The Book of Tapas

Tapas consists of appetizing little dishes of bite-sized food, usually eaten before or after dinner. Served in bars all over Spain, good tapas is all about the perfect marriage of food, drink and conversation. Written by the influential and respected authorities on Spanish cuisine, Simone and Ines Ortega–authors of 1080 Recipes, the iconic Spanish cooking bible–The Book of Tapas contains 250 new recipes, never before published in English, with an introduction by the acclaimed Spanish chef Jose Andres, who also helped to adapt the book for an American audience. Beginning with a comprehensive glossary of tapas terms and a full chapter of brilliantly photographed ingredients, the book is organized in a way that makes it easy to mix and match dishes.  Each chapter is dedicated to an ingredient category (Vegetables, Eggs and Cheese, Fish, Meat), then further separates hot and cold recipes to ensure the spread is diverse in both flavors and sensations. Also included in this book are modern tapas recipes from some of the world’s best-known tapas chefs, including Jose Andres, Albert Adria, Albert Raurich, Jose Manuel Pizarro, and Sam and Eddie Hart.

Cooks&Books&Recipes Editors’ Notes:

With lots (more than 250) of easy-to-follow recipes for both hot and cold tapas and a good number of photos, this one is a very handy resource for your next party, big or small.

Featured Recipe: Tortilla de Verduras (Vegetable Tortilla)

3 Responses to “The Book of Tapas”

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   Katie — September 10, 2010 @ 2:43 am

   I have made many frittatas in my time, but have never tried a Spanish Tortilla or attempted the complicated flipping maneuver they require.  This recipe turned out so beautifully, even though my flipping technique could definitely use some work!  I think I tried to flip too soon, before the egg was really set on the bottom, so I would suggest really making sure that the eggs are well cooked before turning the tortilla over.  However, even if the tortilla flops rather than flips, it will still taste delicious.
   I made a few changes to this recipe including halving the ingredients (because I was making it for only two people) and replacing the eggplant and zucchini with some asparagus I had in the fridge.  I just chopped the asparagus and steamed it for a few minutes before adding it to the pan.  Although this recipe comes from a tapas book, it was a great, hearty main dish served with some fresh fruit and crusty bread.

2. Pingback: Cooks&Books&Recipes » Tortilla de Verduras (Vegetable Tortilla)

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