Tapas: The Little Dishes of Spain

Tapas: The Little Dishes of Spain

Hardcover(Revised Edition)

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Tapas: The Little Dishes of Spain by Penelope Casas

Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal book—with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory.

Here are all the appetizer dishes that have long been a tradition in Spanish cuisine—mélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called tortillas that enclose a variety of tasty tidbits; banderillas, zesty combinations on skewers; and empanadas, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today—dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.

With Spanish cooking at the forefront of today’s cuisine, this “exceptional book by the leading American authority on the foods of Spain” (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today.

Product Details

ISBN-13: 9780307265524
Publisher: Knopf Doubleday Publishing Group
Publication date: 02/20/2007
Edition description: Revised Edition
Pages: 272
Sales rank: 447,708
Product dimensions: 8.30(w) x 9.50(h) x 1.10(d)

About the Author

Penelope Casas is the author of La Cocina de Mamá, Paella!, ¡Delicioso!, Discovering Spain, and The Foods and Wines of Spain. She has written about Spanish food and travel for The New York Times, Gourmet, Saveur, and Bon Appétit. She lives in New York and regularly hosts culinary tours of Spain.

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Tapas, the Little Dishes of Spain 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
A wonderful introduction to Spain's colorful and exciting 'little dishes,' this attractive cookbook provides the reader with an extensive range of tapas from many regions. The dishes described are as versatile as they are delicious, and although some are rather time-consuming, most are not complicated. A glossary of ingredients, shopping information, hints on techniques and utensils, tips for throwing your own tapas party, and carefully planned menus for a variety of occasions make this a very useful guide.