Tapas: A Taste of Spain in America: A Cookbook

Tapas: A Taste of Spain in America: A Cookbook

by Jose Andres, Richard Wolffe

NOOK Book(eBook)

$18.99
View All Available Formats & Editions

Available on Compatible NOOK Devices and the free NOOK Apps.
WANT A NOOK?  Explore Now

Overview

A classic Spanish cookbook from José Andrés, a humanitarian, James Beard Award winner, New York Times bestselling author, and one of TIME's 100 Most Influential People.

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. Named Bon Appétit's Chef of the Year, José is a 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.

Product Details

ISBN-13: 9780770434236
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 07/24/2012
Sold by: Random House
Format: NOOK Book
Pages: 256
Sales rank: 497,649
File size: 37 MB
Note: This product may take a few minutes to download.

About the Author

José Andrés grew up in the Asturias region of northern Spain and was a protégé of Ferran Adria of the renowned El Bulli restaurant near Barcelona. In 2003, José was named Best Chef in the Mid-Atlantic by the James Beard Foundation and in 2004 was named Chef of the Year by Bon Appétit. José and his ThinkFoodGroup run seven destination restaurants in and around Washington, D.C., including the Spanish tapas bar Jaleo and the highly acclaimed minibar by José Andrés. His second cookbook, Made in Spain, was published in 2008. He lives in Washington, D.C., with his wife and three daughters.

Richard Wolffe is Senior White House Correspondent for Newsweek magazine. In his spare time, he eats José's food and cowrites his food magazine stories. He lives close to José in Washington, D.C., with his wife, Paula, and their three children. His first book was The Victim's Fortune (HarperCollins, 2002); this is his first cookbook.

Read an Excerpt

Tapas


By Jose Andres with Richard Wolffe

Random House

Jose Andres with Richard Wolffe
All right reserved.

ISBN: 1400053595


Chapter One

This tapa is based on a fairly modern Basque-country dish, which has become very much a part of the mainstream. Basque people love their crabs, and txangurro has grown into something of a national dish in the region. For me, the most frustrating part of preparing this dish is that I rarely finish making it. Why? Because I love to eat the meat as I'm cleaning the crabs.

For the crabs:

• 2 tablespoons sea salt
• 8 fresh blue crabs (see tips), preferably female (about 2 1/2 [2.5] pounds total, to yield 1/3 [one-third] pound of meat)

For the filling:

• 6 ripe tomatoes
• 2 tablespoons Spanish extra-virgin olive oil
• 1 garlic clove, peeled and finely chopped
• 1/2 [.5] Spanish onion, peeled and finely chopped
• 1/2 [.5] leek, white part only, well washed and finely chopped
• 1 guindilla chili pepper (or your favorite dried chili pepper)
• 2 tablespoons Spanish brandy
• 1/4 [one-fourth] cup Txacoli (a Basque white wine) or other fresh, young white wine
• 6 fresh tarragon leaves
• Salt to taste

Cook the crabs: Bring 3 quarts of water to a boil in a large pot and add the sea salt. When the water is boiling, drop in the crabs and cook for 8 minutes. Drain, and allow the crabs to cool. Then remove the claws and legs, taking care to keep the upper shell intact. Working over a bowl to collect the juices, remove the meat from the claws, legs, and body. Reserve the juices and the crabmeat. Carefully clean and set aside 4 of the empty shells.

Prepare the filling: Cut each tomato in half lengthwise. Place a grater over a bowl and grate the open side of the tomatoes into the bowl. Discard the skin. Strain the grated flesh through a sieve to produce 2 cups of tomato puree. Set it aside.

Heat the olive oil in a medium pan over a medium flame. When the oil is hot, add the garlic and cook until it begins to brown a little, about 30 seconds. Add the onions and cook for 2 minutes. Add the leeks and the guindilla, reduce the heat to low, and cook until the onions are soft and translucent, about 15 minutes.
Add the brandy and the wine, and cook until reduced by half, about 1 minute. Add the tomato puree and cook until it thickens and begins to darken in color, about 5 minutes.

Remove the pan from the heat and add the crabmeat. Add the crab juices and the tarragon. Stir to combine, and add salt to taste.

To serve, place an empty crab shell on each plate. Fill the shells with the crabmeat mixture. Serve with a teaspoon on the side.

José's tips

If your time is limited you can buy crabs already cleaned and boiled. Just make sure that they have not been seasoned and are very fresh. If you can't find Maryland blue crabs, you can always substitute Dungeness crabs from the West Coast.


Excerpted from Tapas by Jose Andres with Richard Wolffe Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews

Tapas: A Taste of Spain in America 4.7 out of 5 based on 0 ratings. 3 reviews.
droogalix More than 1 year ago
While I'm still not used to using a quart of oil to cook an omelet, the recipes are easy to follow, and taste delicious.
Anonymous More than 1 year ago
Spanish food is not "crap". Yeah, i know what you're thinking. "You're from spanish descent so you obviously love the food". That is not true. My mother is not from spanish descent but she still likes that type of food. I support this book because this gives people food choices that can satisfy them. This then gives people a wider range of food choices. So if you want to try new foods get this cookbook, make the food, and enjoy.
SaFoodie More than 1 year ago
In this book, as with his TV show, Chef Andres helps us to see the flavors of Spain that he is so deeply passionate about. I was fortunate enough to have spent some of my childhood years growing up in Spain and this cookbook has brought on a flood of culinary memories. From the cleanliness of the recipes, the narratives on ingredients and the vibrant capture of the food in the photographs – this is one cookbook that is definatly cooking with all burners. The” tips” alone make this a worthwhile addition to anyone’s cookbook collection and I really enjoyed his simple homage to “Ferran Adria”.