Download PDF Made in Spain: Spanish Dishes for the American Kitchen

Download PDF Made in Spain: Spanish Dishes for the American Kitchen

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Made in Spain: Spanish Dishes for the American Kitchen

Download PDF Made in Spain: Spanish Dishes for the American Kitchen

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From Publishers Weekly

Andrés (Tapas), chef-owner of seven D.C.-area restaurants and host of PBS's Made in Spain, brings everyday Spanish cooking to the American table. A native of Spain and protégé of elBulli's Ferran Adrià, Andrés offers an insider's perspective of his home country's cuisine and the varied approaches the different regions take to food. Dividing the book by food type and region, Andrés provides a culinary guide to regional specialties: Andalucia and salads, Madrid and soups, and Cataluña and pork, among others. Recipes require no special cooking techniques or equipment and stress the importance of quality ingredients, most of which are easy to find. Mouthwatering highlights include lobster and mushroom paella, Catalan pork with sausage and mushrooms, and chicken with peppers, tomatoes, onions and Spanish ham. One hundred lavish full-color photos make even the simplest of dishes (such as roasted vegetables, Mallorca style, and Manchego with tomato, thyme and walnuts) tantalizing. This collection will appeal both to cooks new to Spanish cooking and those familiar with it, and all will learn something from Andrés, who shows us why Spain is taking its rightful place at the top of the culinary ladder. (Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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From Booklist

This celebration of contemporary Spanish cooking brims with Andrés’ enthusiasm and his passion for the food of his native country. Recipes fall into categories by geography and by type of ingredients. Introductions to each section lay out a region’s history and its place in Spain’s culinary landscape. Andrés’ recipes are generally accessible, but they often call for ingredients not readily found in areas of America without good international markets. Nevertheless, these recipes are models of simplicity. Andrés offers substitutes where possible so that unique ingredients don’t always present insurmountable problems for the home cook. Seafood abounds, and even pork-based dishes call for the addition of squid or Norwegian lobsters. Spain’s wonderful and varied cheeses appear just about everywhere. So refined is the chef’s palate that whenever a recipe calls for water, Andrés insists on bottled or filtered water to ensure that flavors stay unsullied. --Mark Knoblauch

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Product details

Hardcover: 256 pages

Publisher: Clarkson Potter; First Edition edition (November 4, 2008)

Language: English

ISBN-10: 9780307382634

ISBN-13: 978-0307382634

ASIN: 030738263X

Product Dimensions:

7.8 x 0.9 x 10.3 inches

Shipping Weight: 2.3 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

44 customer reviews

Amazon Best Sellers Rank:

#69,093 in Books (See Top 100 in Books)

I haven't tried the recipes yet, but they look great. But, this man has done a lot for Puerto Rico in the post-hurricane crisis. So, I bought the book as a way to say thank you.

I love a cookbook that combines being a travelogue with some great recipes. This book is a beautiful introduction to Jose Andres, Spain, and Spanish food.

I have the kindle version; short recipes uncomplicated and just waiting to jump off the pages! Can’t wait to create.

Excellent book by one of the best chefs in the world and an even better human being. It has great recipes easy to follow. You don’t always can get the same ingredients here in USA, but for the most part you can make a very close dish

Love it, great book, easy to understand. best recipes from Spain, just like being there.

Interesting, geographical look at the country, its culinary arts by region. Helpful to me as I'm going there in September.

My wife loved your book, she is an avid cook & baker. Again thank you for all your help during are moment of need during Hurricane Maria last year. May God Bless... 73

I've been to several of Jose Andres' restaurants and i loved them, and i love spanish food, so was looking forward to trying these recipes. The recipes themselves look delicious in the book - but I've found them hard to replicate (myself, without any special cooking training). Some of the recipes had ingredients that I had trouble finding so I had to substitute. I wish that it was a little more accessible, or perhaps made suggestions on substitutes for the more exotic ingredients

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Made in Spain: Spanish Dishes for the American Kitchen PDF

Made in Spain: Spanish Dishes for the American Kitchen PDF

Made in Spain: Spanish Dishes for the American Kitchen PDF

Made in Spain: Spanish Dishes for the American Kitchen PDF