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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.)
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.
From the Inside Flap
Amazing things are happening at the new Spanish table. The sweet-hot pequillos of Navarra turn up in a classic potato tortilla (the beloved omelet found in every tapas bar). Purple-veined Cabrales butter melts across a thick grilled T-bone. Honey is drizzled over eggplant "fries." Chocolate meets olive oil, strawberries meet fennel, vanilla meets salmon.Mysteriously delicious savory ice creams--balsamic vinegar, thyme, saffron--garnish soups and seafoods.
Casual, quietly inventive, steeped in regional traditions but unmistakably modern, Spain is the new France and Italy, an epicenter of contemporary Mediterranean cooking with a wealth of alluring flavors and preparations.
Written by Anya von Bremzen--an award-winning food writer who first fell in love with Spain in the early 1980s, introduced the Catalan genius and three-star chef Ferran Adria to American readers in 1997, and today spends close to half her year in the country--The New Spanish Table delivers all the pleasures of this exhilarating cuisine.
It's a rustic table: Baked Fish with Romesco Potatoes. It's elegant: Rack of Lamb with Pistachio Pesto. It's exquisitely simple: Smoky Fried Almonds with sea salt, an addictive marriage of four ingredients. It's for entertaining-- dozens of tapas, paellas and cazuelas (named after the Spanish terra-cotta casseroles)--and, with its glorious comfort foods like fried eggs with crackling, crispy whites, and luscious, unusual Rice Pudding Ice Cream, perfect for cozying up, alone.
Most of all, The New Spanish Table is an irresistible, festive celebration of flavors from a culture absolutely passionate about food, wine, and the pleasures of an excellent meal.
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 ›
Plus it is culturally interesting and provides a nice resource for anyone planning to visit spain, or to host a themed dinner.
The only thing that I could fault it for ... which I imagine other reviewers will not ... is that there are not very many photographs and visuals of the dishes.
Well, people, if you are reading this, then you likely know how to get on line and search versions of these dishes.
I think that this book is very well done, and, as I have said above, every recipe so far has worked.
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.