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.