Tapas

The award-winning food writer offers “a series of traditional and experimental dishes fit for a feast . . . will steer any tapas novice in the right direction” (Food & Wine).   Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalizingly delicious, and easy to prepare, they are perfect for all kinds of occasions.   The recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts designed to delight the senses. Among the recipes are salted almonds, bread with olive oil and garlic, salt cod, asparagus with two sauces, chicory and blue cheese, mushrooms with garlic and rosemary, eggplant puree, broad beans with ham, tortilla, pickled sardines, spiced mackerel, lamb ribs with paprika, beef in red wine, potted game, croquettes, empanadas and many, many more. In addition there is plenty of helpful advice including a selection of menus that show how to combine tapas to provide meals for every occasion—such as spring, summer, autumn, and winter parties, children’s tapas party, vegetarian tapas party and a no-cook tapas menu. The wealth of background information and the superb collection of recipes vividly evoke the spirit of a country where food is the essence of the community.  

The award-winning food writer offers “a series of traditional and experimental dishes fit for a feast . . . will steer any tapas novice in the right direction” (Food & Wine).   Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalizingly delicious, and easy to prepare, they are perfect for all kinds of occasions.   The recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts designed to delight the senses. Among the recipes are salted almonds, bread with olive oil and garlic, salt cod, asparagus with two sauces, chicory and blue cheese, mushrooms with garlic and rosemary, eggplant puree, broad beans with ham, tortilla, pickled sardines, spiced mackerel, lamb ribs with paprika, beef in red wine, potted game, croquettes, empanadas and many, many more. In addition there is plenty of helpful advice including a selection of menus that show how to combine tapas to provide meals for every occasion—such as spring, summer, autumn, and winter parties, children’s tapas party, vegetarian tapas party and a no-cook tapas menu. The wealth of background information and the superb collection of recipes vividly evoke the spirit of a country where food is the essence of the community.