Made in Spain: Spanish Dishes for the American Kitchen and over one million other books are available for Amazon Kindle. Learn more

Vous voulez voir cette page en français ? Cliquez ici.


or
Sign in to turn on 1-Click ordering.
or
Amazon Prime Free Trial required. Sign up when you check out. Learn More
More Buying Choices
Have one to sell? Sell yours here
Start reading Made in Spain: Spanish Dishes for the American Kitchen on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Made in Spain: Spanish Dishes for the American Kitchen [Hardcover]

Jose Andres
4.0 out of 5 stars  See all reviews (1 customer review)
List Price: CDN$ 40.00
Price: CDN$ 25.08 & FREE Shipping. Details
You Save: CDN$ 14.92 (37%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Only 4 left in stock (more on the way).
Ships from and sold by Amazon.ca. Gift-wrap available.
Want it delivered Tuesday, October 28? Choose One-Day Shipping at checkout.

Formats

Amazon Price New from Used from
Kindle Edition --  
Hardcover CDN $25.08  
Join Amazon Student in Canada


Book Description

Nov. 4 2008
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.

Frequently Bought Together

Made in Spain: Spanish Dishes for the American Kitchen + Tapas: A Taste of Spain in America
Price For Both: CDN$ 56.43

  • Tapas: A Taste of Spain in America CDN$ 31.35

Customers Who Bought This Item Also Bought


Product Details


Product Description

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 first cookbook, Tapas: A Taste of Spain in America, was published in 2005. He lives in Washington, D.C., with his wife and three daughters.

Excerpt. © Reprinted by permission. All rights reserved.

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.

 

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?


Customer Reviews

5 star
0
3 star
0
2 star
0
1 star
0
4.0 out of 5 stars
4.0 out of 5 stars
Most helpful customer reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars Good looking book June 17 2012
Format:Hardcover|Verified Purchase
This book covers all the regular favourites: paella, soups, a multitude of prawn dishes. But it is really commendable for the beautiful imagery. Never a dull page.
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.1 out of 5 stars  19 reviews
28 of 31 people found the following review helpful
5.0 out of 5 stars Great Entry Point or Further Roadmap into Spanish Cuisine Nov. 17 2008
By rodboomboom - Published on Amazon.com
Format:Hardcover
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 of 18 people found the following review helpful
5.0 out of 5 stars A cooking tour of Spain Nov. 25 2008
By Lynn Harnett - Published on Amazon.com
Format:Hardcover
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 of 2 people found the following review helpful
5.0 out of 5 stars Wonderful. Nov. 25 2011
By Francesca - Published on Amazon.com
Format:Hardcover|Verified Purchase
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
3 of 4 people found the following review helpful
5.0 out of 5 stars Mouthwatering food May 25 2010
By Bird of Paradise - Published on Amazon.com
Format:Hardcover
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.
5 of 7 people found the following review helpful
4.0 out of 5 stars Great review of Spain but many hard to find ingredients Dec 17 2008
By J. Carpenter - Published on Amazon.com
Format:Hardcover
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.
Search Customer Reviews
Only search this product's reviews

Look for similar items by category


Feedback