Spanish Books - Page 4

Clarita's Cocina : Great Traditional Recipes from a Spanish Kitchen

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

best cookbook I own 5 out of 5 stars.
3 of 3 people found this review helpful.

The food in Tampa is an amalgamation of Spanish and Cuban cuisine, unlike the food in South Florida which tends to be more Cuban/Carribbean. This cookbook is easy to use, filled with Clarita's wisdom and stories -- and the dishes are DELICIOUS! Still the best yellow rice and chicken recipe ANYWHERE! Also check out her companion book, Clarita's Cooking Lighter.

Yummy! 5 out of 5 stars.
2 of 2 people found this review helpful.

A little known fact is that Clarita is the grandmother of Orlando restaurateur Manny Garcia. The apple didn't fall far from the tree. Try the Black Beans and Rice. Heaven!

DELICIOSO! 5 out of 5 stars.
1 of 2 people found this review helpful.

This book has the best spanish recipes. Everything I've made so far (and that is about everything!) has come out absolutely delicious!

Easy to prepare Spanish recipes 5 out of 5 stars.
0 of 0 people found this review helpful.

I ordered Clarita's Cocina due to all the positive reviews here. This is the fourth book on Spanish cooking I have bought and I really love this one. It has all my favorite dishes listed and the recipes are easy to prepare at home.
You really do not need a paella pan to create a perfect paella. Clarita's paella recipe is the best I've tried. I also love all her anecdotes of her childhood in Spain and the amusing stories behind some of the dishes. I can't wait to try all the other recipes especially the empanadas, black bean soup, chicken and rice. If you love Spanish cusine please get this book.

Quick & Easy Tapas: 70 Delicious Finger Foods From The Bars And Restaurants Of Spain, Shown Step-By-Step In 300 Colour Photographs

Silvana Franco

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Editorial Review:

Delicious authentic dishes made simple - using easy to find cheeses, meats, fish, vegetables, herbs, spices and oils.

A Late Dinner: Discovering the Food of Spain

Paul Richardson

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Editorial Review:

Vivid and richly textured, A Late Dinner is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain.

Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried þsh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses.

Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. A Late Dinner is a glorious and intimately drawn portrait of Spain.

El Farol

James Campbell Caruso

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

Editorial Review:

At the El Farol restaurant in Santa Fe, New Mexico, a collection of delectable ingredients-smoked paprika, saffron, spicy chipotle chiles and piquillo peppers, capers and caperberries, and a variety of Spanish cheeses-gather for a celebration of Spanish flavor. Best known for their creative tapas menu, El Farol revolutionized dining in Santa Fe and New Mexico with such tapas as Pollo Curry, a simple cold chicken salad that is too good to ever remove from the menu; and Gambas al Ajillo, sauteed garlic shrimp with lime and madiera. Executive Chef James Campbell Caruso presents award-winning traditional and contemporary Spanish cuisine in a colorful medley of recipes from his menu, including soups and stews, hot and cold tapas, 14 main courses, desserts, and an exclusive section on wine. Featuring over 120 recipes, El Farol: Traditional and Contemporary Spanish Tapas and Cuisine blends the rich and diverse cultural traditions of New Mexico with bold and interesting flavors. This unique collection presents Mediterranean and Spanish cooking influenced by a variety of lively Latin American dishes.< BR> The tapas menu is "ever-changing, bold, and energetic," according to the Dallas Morning News. The New York Times calls El Farol's food "bold and eclectic." The chef's Lobster-Chorizo Canneloni was voted "Best Appetizer" in the 2000 Taste of Santa Fe. < BR> James Campbell Caruso lives in Santa Fe, where he is the Executive Chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.< BR>

Delicioso! The Regional Cooking of Spain

Penelope Casas

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Another Great Book by Casas 5 out of 5 stars.
17 of 18 people found this review helpful.

I was first introduced to Penelope Casas' books several years back when a friend gave me "The Foods and Wine of Spain". I have been hooked since. Her recipes are always on target and delicious. A particular focus of this book is the regional differences in Spanish cuisine. From the Moorish influenced lamb and melon stew to the Catalan garlic chicken, Casas covers the cuisine deliciously. I use this book regularly and have followed its suggestions on restaurants and tapas bars when visiting Spain.

Worth every penny! 5 out of 5 stars.
12 of 12 people found this review helpful.

Penelope Casas is surely an authority on Spanish cusine. She has won numerous awards and The Spanish government has awarded her both the National Prize of Gastronomy and the Medal of Touristic Merit, naming her Dame of the Order of Civil Merit.

I own three of her books and have never come across any other Spanish cookbook that is as authentic and at the same time simple to follow as hers.

Delicioso is a collection of classic spanish recipes, but goes far beyond that. If you are interested in learning some of the history behind what the Spaniards eat depending on their region this is the perfect book for you. There are no glossy pictures here but the detailed explanations make up for that.

One thing that is missing here is a reference of where to find some of the ingredients utilized in Spanish cuisine. "Cesar" by Olivier Said and James Mellgren offers such a reference (the best one in my opinion is tienda.com) and I stongly advise using authentic ingredients and not the chorizo from your local grocery store. Trust me it is worth the expense!

Editorial Review:

Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes. of color photos.

Tapas

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Editorial Review:

Served in bars all over Spain, tapas are the ultimate in bar snacks. From a simple bowl of olives to a mouthwatering selections of seafood, there is something for everyone. Fish and Shellfish are an essential part of any tapas menu and include delicious morsels such as Gambas al Ajillo (garlic shrimp) and Tigre Taps (mussels in overcoats). No tapas selection is complete without traditional Meat and Poultry dishes, such as Cordero al Limon (lamb with lemon) and Chorizo al Vino (chorizo in red wine)--packed with flavour and too good to resist. Vegetables and Little Extras includes classics such as Tortilla Espanola (Spanish omelet) and everyone's favourite vegetarian dish. Patatas Bravas (potatoes in tomato sauce) *Bring a touch of Spain to your home with these authentic, delicious recipes--perfect for snacks, appetizers, and party food. *Includes essential accompaniments such as Almendras Saladas (salted almonds). *Perfect for any lover of Spanish food.

Juntos en la cocina

Carmen Aboy Valldejuli, Luis F. Valldejuli

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Excellent and necessary book for those to like good food! 5 out of 5 stars.
32 of 33 people found this review helpful.

This book contains completely new, faster and easier recipes to make without loosing any of our unique taste of Puerto-rican cooking. This book, together with the author's original book, "Cocina Criolla" belong together. Cocina Criolla has most of the basic recipes for the food eaten here in Puerto Rico, while this book"Juntos en la Cocina" has others which are easier and faster to make. The seasonings used in this book are the best we've seen and eaten and we recommend these books over other cookbooks (Puerto-rican) that we've used. We completely recommend this book to all those who love good and tasty food which is unique to our puerto-rican cooking; however we also recommend it together with the author's original book "Cocina Criolla". These two books are in our kitchen as well as in the kitchens of all our children and are considered to be like our Bible, with an Old and a New Testament. Highly recommended for all who love to prepare and eat good food.

Spain and the World Table

Martha Rose Shulman, Culinary Institute of America

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Editorial Review:

Over 600 culinary industry leaders participated in the CIA's 2006 "Worlds of Flavor" International Conference and Festival. By transforming the Worlds of Flavor festival into a cookbook, the Culinary Institute of America-one of the best culinary schools in the world-brings the conference's superb culinary talent right into the home kitchen. Spain and the World Table culls recipes from 25 of Spain's and the US's leading chefs, from Manolo de la Osa (proud owner of a Michelin star restaurant in Spain) to Norman van Aken (owner of Norman's in Miami and L.A.). Award-winning cookbook author Martha Rose Schulman joins the CIA in presenting 125 accessible recipes, from Manchego Cheese and Potato Croquettes with Quince Sauce to Escabeche of Halibut with "Salsa" of Marcona of Almonds, Raisins, and Serrano Ham. Visiting chefs' cooking techniques and regional notes appear in features throughout the book. An enthusiastic foreword by Chef JosŽ AndrŽs, one of Spain's exports to America, and Greg Drescher, Director of CIA Greystone, and an introduction describing Spain's culinary history and its modern influence on world cooking round out this must-have book.

Savoring Spain & Portugal: Recipes and Reflections on Iberian Cooking (Savoring ...)

Joyce Esersky Goldstein

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Customer Reviews:
Total reviews: 7 Average rating: 3.5 of 5

Excelente! 5 out of 5 stars.
6 of 7 people found this review helpful.

This cookbook contains by far the most wonderful recipes (and beautiful photos to match!) of Iberian cooking. I've prepared many of the recipes (not just one like a fellow reviewer) and have found the dishes to be absolutely delectable. I received rave reviews from friends and family. If you love this cuisine, this book is a wonderful investment!

Look elsewhere for better portuguese coverage 2 out of 5 stars.
3 of 6 people found this review helpful.

This book treats spanish and portuguese cuisine almost interchangeably when both really deserve more distinction from each other (the "iberian penninsula" is a rather broad umbrella for two countries that are quite different). I received this book for christmas and have since prepared several of the recipes for native-portuguese family members. The portugal inclusion feels like an after-thought on many occasions.

Overall points:

- every other page jumps to a different region in either Spain or Portugal and is labeled by that region. For people new to spanish/portuguese cooking this may not be very helpful. The recipes could be organized more clearly and logically.

- a book on portuguese cooking with no pasteis de nata? This is a PT staple up there with balinhos de bacalhau. Again, an afterthought.

- some of the portuguese history is off. The native PT family got a good laugh from reading it. I don't recall the things they said were wrong, but then again I'm not the editor for the book.

- on an up note, the piri piri sauce recipe to mimic the the one found at Bonjardein in Lisbon is actually pretty decent.

At the end of the day, look elsewhere for a book dedicated to portuguese cuisine if that's what you are interested in (I'm unable to recommend an alternative as I'm fortunate enough to get mine straight from family). This book seems to gloss over Portugal, but I'm not surprised as the author is from california.

Editorial Review:

Explore the foods of the Iberian table, from the paellas of Valencia to the salt cod fritters of Oporto to the tapers of Seville. Part cookbook, part travelogue, Savoring Spain & Portugal celebrates the regional character and respect for tradition that prevail in the kitchens of Spain & Portugal. Beautiful photos and illustrations contribute to this portrait of a region where good food enjoyed in a leisurely fashion is an everyday affair.

Clueless About Wine

Richard Kitowski, Jocelyn Klemm

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Editorial Review:

"My boss is having salmon, our client is a vegetarian, I'm ordering pork, and I'M expected to pick the wine! I'm confused! I'm stressed! And I'm CLUELESS ABOUT WINE!"

Does this sound like you? If you said yes, you need this book. Clueless About Wine is packed with practical information that will turn you into a confident wine consumer--in more ways than one! You'll learn how wine is made, where it's made, what it should taste like, which wine goes with which food, and much more. Clueless About Wine will also help you decide what wine to buy, how to entertain with wine, how to keep wine, and even how to give it away--if you want to, that is.

Clueless About Wine will take you step-by-step through all the essentials, using a system of icons so that you can quickly locate the information you're looking for. One symbol indicates food and wine matching suggestions, another will direct you to versatile wines that work with a variety of foods and cuisines, and a third symbol will lead you to advice, suggestions, or general tips about wine. You'll be the wine expert you never dreamed you'd be!