Spanish Books - Page 6

Los fogones de José Andrés: Las recetas del chef que triunfa en España y Estados Unidos

José Andrés

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

Cocina 5 out of 5 stars.
2 of 2 people found this review helpful.

I watch José Andrés on TV, on TVE, the TV from Spain that we get here on cable. Each time I wish I was one of his friends invited to eat. The book is like the TV show: "fantastic·

Editorial Review:

Las tapas, base fundamental de la cocina de José Andrés, son una de las principales aportaciones españolas a los tesoros culinarios del mundo: platos de ingredientes mediterráneos sencillos, como su preparación, hábilmente combinados para proporcionar estallidos de sabor puros y limpios. Esta obra, organizada por alimentos como base de cada una los capítulos (tomates, patatas, setas, legumbres, pimientos, verduras, arroz, huevos, pescado, mariscos, pollo, cerdo y otras carnes) es el primer gran libro que celebra una cocina de renombre mundial, creada por el nuevo cocinero de Televisión Española, discípulo aventajado de Ferran Adrià, galardonado con varios premios, propietario de seis restaurantes en Washington y portavoz oficioso de la cocina española en Estados Unidos.

The Basque Kitchen: Tempting Food from the Pyrenees

Gerald Hirigoyen, Cameron Hirigoyen

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Total reviews: 15 Average rating: 3.5 of 5

Editorial Review:

"To know how to eat is to know enough."

-- Old Basque Saying

Nestled among the Pyrenees, on both sides of the French-Spanish border, the Basque country is renowned as much for its fine culinary traditions as for its rugged terrain and the independent spirit of its people. Basque cooks are widely considered among the best in Europe, combining their love of fresh, simple ingredients with time-honored techniques. The joy of cooking and eating are central to Basque culture. In San Sebastián and throughout the region, men belong to cooking clubs, dedicated to the preservation of their outstanding cultural and culinary heritage. Outside the cooking societies, simple family meals turn into feasts of mammoth proportions, and everywhere conversation invariably turns to good food and the pursuit of it.

The Basque Kitchen, lusciously illustrated with photographs of the Basque region as well as its famous dishes, is the first major cookbook to explore Basque cooking on both sides of the border. Basque native Gerald Hirigoyen, named one of America s best chefs by Food & Wine magazine, celebrates the food and memories of his beloved homeland. He shares recipes for his favorite Basque specialties, from traditional renditions of Salt Cod "al Pil-Pil" and Pipérade to sumptuous soups, salads, meat, poultry, game, and of course, more seafood, all built on a bounty of fresh ingredients and carefully presented for the home cook. Hirigoyen's splendid interpretations have made his two San Francisco restaurants, Fringale and Pastis, critical favorites.

Barcelona Served: Contemporary Catalan Cuisines

Montse Palacin

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Editorial Review:

Barcelona Served is an illustrated guide to contemporary Catalan cuisine, including its major figures and restaurants from Barcelona and throughout Catalonia. This beautifully illustrated book presents 14 of its major figures (Ferran Adrà, Sergi Arola, Carme Ruscaddella...) and 98 of its restaurants. The book features established and up-and-coming creative chefs, and a series of recipes that bear witness to their talent and reputation. In addition there is a selection of specialty shops, markets and fairs where local produce can be purchased, as well as cooking schools where professional methods are taught. This publication also includes a guide to restaurants serving both fresh, seasonal and Mediterranean cuisine.

Casa Moro

Samantha Clark

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Casa Moro - Sam and Sam Clarke 5 out of 5 stars.
6 of 23 people found this review helpful.

A must have book for anyone with an understanding of good ingredients. The recipes are fantastic! Love it!!

casa moro: beyond claudia roden 4 out of 5 stars.
2 of 2 people found this review helpful.

For those who are familiar with the books of claudia roden and penelope casas on middle eastern food and spanish food, this book has definitely a few new things to offer. The recipees are basic, with few ingredients, emphasis on good taste and relatively simple to prepare. Do not expect elaborate "Michelin restaurant" style type dishes. The authors like spiced (not hot)food, so if you like that too, then stock up on your cumin, coriander and paprika, and start pickling your own lemons.
The book starts with a curious chapter on dishes prepared with wild ingredients (herbs) from the area in spain where the authors live (Andalucia). The four seasons are each presented with 2-3 dishes. While it is apparently meant to set the scene, I found this chapter a bit out of place and too much "Jamie Oliver" with pictures of happy family and tales of friendly neighbours; the dishes are sometimes less easy to prepare with the ingredients listed. What follows is a short chapter on bread which i did not find particularly intersting. Despite the encouriging remarks of the authors, (it only takes 10 minutes!) making bread by hand the classic way takes time, is messy, and the results is always a bit disappointing.
The next chapters on soups and on mezze and starters however is very good with many good recipees. Other chapters are on slads, fish, meat and vegetables (!). The meat chapter has 6 nice lamb, 2 pork, 2 beef and 4 chicken recipees. They are rather classic (roast lamb, sirloin steak) but again of good taste. However, you will find a much wider selection in both Roden or Casas. The authors admit that they only recently started to get interested in desserts, and the book therefore is relatively short on this item, with a few good cakes, ice and fruit desserts. In conclusion: its not a real restaurant book with complete menu suggestions, and it has frequent accounts of personal life and travels (it is a bit romantic, organic and jamie oliver style), but the few recipies i have tried so far where easy to prepare and tasted very much oke: 4 stars..
One last remark to the publisher: the list of suppliers and reference to particular brands of flower is usefull for UK readers but of no use to readers outside the UK. Would it be a better idea to include websites of suppliers in europe and USA where foodstuff can be ordered?

The Food of Northern Spain: Recipes from the Gastronomic Heartland of Spain

Jenny Chandler

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Mouthwateringly entertaining 5 out of 5 stars.
6 of 9 people found this review helpful.

Jenny Chandler's style is truly unique. She combines the most enticing dishes and mouthwatering photography with a fabulously dry wit. Indulge your senses!

Major Addition to Spanish Culinary Writing. Buy It. 5 out of 5 stars.
3 of 3 people found this review helpful.

`The Food of Northern Spain' by culinary writer, Jenny Chandler contributes much to achieving parity between writings on regional cuisines in Spain and Italy. This is such a popular genre nowadays, there have been a few less than luminary titles recently, but this one is a real winner.

It will take a close look at the map of Spain to understand the region of which Senorita Chandler is writing. It is easy to think of it as only the northern Atlantic coast of Spain, west of the Pyrenees, but she is really taking the entire line, virtually all along the same meridian of latitude, from northwestern, Celtic Galacia to the very urban and modern Catalonia on the Mediterranean coast, including the landlocked Navarre and parts of Aragon.

The appropriateness of this choice is clear once one has read important recent books on both the Basque and Catalan cuisines, both of which tout their subject as Spain's culinary center. Senorita Chandler makes the excellent case that this entire region, distinguished primarily by deep valleys in mountainous terrain and rough seacoasts, taken together, is the culinary heart of Spain.

While this does not appear on the surface to be a very scholarly study, a la Coleman Andrews or Paula Wolfert, of this cuisine it is really much more studied and revealing of the soul of its subject than other recent oversized travelogues of Spanish cuisine.

The author begins with a chapter of Background on each of the regions comprising her chosen territory. While giving us not much more than two pages per province, she manages to evoke the spirit and resources of the region as brightly and as passionately as a much longer discourse.

Next, is an excellent chapter on the Storecupboard and Cellar on the principle ingredients of the regions. I am taken by the fact that she begins not with olives and olive oil, but with peppers. It is crystal clear from every book I've read on Spanish cuisine that the great variety of peppers arriving from the New World are as much an influence on the food of northern Spain as the tomato is for the cuisine of southern Italy. A bit of reflection tells me that peppers as a class are a far richer addition than tomatoes, as the range of colors, sizes, and flavors of peppers is far greater than the similar range for tomatoes. There is just so much variety you can squeeze out of a plum tomato, even if it was grown in the shadow of Vesuvius. This little essay on peppers also reveals something about Spain that I have known for years about far-flung former Spanish colonies such as the Philippines, but which never came to the fore in other books. This is the fact that to Spaniards, canned produce is just as good as fresh, it's just different, not inferior. This will become obvious to you the next time you pass the 30-foot long Goya section of your supermarket. The Goya brand is Spanish, not Mexican, as I was want to jump to before actually looking at a can of Goya beans and a bottle of highly regarded Goya olive oil.

Next in importance, especially for the northern marches, is cheese. I was delighted to discover here that the famous Spanish Cabrales cheese is actually a mix of milk from cows, sheep, AND goats. The catalogue of cheeses is not as large or renowned as the great Italian or French cheese kingdoms, but it is pretty important and sizable. This section is rounded out with essays on Olives and olive oil, Pork, Pulses (legumes, beans), salt cod, Crustaceans, Mollusks, Cephalopods and Wild Mushrooms.

In the land of tapas and pinchos (very characteristic of the north), you would expect the next section on matching Spanish food and wine. This is not as exhaustive as Penelope Casas' coverage in `The Food and Wine of Spain', but it is illuminating and very easy to read.

The recipes are organized as one would a traditional cookbook, by type of dish or course. These are:

Light Bites and Tapas, featuring pinchos of olives, anchovies, foie gras, chorizo, and croquettes. The obvious centerpiece is the recipe for tortilla espanola. The description is lovingly given, but may be just a bit less detailed than Senora Casas' recipe in her book `Tapas'. Senorita Chandler also doesn't give us the scoop on how it is served (usually in wedges in the South and cut into cubes and stuck on skewers in the North). I am especially happy to see her recipes for empanadas, with both tuna and pork fillings.

Soups and Starters, featuring a gazpacho with asparagus and a gazpacho with beetroot, a blended mushroom soup, a squid soup, tuna tartar, grilled scallops, and Escabeche.

Salads and Vegetable Dishes, featuring a tuna mixed salad, a spinach and ham salad, and vegetable stews reminiscent of Ratatouille.

Rice and Pulses, featuring two of the most famous Spanish dishes, Cocido and Paella. Interestingly, Ms. Chandler agrees with most others that it is Cocido and not Paella that is the apple of most Spaniard's culinary soul.

Fish and Shellfish, with lots of salmon and salt cod dishes. Hake is very popular here, and Sea Bass is as common here as on the Chilean coast.

Poultry, Meat, and Game, featuring some really surprising combinations such as chicken and prawns and partridge with chocolate. And, some of the steak recipes are gorgeous.

Sauces and Seasonings, with Allioli (with no egg!) et al.

Desserts, with fritters, flans, and coulis.

This book succeeds in its task of really making you interested in the cuisine of the author's chosen regions. While the author doesn't push scholarship, there is both learning and passion aplenty here, all appropriate to its subject.

An excellent foodie read AND cookbook.

Editorial Review:

This sumptuous cookbook amply demonstrates why Spanish food is the new inspiration of the culinary world.

New Tapas: Culinary Travels With Spains Top Chefs

Fiona Dunlop

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Customer Reviews:
Total reviews: 3 Average rating: 4.0 of 5

Great blend of traditional and modern 4 out of 5 stars.
16 of 17 people found this review helpful.

I searched high and low for the perfect Tapas book for my wife. She loves this one. Beautiful pictures, great recipes and not too many really-hard-to-find ingredients. Give this one a try.

I only gave it four stars instead of five because not every recipe in the book has a corresponding photo. Sometimes you have to use your imagination.

Editorial Review:

Spain's most popular culinary tradition -- tapas -- is enjoying a renaissance. In New Tapas, travel writer Fiona Dunlop visits Spain's most creative young chefs in a tour of the distinct regions of the country, presenting simple dishes that represent the most tempting new food being served in Spain's top tapas bars and restaurants. Some of the dishes fuse traditional Spanish cuisine with international influences, while others are earthy, fresh and indisputably Spanish. All are easy to make -- the simplicity of ingredients and preparation belies their exquisite flavors. Recipes are arranged by region imparting a cultural understanding of this magnificent, passionate country and its favorite little dishes. 150 color photographs are included.

The Book of Spanish Cooking

Hilaire Walden

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Spanish Cooking 5 out of 5 stars.
10 of 13 people found this review helpful.

This book has easy to follow directions, pictures which show the process step by step, and contains ingredients readily available in the United States.

Lots of tasty recipes to enjoy! 4 out of 5 stars.
3 of 3 people found this review helpful.

Great collection of tasty recipes with photos for every recipe! The introduction explains spanish food customs & ingredients. Lots of vegetarian recipes like "Rice with Chickpeas," "Fideua," "Bell Pepper & Onion Tart," "Potatoes with garlic sauce," "White soup with grapes" and "Gazpacho."

Of course there are still lots of meat recipes such as "Quail with Grapes," "Duck with Pears," "Lamb Chilindron," "Shrimp stuffed Eggs," "Empanada" and more. It's worth adding to your cookbook collection!

Great introduction to Spanish cooking. 4 out of 5 stars.
2 of 2 people found this review helpful.

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Spanish Cooking, starts with a brief introduction into the basics of the Spanish cuisine, and then presents recipe suggestions for all major courses, from tapas and soups to sweets, sauces, sides and drinks. Special chapters are dedicated to egg dishes, fish, poultry and game, (red) meat, rice, legumes and vegetables. Classics such as churros, empanada, gazpacho, pisto manchego, paella and sangria appear next to variations on classic recipes (tortilla with red pepper, artichoke and ham tortilla, orange flan, tuna croquettes) and unique dishes such as chicken with sherry or with walnut sauce, mullet with anchovy sauce, pork in cider and orange, and quail with grapes.

From apple cake to zarzuela, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Spanish cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on North African, Mediterranean, Greek and French provincial cooking, antipasti, pasta, light pasta sauces, and pizzas and Italian breads.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

Editorial Review:

Indulge Spanish dishes made from ingredients with centuries-old traditions. "The Book of Spanish Cooking" brings the reader an enticing selection of delicious appetizers, plus main courses, vegetables and desserts, in a varied collection of more than 100 recipes.

Classic Spanish Cooking With Chef Ef

Efrain Martinez

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Classic Spanish Cooking With Chef Ef 5 out of 5 stars.
0 of 1 people found this review helpful.

Simplicity with outstanding taste . A positive way to impress guests . Can't fail . If you like mediterrean foods you need this to complement your refrences . Enjoy .

What a book! 5 out of 5 stars.
0 of 1 people found this review helpful.

I have yet to find a better Spanish cook book!

Cooking the Spanish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Rebecca Christian

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Studying Spain with my 3 and 5 year old boys 5 out of 5 stars.
1 of 1 people found this review helpful.

This is a kids book- it only has about 16 recipes in it, but we tried 8 of them and they were all hits with the boys. Nice background information about Spain.

Editorial Review:

Introduces the history, land, and food of Spain and includes recipes for such dishes as paella, arroz con pollo, gazpacho, and flan.

Spanish Country Kitchen: Traditional Recipes For The Home Cook

Linda Tubby

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Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

From tapas and paella to tortilla and churros with hot chocolate, Spain is the source of some of the world's greatest dishes. Now you can cook them at home with Linda Tubby's "Spanish Country Kitchen. Chapters include Tapas, Appetizers, and salads for dishes such as Spinach Tortilla with Salt Cod and Potatoes and Garlic Shrimps. Try authentic Spanish Soups such as the famous Gazpacho. Spain has a wonderful way with Vegetables: try La Calcotada (grilled scallions with two salsas) or White Beans with Paprika, Saffron, and clams. Recipes for Rice, Pasta, and Pastry include Paella, here done in several forms, plus Chicken Empanada, and Coca or Spanish Pizza. Experiment with fish and shellfish recipes such as Zarzuela de Mariscos(fishermen's stew), Stuffed Calamares and Poor Man's Lobster. Meat and Poultry dishes include Duck with Olives, Fabada(pork and beans), and Rib Eye Steak with Olive and Tomato Salsa. Finally, Spanish Sweet Things will make your mouth water. -Will delight aficionados as well as newcomers to Spanish cuisine. -An excellent section on Mail Order, Specialist Suppliers, and Websites will help you track down the best products available. -Illustrated by leading photographer Martin Brigdale