New Spanish Table (Paperback) by Von Bremzen, Anya
Paperback; Published 11/9/2005; 416 Pages; ISBN 9780761135555
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Spain is the next France, announces The New York Times Magazine. And Wine Spectator declares: Spain is setting the pace in Europe today when it comes to wine and food. Food and travel editors herald Spain as the new Italy. Something incredibly fascinating is happening in the country, with its hip tapas, hot chefs like Ferran Adria and Juan Mari Azrak (see Adria's Rack of Lamb with Pistachio Pesto and Scallions in the meat chapter), and mouthwatering array of premium olive oils, wines, cheeses, and other foods getting snapped up in American markets. Fascinating and vibrant and impossible not to love. And easy to prepare as well.
The New Spanish Table delivers the food of Spain in all its glory. A big, bold, 175-recipe collection, packed with gorgeously colorful photographs, it gets right to the heart of Spain today: its marriage of innovation, deep-rooted traditions, amazinging ingredients, and everything one could ever want in between.
Written by Anya von Bremzen, coauthor of Please to the Table (64,000 copiesin print) and a foodwriter who's been covering Spain for10 years, The New Spainsh Table turns paella on its head--asin Basque Smoked Cheese Paelle with Garlic Oil. Lavishes with sexy tapas--Smoky Froed Almonds with Sea Salt, Catalan Guacamole, Blue Cheese and Date Croquettes. Heralds the gazpacho revolution--Adolfo Munoz's Strawberry, Tomato, and Fennel Gazpacho. Signs off with desserts that show Spanish cuisine at its creative best: Warm Chocolate Souffle Cakes with Thyme Ice Cream, Clarisa Nun's Banana and Hazelnut Tart. And along the way, visits at the Spanish table with home cooks, taberna owners, celebrity chefs, farmers, winemakers, nuns who bake like a dream. Includes appendices on Spanish wine, finding Spanish ingredients, and Anya's recommended restaurants. Estupendo!
I love this book -- lots of chatty stuff about Spain and food in addition to delicious recipes. Everything I've made has been fantastic. I do have a complaint with the paella technique -- one that I see in a lot of books: if you put shrimp in the pan and cook it for 10 minutes, then bake it in a 425 oven for 15, it's going to come out like hard rubber. The paella recipes are delicious, but I'd advise waiting until the last few minutes to add the seafood. But other than that, this book is full of delicious stuff and my family has thoroughly enjoyed tasting all of my experiments. The chocolate mousse with flakey salt is our new favorite dessert!
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To remove a red wine stain, pour cold water onto the stain, blot with a clean cloth and sprinkle salt on the stain. Let it sit for 2-3 minutes, and then rinse with cold water while rubbing out the stain.