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Made in Spain: Spanish Dishes for the American Kitchen (Anglais) Relié – 4 novembre 2008

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Tortilla de Patatas (Potato Omelet)
Serves 4

I have read a great deal about the Galician restaurant El Manjar over the years, but I never got the chance to eat there until recently. I was amazed at how they make their tortilla with a few simple ingredients: eggs, potatoes, olive oil, and salt. It might look easy to cook an omelet, but it takes a lot of practice to cook omelets as well as they do at El Manjar. This recipe is inspired by theirs—and it’s well worth the effort to master.

   • 3 cups plus 2 tablespoons Spanish extra-virgin olive oil
   • 1/2 pound russet potatoes, peeled, quartered, and thinly sliced
   • 6 large eggs
   • 1 teaspoon sea salt

Heat 3 cups of the olive oil in a medium pot over medium-low heat until it measures 250°F on a candy thermometer. Fry the potatoes until golden brown, about 20 minutes. With a slotted spoon, transfer the potatoes to paper towels to drain.
Using an electric mixer, beat the eggs in a large bowl with the salt. You want them to incorporate a lot of air so they fluff up. Add the cooked potatoes to the beaten eggs and let sit for 1 minute.
Heat the remaining 2 tablespoons olive oil in a 12-inch sauté pan over high heat. Once the oil begins to smoke slightly, remove the pan from the heat and pour in the egg-potato mixture. Return the sauté pan to the stovetop and reduce the heat to low. The tortilla will puff up like a soufflé. Once it begins to set and the edges turn golden brown, flip the tortilla: Place a plate over the pan and invert the pan and plate together so the tortilla ends up on the plate, uncooked side down; slide the tortilla back into the pan, uncooked side down.

Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, flip the tortilla back over and allow the center hole to close. Transfer the tortilla to a platter, cut into wedges, and serve.

Présentation de l'éditeur

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.

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Amazon.com: HASH(0x938e7cc0) étoiles sur 5 28 commentaires
28 internautes sur 31 ont trouvé ce commentaire utile 
HASH(0x93c169f0) étoiles sur 5 Great Entry Point or Further Roadmap into Spanish Cuisine 17 novembre 2008
Par rodboomboom - Publié sur Amazon.com
Format: Relié
Have not seen the PBS show that this cookbook is matched with. Purchased this as interested in tapas and Spanish cuisine, and because Andres is such well known Spanish chef and is interested in his cuisine being utilized in American context, as the subtitle of this work exhibits.

These are not that difficult in either technique, and the specialized ingredients are given sources that one can pursue, e.g. Spanish cheeses, olive oils, rices, etc. Igourmet is also a good source I have found, as are the increasing number of specialty gourmet food markets such as Trader Joe's.

Clarkson Potter seems to always turn out a great cookbook, and this fits right in their mold. Great full-page, full-color photos highlight the entrees, and the ingredients and instructions are clean, clear and usable. Jose also lists tips with each, such as substitutions, technique helps, etc.

They are organized as the show, on certain regions of the country and their cuisine. The two tried so far were exceptional, Tomato toast with Garrotxa cheese, and the Lobster and mushroom paella.

I truly find this food compelling, as it is light, healthy and inviting all at the same time. Will be trying many of these in the future, e.g. Traditional basque stew of tuna, poatatoes, pepper and onions, and Pork Meatballs with squid. Many who are really into Mediterranean cooking are becoming more and more enamored with this country's rising popularity, as Mario Batali's example provides.
17 internautes sur 18 ont trouvé ce commentaire utile 
HASH(0x940d55d0) étoiles sur 5 A cooking tour of Spain 25 novembre 2008
Par Lynn Harnett - Publié sur Amazon.com
Format: Relié
Spanish chef and Washington D.C. restaurateur Andrés offers a lushly photographed companion to his PBS show, "Made in Spain." A tour of his native land with a course in each region - salads from Andalucia, soups from Madrid, seafood from Galicia, vegetables from Navarra - the book emphasizes everyday fare, showcasing regional specialties. Rice varieties from Valencia, for instance, elevate paellas to "revelations."

Mouthwatering classics include Basque Leek and Potato Soup, Shredded Salt Cod with Tomatoes and Olives, Lobster and Mushroom Paella, Nectarines with Anchovies and Pedro Ximenez (sherry vinegar) Dressing, and Asturian Bean Stew.

The enticing design has a bold, modern easy-to-read look with lots of white space and color, though the differing typefaces for ingredients, directions, background story and chef's tip are a little busy. Ingredients are authentic, fresh and most are easily found. Substitutions are suggested for hard-to-find items and Andrés provides Internet sources for Spanish ingredients. A book for everyday and company too.
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x93ac5ba0) étoiles sur 5 Wonderful. 26 novembre 2011
Par Francesca - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a beautiful book, so much so that I don't want to get it stained in the kitchen. That being said, I read each recipe carefully. I also enjoy the background material on each of Spain's regions. Have already made entrees and appetizers from Made in Spain, and have received raves about them. As someone who has traced my ancestry (on Dad's side) to the 1492 Diaspora, and who regularly prepares Spanish cuisine from both sides of the Atlantic for family and friends, I definitely recommend Jose Andres' Made in Spain.
Francesca Tate
Brooklyn, NY
6 internautes sur 8 ont trouvé ce commentaire utile 
HASH(0x93ac5534) étoiles sur 5 Great review of Spain but many hard to find ingredients 17 décembre 2008
Par J. Carpenter - Publié sur Amazon.com
Format: Relié
I received this book for my birthday and immediately sat down and began reading it page by page. It is a fascinating tourguide of the areas of Spain and the foods from each region. I like it because it will help in planning a trip to Spain to try to explore some of the foods described in the book. As a practical resource for cooking at home, it seems to be not as user friendly as I had hoped, however. Finding some of the ingredients that he recommends will be difficult for readers who live in rural areas or in places where the average grocer does not carry many of the items. A lot of substitution will be necessary and that in itself is not a minus. I do enjoy watching Jose Andres on PBS so perhaps having this book nearby will make that experience even more enjoyable. A book like this is a great book to have to dream about international travel and as one who loves to cook international foods it will inspire me to try dishes I have never considered before.
3 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x93ac7414) étoiles sur 5 Mouthwatering food 25 mai 2010
Par Bird of Paradise - Publié sur Amazon.com
Format: Relié
I got the book from the library and will buy it as well. While I live near a store that focuses on Spanish food, I found the ingredients he is talking about in various stores. I found the special rice in various supermarkets and latin markets, the pimenton is available in most places, so is sherry vinegar, and the piquillo peppers. They even have them at Trader Joes. The only items that might be hard for some are the various cheeses. But then you can order most of the stuff online. I suppose saying that these are dishes for the American kitchen might imply that one uses "American ingredients" - I think he meant that these dishes are the less challenging ones (as compared to eating all the intestines and whatever it is that they devour...).

Anyways, I have made several recipes - the vegetable paella for example, the bread salad, the garlic mayonaise - just absolutely delicious and worth the time and effort. His cooking show is one of the very best - so much fun to watch, and I really could not wait to start cooking. I highly recommend it to those that want to make Spanish dishes that are very delicious, and consider finding the ingredients as part of the adventure.
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