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Espana: Exploring the Flavors of Spain (Anglais) Relié – 15 juin 2012

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Descriptions du produit

Présentation de l'éditeur

Including the chef s guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheese and meat products, and special spices.

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11 internautes sur 11 ont trouvé ce commentaire utile 
Stunning Images, Tantalizing Recipes and Pithy Writing 26 avril 2012
Par H. Roth - Publié sur Amazon.com
Format: Relié
At times a cookbook is more than just a cookbook. It might be inspiring, enlightening, or a special kind of coffee table book. On a rare occasion an individual book draws qualities from a variety of genres. "Espana: Exploring the Flavors of Spain" blends each aspect into a satisfying presentation.

When the book first arrived, I was singularly unimpressed. It was a large format, truly weighty and seemed more fitting to look at than earn a real place on my crowded kitchen shelves. I've owned more than 400 cookbooks in the past--today I'm looking for real cooking value when it comes to shelf space. Two bibliophiles occupy our home, so competition for library space is fierce on all levels.

However, in this hobby of dedication, there is one important rule: if you request the book, one is obligated to review it. In my case, that means making at least three recipes. Such is my commitment to myself, readers, authors and publishers. I hate reviewers who don't actually make anything but yak on and on about a collection being good or bad.

My opinion changed after forcing myself to select some recipes and start cooking. This started with the fact that when I propped the substantial collection on my recipe stand it stood easily. I didn't need any clips, weights or other jerry-rigged shenanigans to keep it open. The stand and protective Plexiglas cover sufficed.

Working in the kitchen also opened my eyes to beauty of the recipes. Many of them require a brief ingredient list. Yes, you may have to do some hunting to find the specific type of cheese called for or stretch your budget for some good saffron to get the best results. You will not, on the other hand, find the recipes difficult to follow or complete. The techniques called for most home cooks can handle.

Then came the results. Tasty, impressive, clean, and unexpected. One recipe for marinated Manchego stuns in its simplicity. Easy to prepare, interesting to look at and an enjoyable twist on a cheese course to eat. The recipe lets anyone have a cheese course--accessible, rustic and sophisticated in one lovely dish. The tasters all agreed: it's exactly the kind of recipe that melts my heart and charms my intellect.

A variety of salads also pleased on varied levels. The star of the tested recipes however, came from the "Huh, never thought of those flavors together" category. Every cookbook gets a bloodhound treatment for these precious combinations. You rarely need extraordinarily fancy ingredients to get amazing results in your home kitchen. The real key is quality, appropriate preparation, and new dance partners to open your tastes to unexpected pleasures.

"Baked Spinach with Goat Cheese and Raisin Compota" completely fills these needs. Reading the recipe hit that unexpected combination button. The list of ingredients seemed to be one of those that could be great, below average, or just silly. My over-developed sense of curiosity and adventure can't resist such recipes. I ended up tasting Haggis, 100 year old eggs, chicken feet at dim sum, and many other oddities for the same reason. (The eggs basically tasted like dirt, by the way. Better than starving, but not a delicacy that won my vote.)

In the case of this recipe, a three-on-base home run flew into the stands. I made my version all in one stone-ware dish. Besides not having that many small terra cotta dishes, with a line-up of 10 dishes for a testing lunch, I opted to save space and time. The first reaction of all the testers was how pretty the dish appeared in the bake ware. The contrast between green spinach, creamy white cheese and sunny little sultanas ensured everyone wanted a taste.

Those tastes consistently surprised. Everyone commented about how they never considered putting raisins and spinach together. With the various flavors and textures in each component playing against each other, the ensemble surpasses the individual players.

The goat cheese and sherry may be a bit of an indulgence in your home--trust me and the 9 testers--it's worth it. Once you make this recipe, you will have a new standard in your repertoire that is sophisticated enough for a dinner party while still useful on a regular night at home. This recipe, and many more from this rare, 5-star rated book, are worth the time to cook, eat together, and laugh with at your own table.
What a treat; I love this book 31 janvier 2013
Par Christopher Alexander - Publié sur Amazon.com
Format: Relié Achat vérifié
This book is like visiting a tapas bar in Spain. A tapas bar with tons of choices at that. Just flipping through the book at its arrival took me straight back to Barcelona, Madrid, and Seville.

After going through a brief discussion of key ingredients used in Spanish cooking (olive oil, sherry vinegar, peppers, olives, etc.) the author includes no fewer than 100 recipes, grouped in the typical categories (salads, soups, main dishes, desserts ... ).

The majority of the recipes include a full page, mouth-watering photograph, as well as details for how to prepare it. If you're familiar with Spanish tapas, you'll see your favorites included here: white asparagus in sherry, tuna and potato stew, fried Manchego cheese (yum!), potatoes with chorizo, chickpeas with lamb, grilled ground lamb, green chiles stuffed with cheese, bacalao and potato soup, eggplant with honey, chilled yogurt soup, almond fig tart ...

The majority of the recipes are really easy to prepare, typically including no more than 5- 10 ingredients. Most of these items are readily available, though you may need to go to a specialty shop or order some of them online (such as piquillo peppers, smoked paprika, chickpea flour, mini chorizos, etc.). I go to Spanish Table in Santa Fe to buy my products, but they also have a website.

Anyhow, be it that you're new to tapas or not, these recipes are classic, delicious, and (mostly) easy to prepare. Even if you don't make the recipes from the book, the photographs are fabulous.

Good resource for Spanish cooking 15 août 2014
Par David Burkhart - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I have a dozen Spanish cookbooks, but I had to add this one after I tried the restaurant...it's very good, with recipes varying in complexity. A lot of small, great ideas--such as the "Flat-Grilled Shrimp with Pimenton and Shaved Marcona Almonds." It's a 5 ingredient dish (including the salt) and is very simple--but grating Marcona almonds on top is a brilliant touch.
I am deducting a star because this book did need a more careful editor--for example, in the above dish, I think it was supposed to be a 6 ingredient dish. The title says it has pimenton (paprika) but it's not in the recipe...still, that sort of mistake is very common in restaurant cookbooks, and this one is far better than most--the scaling down of the recipes seems to be correct, which is the usual pitfall of converting restaurant recipes. Recommended.
2 internautes sur 3 ont trouvé ce commentaire utile 
Foodies, we are SO lucky! 29 juillet 2012
Par Weeniegirl - Publié sur Amazon.com
Format: Relié
Chef Caruso's restaurant La Boca in Santa Fe, New Mexico is one of of our VERY favorites. Amazing food. At my last visit to the restaurant I was sad my husband could not join us for dinner so I purchased Chef Caruso's cookbook. We are so excited to try some of his wonderful Tapas at home. I have already read through many of my favorite Tapas served at La Boca and am thrilled we will be able to make these at home. I highly recommend the carrot and chick pea humus (it has quite a kick) with grilled flatbread.
Good resto, so-so cookbook 2 juin 2013
Par M.M.K. - Publié sur Amazon.com
Format: Relié Achat vérifié
We ate at La Boca in Santa Fe recently and so loved the food that I decided to buy the cookbook. The cookbook has beautiful pictures of tantalizing dishes... which, alas, many of the recipes simply don't produce. I have found numerous omissions or errors in the directions. On the other hand, an experienced cook can figure it out and turn out reasonably good dishes.
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