A Taste of Spain in America
Clarkson Potter Publishers, Hardcover, 9781400053599, 256pp.
Publication Date: November 8, 2005
Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family--and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. "Tapas" by Jose Andres is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named "Bon Appetit"'s Chef of the Year, Jose is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:
- Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs
- Chicken including Catalan-Style Chicken Stew; Chicken Sauteed with Garlic; and Chicken with Lobster
- Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples
- Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams
All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafes, and sun-drenched coasts of Spain--and back again to dinner at home.
This is a breakthrough cookbook from an extraordinary chef.
Richard Wolffe is Senior White House Correspondent for "Newsweek" magazine. In his spare time, he eats Jose's food and cowrites his food magazine stories. He lives close to Jose in Washington, D.C., with his wife, Paula, and their three children. His first book was "The Victim's Fortune" (HarperCollins, 2002); this is his first cookbook.
Richard Wolffe is U.S. diplomatic correspondent for the Financial Times and deputy bureau chief in Washington, D.C.
Over the last few years he has reported extensively on the presidential election, concentrating on the Bush campaign. Other stories he has covered in depth include the Microsoft antitrust trial and the campaign for Holocaust compensation.
Richard joined the Financial Times in 1994. Before moving to DC, he worked as a national reporter in the UK covering a wide news beat, including the 1997 general election and IRA terrorist attacks on the mainland.
A graduate from Oxford University, his career prior to the Financial Times included news reporting for London's Daily Mail and Daily Telegraph as well as regional news reporting in Brighton, Sussex.
His freelance work includes CNN, the BBC and The New Republic. He has also appeared on The NewsHour on PBS, MSNBC and Fox News, as well as a series of international media including CBC and Deutsche Welle.
Richard lives in Washington with his wife, Paula Cuello, and their young daughter, Ilana. Born in September 1968, he grew up in Birmingham, England.
"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