Welcome to the world's most exciting foodscape, Spain, with its vibrant marriage of rustic traditions, Mediterranean palate, and endlessly inventive cooks. The New Spanish Table lavishes with sexy tapas —Crisp Potatoes with Spicy Tomato Sauce, Goat Cheese-Stuffed Pequillo Peppers. Heralds a gazpacho revolution—try the luscious, neon pink combination of cherry, tomato, and beet. Turns paella on its head with the dinner party favorite, Toasted Pasta "Paella" with Shrimp. From taberna owners and Michelin-starred chefs, farmers, fishermen, winemakers, and nuns who bake like a dream—in all, 300 glorious recipes, illustrated throughout in dazzling color. ¡Estupendo!
This is no ordinary Spanish cookbook: it is a celebration of Spain's growing reputation as the centre of innovative cuisine in Europe. The three chapters are based on the way the Spanish like to eat. Tasca is a chapter of small plates of food to be enjoyed over a drink. Cocina is the heart of the book with its collection of main meals that celebrate home-style cooking, with a stylish twist. Postres impresses with its collection of daring desserts.
How Mediterranean Plants and Foods Changed America
Author: William W. Dunmire
Publisher: University of Texas Press
Category: Social Science
When the Spanish began colonizing the Americas in the late fifteenth and sixteenth centuries, they brought with them the plants and foods of their homeland—wheat, melons, grapes, vegetables, and every kind of Mediterranean fruit. Missionaries and colonists introduced these plants to the native peoples of Mexico and the American Southwest, where they became staple crops alongside the corn, beans, and squash that had traditionally sustained the original Americans. This intermingling of Old and New World plants and foods was one of the most significant fusions in the history of international cuisine and gave rise to many of the foods that we so enjoy today. Gardens of New Spain tells the fascinating story of the diffusion of plants, gardens, agriculture, and cuisine from late medieval Spain to the colonial frontier of Hispanic America. Beginning in the Old World, William Dunmire describes how Spain came to adopt plants and their foods from the Fertile Crescent, Asia, and Africa. Crossing the Atlantic, he first examines the agricultural scene of Pre-Columbian Mexico and the Southwest. Then he traces the spread of plants and foods introduced from the Mediterranean to Spain's settlements in Mexico, New Mexico, Arizona, Texas, and California. In lively prose, Dunmire tells stories of the settlers, missionaries, and natives who blended their growing and eating practices into regional plantways and cuisines that live on today in every corner of America.
The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit. Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include: • Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs • Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster • Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples • Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home. This is a breakthrough cookbook from an extraordinary chef.
Bertha Haffner-Ginger's 1914 ""California Mexican-Spanish Cookbook"" is a delightful collection of Mexican recipes. As she notes in her Introduction, ""Spanish dishes as they are known in California are really Mexican Indian dishes. Bread made of corn, sauces of chile peppers, jerked beef, tortillas, enchiladas, etc., are unknown in Spain as native foods; though the majority of Spanish people in California are as devoted to peppery dishes as the Mexicans themselves, and as the Mexicans speak Spanish, the foods are commonly called Spanish dishes."" The dishes represented are Mexican dishes as they have come to be known across America and they will be a welcome addition to any kitchen. The volume contains the first known, English-language recipe for tacos.
An authoritative celebration of authentic Spanish cuisine by the late award-winning author of Tapas and Paella! provides a wide variety of recipe options including several for vegetarian lifestyles. 18,000 first printing.
A New Style of Paella. Get your copy of the best and most unique Paella recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on the Paella. The New Paella Cookbook is a complete set of simple but very unique Paella recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the Paella Recipes You Will Learn: Paella Cubano Seattle Vegetarian Paella Paella Brasileiro How to Make a Paella Paella Manila 10-Minute Paella Paella Carnival Short Grain Paella Sunday Paella Hot Zucchini Paella Paella Pilaf My First Paella No Rice Paella Paella Dump Dinner Alternative European Paella Easy Orzo Paella Valencian Paella Paella Beja Country Style Paella Vegetarian Paella Paella South American Traditional Long Grain Paella Pasco County Paella Paella to Share Los Angeles Taco Paella Much, much more! Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Related Searches: Paella cookbook, Paella recipes, Paella book, Paella, spanish cookbook, spanish recipes, one pot dinners
Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.
This glorious cookbook explores great Spanish dishes that are 'Tapas' and the cultural significance of how these delicious snacks are a daily pleasure for those who are lucky enough to live in Spain (or near to a Tapas Bar). Explore in this book the history of Tapas before sampling - Traditional Fish, Meat & Chicken and Vegetarian Dishes fit for a King. Spanish dishes were meant to be shared
A gastronomic tour of seven culinary regions of Spain features more than four hundred delicious recipes, including cocido from the central plains, mojos from the Canary Islands, and many other regional and traditional specialties. Tour.
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.
We all enjoy some good Spanish cooking, but few people realize how much of traditional Spanish ingredients are actually from other countries. Tomatoes are probably the primary ingredient in Spanish cooking. Many of the recipes in this Spanish Cookbook call for ripe, luscious tomatoes. Tomatoes were brought to Spain from the New World by the Spanish Conquistadors. These same seamen also introduced saffron and paprika to Spain. Beans, used in many Spanish dishes, are from the Castilian region. Chorizo, the national Spanish sausage, finds its way into many dishes, including those in this Spanish cookbook. These traditional Spanish ingredients go perfectly with the adopted ingredients from around the world.Spanish cooking is probably best known for its mouthwatering paella and its wonderful tapas. Take your pick of recipes from this Spanish Recipe Book and have your family shouting, "Ole!"
Spanish Recipes from the Classic New York Restaurant
Author: Andy Nusser
Publisher: Clarkson Potter
Beloved recipes and flavors of the Spanish coast from the celebrated and pioneering restaurant The highly anticipated debut cookbook from Casa Mono features the best of the authentic tapas culture the celebrated restaurant is known for. You'll find recipes for both classic Spanish dishes and riffs on the traditional fare that are uncomplicated and humble, yet exceedingly satisfying and true to the spirit of Costa Brava, the northeastern coast of Spain that is the restaurant's inspiration. Full of bold flavors that evoke the land and sea, honest ingredients treated with passion and creativity, and simple yet essential techniques, The Casa Mono Cookbook transports you to a seat at the convivial bar of Casa Mono and then across the Atlantic to Barcelona itself. Since Casa Mono first opened in 2003, chefs Andy Nusser and Anthony Sasso have shown New Yorkers that Spanish food is much more than paella and sangria. Casa Mono became a groundbreaking restaurant whose influences on the dining scene in New York and beyond are still felt today. As both an iconic destination and beloved neighborhood stalwart, their rich and varied Spanish cooking has continued to garner accolades and consistently earn rave reviews in the 15 years since opening.
The eating style proven to reduce the risk of heart attack and stroke. Cooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it “a grand tour through the region.” Now Nancy Harmon Jenkins’s revolutionary approach to healthy eating is available for the first time as an eBook. Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about. Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round. Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.