Tapas (Revised): The Little Dishes of Spain
by Penelope Casas
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Book Summary Information
Author: Penelope CasasEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-02-20
ISBN: 0307265528
Number of pages: 272
Publisher: Knopf
Book Reviews of Tapas (Revised): The Little Dishes of Spain
Book Review: The BEST Tapas book out there
Summary: 4 Stars
I have an older edition of this book so my review may not apply to the revised edition. However, I heartily recommend this book. Yes, some of the tapas are involved, but sometimes extra effort is worth it. If you are interested in getting meals on the table in 30 minutes, go to Trader Joe's frozen food section and buy one of their delicious pizzas. If, however, you want a taste of Spain and some darn good food, try this book.
There are some recipes for things most people might not eat (tripe), and things I don't eat (meat), but each section is ordered with the pure vegetarian dishes first, seafood dishes second, meat following. You don't really need to wade through the sheep's liver recipes if you don't want to.
The biggest advantage of this book over other tapas books I've seen is that she is realistic about the ingredients available to the American cook. Some other books rely on fresh anchovies, octopus tentacles, cheese from some small part of southern Spain, you get the drift. She uses ingredients I have (mostly) not had trouble finding, but the recipes still taste very Spanish.
Summary of Tapas (Revised): The Little Dishes of Spain
Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal book?with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory.Here are all the appetizer dishes that have long been a tradition in Spanish cuisine?mélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called tortillas that enclose a variety of tasty tidbits; banderillas, zesty combinations on skewers; and empanadas, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today?dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.
With Spanish cooking at the forefront of today?s cuisine, this ?exceptional book by the leading American authority on the foods of Spain? (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today.
Tapas are more than savory appetizers. "They represent a style of eating and way of life," says Penelope Casas, whose Tapas: the Little Dishes of Spain presents more than 300 recipes for the mouth-watering morsels. "So very Spanish, yet adaptable to America," she says, "they cross the line into what we think of as first course or main course dishes."
In chapters such as Tapas in Sauce; Marinades, Patés, Salads, and Other Cold Tapas; and Tapas with Bread or Pastry, Casas provides a definitive selection of the traditional Spanish bar food--dishes to pass out at a gathering, to serve on a buffet, or to make a party of. Readers wishing an introduction to this versatile food, and the culinary culture in which it thrives, will want this bestselling book.
The recipe array is vast. Sauce or ragout-like tapas include Shrimp and Mushrooms in Almond Sauce, Scallops with Cured Ham and Saffron, and Veal Meatballs in Spicy Chorizo Sauce. Endives Filled with Salmon and Shrimp Melon and Apple Salad are two examples of the many tantalizing cold tapas. Prawns Grilled with Garlic Mayonnaise, Lamb Brochettes, and the Three-Layer Omelet, a mixed-egg and vegetable tortilla, are hot-from-the-stove, show-stopping tapas. Including eight pages of color photos, a glossary of ingredients, menus, and a list of recommended Spanish tapas bars, the book is a complete tapas tour. Cooks at all skill levels will find dozens of these tasty little morsels to make and enjoy. --Arthur Boehm
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