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Tapas: A Taste of Spain in America (Anglais) Relié – 8 novembre 2005

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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.

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Revue de presse

"Hero of the Spanish Revolution . . . José Andrés helped create the Spanish food boom in America." —Food & Wine

"José Andrés represents the broad spectrum of Spanish (and Hispanic) cooking . . . better than anybody else in America today." —Colman Andrews, Saveur

“The boy wonder of culinary Washington. . . a phenomenal success.” —R. W. Apple, Jr., New York Times

“José Andrés is Big Daddy for all things Spanish in America—and Tapas is the mother lode for anyone interested in ‘tiny bite’ cuisine or the exciting and the rapidly expanding Iberian influences that are changing the world of cooking. The future is Spain—and this book will prepare you for it.” —Anthony Bourdain

“José Andrés has done an admirable job of bringing the authentic taste of Spain—especially Spanish tapas and the tapas style of eating—to the American restaurant scene. Now he brings his knowledge and enthusiasm for the extraordinary cooking of his homeland to our homes with this handsome volume.” —Penelope Casas

“Small plates are the only way to fully experience a great chef’s style and flavors. Thank you, José, for sharing your creations with us.” —Jean-Georges Vongerichten

“I’m certain that for many this book will change their view of Spanish cooking. It goes without saying that José is already one of the world’s best chefs and has a bright future before him.” —Ferrán Adriá

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Amazon.com: 48 commentaires
106 internautes sur 112 ont trouvé ce commentaire utile 
Great, easily accessible recipes. Buy It! 22 novembre 2005
Par B. Marold - Publié sur Amazon.com
Format: Relié Achat vérifié
`tapas, a taste of spain in america' by Washington restaurateur, jose andres with wordsmithing by richard wolffe, is a very creative look at tapas from a modern point of view by a disciple of the great Spanish chef Ferran Adria. While there are many excellent books on traditional tapas by Spanish food experts such as Penelope Casas, this book gives us a whole new look at this genre of cooking.

The first thing that appeals to me about the book is the organization of the chapters by principle ingredient. The highlighted ingredients are:

Olives and olive oil






Vegetables and More


Garlic and onions


Cheese and eggs





Other Meats

The first entry is obvious as there is no cuisine on earth, even the Italian cucina that is more infused with olive oil, as Spain is the producer of the largest share of the world's olive oil by a significant margin. Things the French may do with pork fat, such as confits, the Spanish do with olive oil.

Of course, I could not resist jumping to the chapter on potatoes to see Andres' take on the Spanish tortilla or, as Andres puts it, `Tortilla de patatas' which is actually much less confusing than its more familiar name. Virtually every treatment I have seen of `Tortilla do patatas' uses the same basic four ingredients, potatoes, eggs, onions, and olive oil, plus salt, and Andres' recipe is no exception. The procedure is just a bit more fussy than traditional recipes, with the quartered and thinly sliced Idaho potatoes being fried to almost the consistency of a chip before combining with the other ingredients. The sautéed onions are also given a special treatment in that they are strained to remove excess oil after cooking.

Otherwise, the recipe is pure tradition. That cannot be said of the next recipe, where the raw potatoes are replaced with commercially available potato chips. Instead of sauteeing the potatoes, the chips are `marinated' in the raw egg. The tortilla is then cooked de rigeur, but without onions.

There are a lot of little things about this book that endear it to me. In addition to the organization, I like the table of contents at the beginning of each chapter which gives the Spanish and English names of each dish plus the wine tip for the dish. This small consideration means, for example, that you can look down the list of mushroom dishes to find one which best matches a wine you may wish to serve.

Be clear that chef Andres goes far beyond the original meaning of tapas from Andalusia where it meant something to cover your glass of wine, generally sherry. This means that not all the dishes herein are `finger food' AND many, such as the lobster paella and the roasted beef tenderloin will serve well as a full course of a sit-down meal. On the other hand, almost all recipes are imbued with the tapas spirit in that they are relatively easy to prepare, although some, such as the `slow-roasted' beef tenderloin may take a fair amount of hands off cooking time. On the other hand, I did find some instructions that begged more details. One dish instructs us to add vinegar to an olive oil confit, with no instructions on how we are to get the oil and vinegar to work together. So, the price for the simple instructions is that you will do much better with these recipes if you already know your way around the kitchen.

In addition to the `Tortilla do patatas', I found several other takes on very familiar recipes such as the apple, cheese, and walnut salad which is customized by the use of Murcia al vino goat cheese instead of a blue cheese and the absence of a green such as Belgian endive.

Overall, we get about 120 relatively simple recipes at the standard price on a popular theme but all with enough of a twist to raise the eyebrows of the culinary cognizanti.
45 internautes sur 48 ont trouvé ce commentaire utile 
The Perfect Holiday Gift 11 novembre 2005
Par Susan K Flinn - Publié sur Amazon.com
Format: Relié
"A Taste of Spain in America" makes the perfect holiday gift for anyone who enjoys cooking, glorious photos of food, or Spanish culinary delights. The book is gorgeous and easy to use. Designed for the home cook, the recipes are inventive and interesting, but not intimidating. Directions are clear and concise, and ensure that the novice chef -- or an experienced cook just learning about tapas -- can create attractive and tasty dishes. Chapters are designed around ingredients, so if you don't like olives, or fish, or mushrooms, you can just skip those sections. At the same time, this arrangement allows you to fully explore the possibilities of an ingredient through multiple, varied recipes. A sure winner!
36 internautes sur 40 ont trouvé ce commentaire utile 
Tasting Tapas 25 août 2006
Par Lisa Sawyer - Publié sur Amazon.com
Format: Relié
I bought this book because a friend of mine took me to Andres' restaurant in DC while on vacation. I loved the food and wanted to recreate it when I got home.

The main thing I like about the book is that it has the recipes for the items offered in the restaurant. I know what they are supposed to taste like because I've tasted them at the restaurant. Many times you buy the cookbook for a TV chef or restaurant chef and it doesn't have the recipes from the show or the restaurant which is annoying to me. The directions and ingredients are very easy to follow and I love the pictures showing me what the end product is supposed to look like and with plating suggestions.

The reason I gave it four stars instead of five wasn't necessarily because of the book itself. Many of the recipes have complicated components that must be made ahead of time. There are many ingredients that aren't commonly found in grocery stores requiring a trip to a specialty market. In most cases, substitutions are suggested. Many of these recipes aren't last minute "I have guests coming over and need something to serve them recipes". This is more of a planned evening, probably with everyone in the kitchen drinking wine as the tapas are prepared and placed out for everyone to enjoy.
27 internautes sur 31 ont trouvé ce commentaire utile 
My review 17 novembre 2005
Par Darlene Mendoza - Publié sur Amazon.com
Format: Relié Achat vérifié
I just recently purchased the book, Love it! The recipes are very well written, very easy to follow, not too many ingredients. I have tried quite a few of the recipes and have received very pleasing comments! The book is well worth the purchase price, great holiday gift for the cook at heart.

21 internautes sur 24 ont trouvé ce commentaire utile 
A feast for the eyes and appetite from a reknowned chef 12 mai 2006
Par Omar Siddique - Publié sur Amazon.com
Format: Relié
Despite being a long-time self-professed foodie, gourmand, and accomplished cook, I'm not usually a fan of cookbooks, finding most shallow in technique and ideas, with big names or glossy photos trying to cover for a lack of substance.

Jose Andres' cookbook, by comparison has a big name -- the man responsible for some of the best dining in the Washington DC area, and lots of glossy photos. But it breaks the stereotype I expected by tying in culture, techniques, and excellent combinations of ingredients.

The book is broken into chapters by its inspiring ingredient (eg, "potatoes" or "olive oil"). Each chapter has an introduction on the subject food, and each recipe in each chapter has both background on what makes the recipe special in Spain (or what inspired his creation of the recipe), and a tip on making the dish, as well as a suggested Spanish wine pairing. And of course the recipe itself, and the requisite gloriously glossy photo.

All of that works and works really well. The book is a joy to flip through, the recipes seem attainable, and the writing is inspired. Highly recommended whether you're new to the world of small plates or already an experienced fan of tapas.
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