hispanic) cooking . . . better than anybody else in America today." —Colman Andrews, Saveur
“The boy wonder of culinary Washington. . . a phenomenal success.” —R. W. Apple, Jr., New York Times
“José Andrés is Big Daddy for all things Spanish in America—and Tapas is the mother lode for anyone interested in ‘tiny bite’ cuisine or the exciting and the rapidly expanding Iberian influences that are changing the world of cooking. The future is Spain—and this book will prepare you for it.” —Anthony Bourdain
“José Andrés has done an admirable job of bringing the authentic taste of Spain—especially Spanish tapas and the tapas style of eating—to the American restaurant scene. Now he brings his knowledge and enthusiasm for the extraordinary cooking of his homeland to our homes with this handsome volume.” —Penelope Casas
“Small plates are the only way to fully experience a great chef’s style and flavors. Thank you, José, for sharing your creations with us.” —Jean-Georges Vongerichten
“I’m certain that for many this book will change their view of Spanish cooking. It goes without saying that José is already one of the world’s best chefs and has a bright future before him.” —Ferrán Adriá
Tapas, those savory Spanish appetizers, have become a major American fad. Nowhere is that more apparent than in the Washington, D.C., area, where award-winning chef José Andrés presides over five Spanish restaurants that serve a combined one million meals a year. In Tapas: A Taste of Spain in America, he brings the tapas experience to homegrown cooks. His delicious concoctions match Spanish tradition with American ingredients to create delicious snacks like Catalan-Style Chicken Stew with Tomato and Peppers; Chorizo Cooked with Hard Cider; and, of course, Paella. Every recipe in this book can be served traditionally as a plate of tapas or easily doubled for entrée portions.
Although Andr s, a prot g of modern Spanish culinary padre Ferran Adria, stresses the importance of "sticking to the basics," each recipe in his debut collection of tapas (small-plate dishes) is stunningly standout. From Lobster with Clementines and Grapefruit in Saffron Oil to Slow-Roasted Beef Tenderloin with Cabrales (a knock-your-socks-off Asturian blue cheese), each dish, matched with a Spanish wine, strikes the right balance of being unusual but not too out there. Recipes are introduced with an anecdote, helpful hints and simple variations, and traditional Spanish dishes that typically take hours to prepare have been updated to accommodate modern cooks' schedules (among them, a Catalonian classic slow-roasted chicken, stewed with dried apricots, hazelnuts and prunes, ready in under 30 minutes). Though Andr s omits desserts (with the exception of flan, courtesy of mam ), he more than makes up for it with entire chapters dedicated to mushrooms, tomatoes and even garlic. Andr s showcases the bounty and vibrancy of Spanish cuisine without alienating readers, explaining through his precise and charming philosophy that "tapas are for eating at home or with friends." 260 color photos. (Nov.) Copyright 2005 Reed Business Information.
With five highly successful restaurants in Washington, DC, and its environs, Andr s is probably the best-known Spanish chef in the country. His first cookbook presents some of the delectable tidbits he serves at his tapas restaurants, including traditional favorites re-created with American ingredients. He describes tapas as "a way of eating, and a way of living," but he sees these as dishes to share and mix, to serve as an appetizer or as a meal in themselves. Recipes are organized by ingredient, from olives and olive oil to citrus to fish, shellfish, and meat, and they are mouth-watering: Oven-Roasted Potatoes and Oyster Mushrooms, for example, or Lobster with Piment n and Olive Oil. Each recipe includes a chef's tip, and thoughtful wine suggestions are provided as well. Highly recommended. Copyright 2005 Reed Business Information.
Read an Excerpt
This tapa is based on a fairly modern Basque-country dish, which has become very much a part of the mainstream. Basque people love their crabs, and txangurro has grown into something of a national dish in the region. For me, the most frustrating part of preparing this dish is that I rarely finish making it. Why? Because I love to eat the meat as I’m cleaning the crabs.
For the crabs:
• 2 tablespoons sea salt
• 8 fresh blue crabs (see tips), preferably female (about 2 1/2 [2.5] pounds total, to yield 1/3 [one-third] pound of meat)
For the filling:
• 6 ripe tomatoes
• 2 tablespoons Spanish extra-virgin olive oil
• 1 garlic clove, peeled and finely chopped
• 1/2 [.5] Spanish onion, peeled and finely chopped
• 1/2 [.5] leek, white part only, well washed and finely chopped
• 1 guindilla chili pepper (or your favorite dried chili pepper)
• 2 tablespoons Spanish brandy
• 1/4 [one-fourth] cup Txacoli (a Basque white wine) or other fresh, young white wine
• 6 fresh tarragon leaves
• Salt to taste
Cook the crabs: Bring 3 quarts of water to a boil in a large pot and add the sea salt. When the water is boiling, drop in the crabs and cook for 8 minutes. Drain, and allow the crabs to cool. Then remove the claws and legs, taking care to keep the upper shell intact. Working over a bowl to collect the juices, remove the meat from the claws, legs, and body. Reserve the juices and the crabmeat. Carefully clean and set aside 4 of the empty shells.
Prepare the filling: Cut each tomato in half lengthwise. Place a grater over a bowl and grate the open side of the tomatoes into the bowl. Discard the skin. Strain the grated flesh through a sieve to produce 2 cups of tomato puree. Set it aside.
Heat the olive oil in a medium pan over a medium flame. When the oil is hot, add the garlic and cook until it begins to brown a little, about 30 seconds. Add the onions and cook for 2 minutes. Add the leeks and the guindilla, reduce the heat to low, and cook until the onions are soft and translucent, about 15 minutes.
Add the brandy and the wine, and cook until reduced by half, about 1 minute. Add the tomato puree and cook until it thickens and begins to darken in color, about 5 minutes.
Remove the pan from the heat and add the crabmeat. Add the crab juices and the tarragon. Stir to combine, and add salt to taste.
To serve, place an empty crab shell on each plate. Fill the shells with the crabmeat mixture. Serve with a teaspoon on the side.
If your time is limited you can buy crabs already cleaned and boiled. Just make sure that they have not been seasoned and are very fresh. If you can’t find Maryland blue crabs, you can always substitute Dungeness crabs from the West Coast.
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