Title
The New Spanish: Bites, Feasts, And Drinks
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The New Spanish takes a playful approach to the cuisine of Spain.The authors know the traditions but are mixing up the rules. Don't look for the sameold tapas and sangria here. Instead you'll find croquettes made from chickpea flour, a tortilla that swaps butternut squash for the potatoes, asparagus with Marcona almonds, saffron fried rice with bacon and shrimp, and even a blueprint for making your own vermouth from scratch. Normally heavy, stewed meat dishes like duck with sherry and olive sauce get a makeover to be fresher and more intensely flavorful as a result. Seasonal produce shines through.Chapters start with Pintxos (supersimple skewered bites) and Conservas (canned and pickled foods are the unlikely jewels of Spanish cooking) then move on through Eggs, Vegetables, Rice, Meat, Fish, Dessert, and Drinks. Combining the traditional flavors and celebratory vibe of Spanishstyle eating with contemporary techniques and a tongueincheek attitude, The New Spanish makes the ideal introduction to the cooking of Spain.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
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