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The New Spanish Table Paperback – Nov 7 2005


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Product Details

  • Paperback: 496 pages
  • Publisher: Workman Publishing Company (Nov. 7 2005)
  • Language: English
  • ISBN-10: 0761135553
  • ISBN-13: 978-0761135555
  • Product Dimensions: 20.5 x 2.7 x 23.3 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #126,634 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From Publishers Weekly

Von Bremzen is in love with the gastronomic delights of Spain, offering an appealing, informative look at the cuisine that is rapidly usurping the culinary dominance of Italy and France. She offers insight into the dishes of famed chefs Ferran Adrià and Juan Mari Arzak and also shares the secrets of talented but lesser known cooks from around the country. Several of the recipes are for dishes you'd expect to find in a volume of this size—sangria, gazpacho and a multitude of tapas—but there are many welcome surprises: Eggs over Smoky Bread Hash, Coca (Spanish-Mediterranean pizza) with Candied Red Peppers, and Rice Pudding Ice Cream. Throughout the recipe section, von Bremzen (Please to the Table) provides entertaining personal stories like "Ode to a Can of Tuna," which details a raid on Arzak's fridge that reveals an incredible tinned treat. Readers will find facts on the history, food and wine of each of Spain's regions, a primer on Spanish cheese and a look at the critical ingredients in a Spanish pantry. Regardless of their level of familiarity with Spanish cuisine, all readers will learn something from von Bremzen, who shows us why Spain is taking its rightful place near the top of the culinary ladder. Photos. (Dec.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.

About the Author

Like most of the culinary world, food and travel writer Anya von Bremzen has Spain on the brain. But unlike those who have recently discovered Spain's sophisticated flavors and innovative charms, Anya has spent the last 10 years writing about Spanish cuisine and culture. A contributing editor at Travel + Leisure, she has pioneered Spanish cuisine in publications like Food & Wine, Departures, Conde Nast Traveler and the LA Times.

In her latest tour de force, The New Spanish Table, Anya reveals the Spain she knows and loves, peppering delicious recipes with historical tidbits, cooking hints and true Spanish hospitality.
In addition to The New Spanish Table, Anya is the author of four ethnic cookbooks, including the James Beard Award-winning Please to the Table: The Russian Cookbook, Terrific Pacific Cookbook, The Greatest Dishes!: Around the World in 80 Recipes, and Fiesta! A Celebration of Latin Hospitality, which won Anya her second Beard award.

When she's not in Spain or traveling to some exotic locale to try a new restaurant, Anya lives in New York City.

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2 of 2 people found the following review helpful By red_stiletto on Dec 4 2011
Format: Paperback
This cookbook has quickly become my firm favorite amongst my vast (admittedly some dusty and half read) collection of cookbooks. When I first cracked open this book I was instantly transported across thousands of miles to a country I've always wanted to revisit since my first Club Med vacation to Ibiza 30 years ago. Needless to say, I didn't sample much of the food during that time, nor did I see much outside of the hotel grounds, which was such a waste.
The pictures and tidbits of information are all so perfectly delivered and laid out. We learn a little of the history, the culture, the regions and of course, the food. I gobbled this book up like a novel. It is one of the few on my shelf that I read from cover to cover, and then went back and read it again. I couldn't wait to try recipes. Within just a couple of weeks of getting this book I splashed out on some fine Spanish olive oil, some good sherry vinegar, some piquillo peppers, arbequina olives, cabrales cheese, marcona almonds and some fresh white anchovies and the most exquisite Iberico ham. What a difference a Spain makes!
I made myself a gorgeous tapas dinner along side Gambas Al Ajillo and Andalusian Espinacas con Garbanzos with ice cold fino sherry.
Next, Paella Valenciana. With a chilled bottle of Albarino. I'd never tried making a true Paella before, but I'm glad I did. This was outstanding, as was the wine.
Pastela Moruna (Moorish Chicken and Nut Pie) was quite possibly one of the best things I have ever tasted
On a rainy dreary Sunday afternoon, I tried my hand at the Castilian Garlic Soup, and again, I tasted a little bit of heaven! Something so simple, but so perfect.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 53 reviews
109 of 112 people found the following review helpful
One recipe is worth the cost of the book! Dec 31 2005
By Damon A. Pace - Published on Amazon.com
Format: Paperback
I bought this book in preparation for a holiday tapas party initially just to create a menu and browse, but ultimately return because I had found so many other tapas recipes on the Internet. Well, in the first 15 minutes of sitting down with this book, I knew it would most likely become part of my personal collection. The text is robust--giving historical refrences, cultural nuances, and very practical food preparation tips. I especially enjoyed the author's description of how well a particular recipe was received in various settings based on her personal experiences.

I decided to keep the book because I just had this tremendous feeling of confidence by reading all that was included and I made the right decision. Each and every recipe I chose for the party won raves. Some were a little more time intensive than I expected, but definitely well worth it. Lastly, because I will use The New Spanish Table for more than just entertaining this was a great purchase. If cooking is a true expression of love, creativity and exploration for you, you will enjoy this book without a doubt.
54 of 54 people found the following review helpful
Innovative and exceptional April 12 2007
By L. Aragon-Duque - Published on Amazon.com
Format: Paperback
I actually collect Spanish cookbooks, always looking for the innovative twists on old classics. I found The New Spanish Table to fulfill this category to the letter. The tidbits and introductions to each and every recipe give hints to actually being with the author as she savored the dish for the first time.

There are old classics like Paella Valenciana which (in my humble opinion) is almost a sacred dish not meant to be "fusioned" with. Ms. von Bremzen gives the best tips to making this famed dish and the secrets and reasons to why it tastes so great in Valencia. I have actually come close to recreating it, only after I followed her advice in this book.

On the flip side, there is a recipe for beet and cherry gazpacho which hails on genius. If you like to try new innovative twists on an old favorite, this is a must try!

There are many, many more recipes to numerous to mention here, and they won't dissapoint!

A true classic cookbook to enhance any serious collection!
45 of 49 people found the following review helpful
Spanish Cooking Influence Spreading Aug. 10 2006
By rodboomboom - Published on Amazon.com
Format: Paperback
There are many prominent US chefs who traveled to Spain, loved their cuisine and brought them back to incorporate in their menus and restaurants. For example, Bobby Flay's endorsement of this book on the back cover sold me. Flay is serious Spanish influenced superchef, who uses their cheeses and wines, etc. Then there is the tapas craze from Spain.

All of these and more is incorporated into this almost 500 page volume documenting this Spanish new cuisine which is sweeping the world, and now this culmination of von Bremzen's time in Spain for over twenty years and this marvelous collection of some 300 recipes collected from all over Spain.

There is quite a variety of offerings here, the usual gamut from appetizers to desserts and everything in between done here by regional organization. Some of the ingredients such as cheeses and wines are particular to Spain and might be hard for some to acquire if not Internet users. Some of techniques are somewhat difficult, but the huge variety here allows spectrum of easy to more difficult and time consuming techniques. Sources are provided along with fine Spanish Pantry section help.

Wonderful text with societal and geographical commentary along with fine color photos and chef resumes provided. The section on Tapas history and development is best so far, and such great reading!

Impressed with these offerings: Eggplant Stacks with Tomato Jam; White Wine-Pear Sangria; Roasted Squash Soup with Saffron Ice Cream; Basque Leek, Potato and Cod Chowder; Tortilla with Chorizo, Potatoes and Allioli; Moorish Chicken and Nut Pie; Gypsy Pork Stew (unbelievable with pork and fava beans and artichocken and saffron wine and stock broth);
23 of 24 people found the following review helpful
Simple to Complex, This Book Covers it All Jan. 2 2008
By A Concerned Reader - Published on Amazon.com
Format: Paperback
Of the several Spanish cookbooks that I own, this tome sits head and shoulders above the others. Its more thorough, better written, anticipates ingredient challenges and explains the significance of each dish to the reader. The book covers the major regions, highlights their specialties, and, most importantly, takes the reader from entry level (ie. the classic Spanish tortilla) to the advanced (the Tortilla with piquillo peppers and artichoke hearts). Everything I've made from this cookbook so far has turned out beautifully. Cheers!
12 of 12 people found the following review helpful
Best Spanish Cookbook EVER!!! June 10 2008
By Food lover - Published on Amazon.com
Format: Paperback
If you are looking for a cookbook that is authentic, informational and provides delicious (yet fairly easy) recipes, THIS IS THE BOOK! I am currently living in Spain and many of the dishes I have created from this book are extremely similar to dishes I have had in local resturants. In addition, the recipes are quite easy to cook--only a few steps for each recipe.

Don't think that merely becuase you don't live in Spain that this book would not be useful to you. The book provides information on where to get many of the Spanish food products in the recipes. Also, many recipes use food products easily available in the U.S. (or you can find very similar substitutes in the U.S.)

I am EXTREMELY happy with this purchase.

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