The New Spanish Table Paperback – Nov 7 2005
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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.)
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Top Customer Reviews
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.Read more ›
Most Helpful Customer Reviews on Amazon.com (beta)
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.
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!
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);
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.