A Sherry & A Little Plate of Tapas

A Sherry & A Little Plate of Tapas

by Kay Plunkett-Hogge

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Overview

Tapas and sherry bars are everywhere: Berlin, London, LA, Paris, Munich. Now it's time to bring the trend home and serve this glorious marriage of flavours to friends. In A Sherry & A Little Plate of Tapas Kay Plunkett-Hogge tells the story of tapas and its beloved companion, sherry, and offers 80 easy-to-cook-at-home recipes.

The book begins by exploring the mysteries of sherry, one of the world's oldest wines, considering the five key types, how they're made and how they're served, with tips on the best food and sherry matches and a selection of sherry cocktails. Kay then plunges into the tapas, with chapters on cold tapas - hams and olives and their like - and latillas; montaditos or 'mounted' tapas; pintxos, or 'things on sticks'; and on cooked tapas, with chapters on vegetables, eggs and dairy, seafood and meat. Kay has even created some delicious sherry-based desserts.

Product Details

ISBN-13: 9781784722487
Publisher: Octopus Books
Publication date: 08/11/2016
Sold by: Hachette Digital, Inc.
Format: NOOK Book
Sales rank: 866,103
File size: 69 MB
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About the Author

Kay Plunkett-Hogge is an acclaimed food and drinks writer, and the author of Aperitivo (Mitchell Beazley, 2017), Adventures Of A Terribly Greedy Girl (Mitchell Beazley, 2017), A Sherry & A Little Plate Of Tapas (Mitchell Beazley, 2016), Heat: Cooking With Chillies (Quercus, 2016) and Make Mine A Martini (Mitchell Beazley, 2014).

In addition to her own books, Kay has co-authored a further six books, working with the award-winning chef Bryn Williams on his two books Bryn's Kitchen and For The Love Of Veg, Academy Award nominated actor Stanley Tucci on his second cookbook The Tucci Table, and with the American pizza guru Chris Bianco. She also co-wrote Leon: Family and Friends with John Vincent and Cook Yourself Thin: Quick and Easy.

Born and brought up in 1970s Bangkok, Kay spent her childhood between two kitchens - inside for Western food, outside for Thai - before forging an international career in the film and fashion industries. It is an experience that has given her an in-depth knowledge of cuisines from all over the world.

Kay began her food career when she set up a bespoke location catering service for fashion shoots. Since then, and in addition to her writing, she has worked as a food consultant for a variety of restaurants and bars, including Leon, The Formosa Café, Isola del Sole, Ma Goa and The Luang Prabang Motorcycle Club.

Her cult book, Make Mine A Martini, was the Financial Times's pick for drinks book of the year, led to her induction into the Gin Guild (in the words of Heston Blumenthal: 'She shakes a damn fine cocktail.') and her writing regularly on cocktails for The Daily Telegraph and Sainsbury's Magazine. She has also written for the FT Weekend and Olive, and has published recipes in The Times, Hello and Borough Market's Market Life magazine. Kay currently writes a monthly column for Delicious.

She lives in London with her husband, two cats and a dog.

Table of Contents

Introduction 6

On Sherry 8

Sherry Tales 10

From Barrel to Bottle - How Sherry is Made 13

The Five Families of Sherry 15

Sherry Top Trumps 24

Pairing Food & Sherry 28

Sherry Cocktails 30

On Tapas 34

Tapas Tales 36

Tapas Essentials 38

Para Picar - Things for the Table 48

Latillas Things in Small Tins 56

Montaditos - Things on Bread 62

Bocodillos - Small Sandwiches 76

Pintxos - Things on Sticks 80

Seafood 90

Meat & Fowl 132

Eggs & Dairy 166

Vegetables 180

Afterwards 210

Bibliography 219

Suppliers 220

Index 221

Acknowledgements 224

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