Made In Spain: Spanish Dishes For The American Kitchen: A Cookbook

Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef Jos?Andr?.In this irresistible companion volume to his public television show Made in Spain, Jos?reminds us-in the most alluring and delicious way-that the food of his native Spain is as varied and inventive as any of the world?s great cuisines. To prove it, Jos?takes us on a flavorful tour of his beloved homeland, from Andaluc? to Arag?. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain?s distinctive cooking.In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, Jos?shows us the land of the great Don Quixote, where a magical flower produces precious saffron.The dishes ofMade in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south-from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket.With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking,Made in Spain is an indispensable addition to any cookbook collection.From Publishers WeeklyAndr? (Tapas), chef-owner of seven D.C.-area restaurants and host of PBS'sMade in Spain, brings everyday Spanish cooking to the American table. A native of Spain and prot??of elBulli's Ferran Adri? Andr? offers an insider's perspective of his home country's cuisine and the varied approaches the different regions take to food. Dividing the book by food type and region, Andr? provides a culinary guide to regional specialties: Andalucia and salads, Madrid and soups, and Catalu? and pork, among others. Recipes require no special cooking techniques or equipment and stress the importance of quality ingredients, most of which are easy to find. Mouthwatering highlights include lobster and mushroom paella, Catalan pork with sausage and mushrooms, and chicken with peppers, tomatoes, onions and Spanish ham. One hundred lavish full-color photos make even the simplest of dishes (such as roasted vegetables, Mallorca style, and Manchego with tomato, thyme and walnuts) tantalizing. This collection will appeal both to cooks new to Spanish cooking and those familiar with it, and all will learn something from Andr?, who shows us why Spain is taking its rightful place at the top of the culinary ladder.(Nov.)Copyright ?Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.From BooklistThis celebration of contemporary Spanish cooking brims with Andr?? enthusiasm and his passion for the food of his native country. Recipes fall into categories by geography and by type of ingredients. Introductions to each section lay out a region?s history and its place in Spain?s culinary landscape. Andr?? recipes are generally accessible, but they often call for ingredients not readily found in areas of America without good international markets. Nevertheless, these recipes are models of simplicity. Andr? offers substitutes where possible so that unique ingredients don?t always present insurmountable problems for the home cook. Seafood abounds, and even pork-based dishes call for the addition of squid or Norwegian lobsters. Spain?s wonderful and varied cheeses appear just about everywhere. So refined is the chef?s palate that whenever a recipe calls for water, Andr? insists on bottled or filtered water to ensure that flavors stay unsullied. --Ma