Tapas: A Taste of Spain in America

( 4 )

Overview

The first major Spanish cookbook in two decades, from Jos? Andr?s, recently named America?s Chef of the Year by Bon App?tit.

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 Jos? Andr?s is the first major book in a generation to celebrate this world-renowned way of ...

See more details below
Hardcover
$23.34
BN.com price
(Save 33%)$35.00 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (15) from $9.13   
  • New (7) from $20.49   
  • Used (8) from $9.07   
Tapas: A Taste of Spain in America

Available on NOOK devices and apps  
  • NOOK Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$18.99
BN.com price

Overview

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.

Read More Show Less

Editorial Reviews

From Barnes & Noble
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.
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

Publishers Weekly
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.
Library Journal
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 More Show Less

Product Details

  • ISBN-13: 9781400053599
  • Publisher: Crown Publishing Group
  • Publication date: 11/8/2005
  • Pages: 256
  • Sales rank: 275,886
  • Product dimensions: 7.76 (w) x 10.30 (h) x 0.89 (d)

Meet the Author

José Andrés, protégé of Ferrán Adriá of El Bulli in Spain, is the chef-owner of seven restaurants in the Washington, D.C., area: Jaleo; Jaleo Bethesda; Jaleo Crystal City; Cafe Atlantico; minibar; Oyamel; and Zaytinya, which was named one of the best new restaurants in the world by Condé Nast Traveler. He was named Best Chef in the Mid-Atlantic region in 2003 by the James Beard Foundation, and has been profiled in Gourmet, Saveur, Bon Appétit, Food & Wine, Wine Spectator, the Washington Post, the New York Times, USA Today, and other publications. José travels widely as a guest chef, teacher, and fundraiser at charity events, and is the host of a television cooking show that airs in Spain. He grew up in the Asturias region of Spain, and now lives in Washington, D.C., with his wife, Tichi, and their three daughters. This is his first book.

Richard Wolffe is Senior White House Correspondent for Newsweek magazine. In his spare time, he eats José's food and cowrites his food magazine stories. He lives close to José in Washington, D.C., with his wife, Paula, and their three children. His first book was The Victim's Fortune (HarperCollins, 2002); this is his first cookbook.

Read More Show Less

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.

José's tips

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.

To have great recipes like this one sent directly to your inbox, join The Potter Recipe Club. Visit ClarksonPotter.com for more details.

Read More Show Less

Customer Reviews

Average Rating 4
( 4 )
Rating Distribution

5 Star

(2)

4 Star

(1)

3 Star

(0)

2 Star

(0)

1 Star

(1)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 4 Customer Reviews
  • Posted March 30, 2012

    Authentic Spanish food

    While I'm still not used to using a quart of oil to cook an omelet, the recipes are easy to follow, and taste delicious.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 12, 2013

    For anonymous December 11, 2012

    Spanish food is not "crap". Yeah, i know what you're thinking. "You're from spanish descent so you obviously love the food". That is not true. My mother is not from spanish descent but she still likes that type of food. I support this book because this gives people food choices that can satisfy them. This then gives people a wider range of food choices. So if you want to try new foods get this cookbook, make the food, and enjoy.

    Was this review helpful? Yes  No   Report this review
  • Posted December 28, 2012

    more from this reviewer

    In this book, as with his TV show, Chef Andres helps us to see t

    In this book, as with his TV show, Chef Andres helps us to see the flavors of Spain that he is so deeply passionate about. I was fortunate enough to have spent some of my childhood years growing up in Spain and this cookbook has brought on a flood of culinary memories. From the cleanliness of the recipes, the narratives on ingredients and the vibrant capture of the food in the photographs – this is one cookbook that is definatly cooking with all burners. The” tips” alone make this a worthwhile addition to anyone’s cookbook collection and I really enjoyed his simple homage to “Ferran Adria”.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 11, 2012

    ?

    I lived in spain for a number of years and the food was terrible. If these recipes are anywhere close to the inedible crap served there, dont waste your time.

    0 out of 12 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 4 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)