Tapas: The Little Dishes of Spain: Amazon.de: Penelope Casas: Englische Bücher

Taschenbuch: 248 Seiten
Verlag: Knopf; Auflage: 1 (12. September 1985)
Sprache: Englisch
ISBN-10: 0394742354
ISBN-13: 978-0394742359
Gr��e und/oder Gewicht: 23,7 x 20,3 x 1,7 cm

Durchschnittliche Kundenbewertung: 4.4 von 5 Sternen Alle Rezensionen anzeigen (5 Kundenrezensionen)

Amazon Bestseller-Rang: Nr. 570.687 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 60 in Englische Bücher > Kochen & Genie�en > Regional & International > Europ�isch > Spanisch

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Tapas are more than savory appetizers. "They represent a style of eating and way of life," says Penelope Casas, whose Tapas: the Little Dishes of Spain presents more than 300 recipes for the mouth-watering morsels. "So very Spanish, yet adaptable to America," she says, "they cross the line into what we think of as first course or main course dishes."

In chapters such as Tapas in Sauce; Marinades, Patés, Salads, and Other Cold Tapas; and Tapas with Bread or Pastry, Casas provides a definitive selection of the traditional Spanish bar food--dishes to pass out at a gathering, to serve on a buffet, or to make a party of. Readers wishing an introduction to this versatile food, and the culinary culture in which it thrives, will want this bestselling book.

The recipe array is vast. Sauce or ragout-like tapas include Shrimp and Mushrooms in Almond Sauce, Scallops with Cured Ham and Saffron, and Veal Meatballs in Spicy Chorizo Sauce. Endives Filled with Salmon and Shrimp Melon and Apple Salad are two examples of the many tantalizing cold tapas. Prawns Grilled with Garlic Mayonnaise, Lamb Brochettes, and the Three-Layer Omelet, a mixed-egg and vegetable tortilla, are hot-from-the-stove, show-stopping tapas. Including eight pages of color photos, a glossary of ingredients, menus, and a list of recommended Spanish tapas bars, the book is a complete tapas tour. Cooks at all skill levels will find dozens of these tasty little morsels to make and enjoy. --Arthur Boehm

From Booklist

This updating of Casas' classic 1985 introduction to tapas shows just how deeply tapas has penetrated America's culinary scene. At the time of the first edition, few Americans outside New York and Chicago had any idea about this Spanish tradition of small plates. All that has changed, thanks to the multiplicity of tapas bars in every urban area and to Spain's revolutionary Ferran Adria, whose meteoric rise to the very top rank of chefs completely transformed the face of fine dining with foams and assorted novel cooking techniques. Casas' hundreds of recipes for these small plates range from very simple toasts to elaborate layered creations that require the kitchen skills of a pastry chef. Reflecting the internationalization of Spanish food, some recipes call for Asian ingredients such as soy sauce. A glossary and a list of mail-order sources for Spanish comestibles ease Americans' search for authentic Spanish ingredients. Mark Knoblauch
Copyright © American Library Association. All rights reserved -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe .

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A treasure trove of tapas from all over Spain 9. M�rz 2000

Von Ein Kunde

Format:Taschenbuch

A wonderful introduction to Spain's colorful and exciting "little dishes," this attractive cookbook provides the reader with an extensive range of tapas from many regions. The dishes described are as versatile as they are delicious, and although some are rather time-consuming, most are not complicated. A glossary of ingredients, shopping information, hints on techniques and utensils, tips for throwing your own tapas party, and carefully planned menus for a variety of occasions make this a very useful guide.

Also recommended: If you love tapas you will love mazzas, the "little dishes" of the eastern Mediterranean, a stunning selection of which is included in Sonia Uvezian's latest and greatest cookbook, "Recipes and Remembrances from an Eastern Mediterranean Kitchen." This extraordinary volume should be added to every food lover's "must" list!

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"Tapas" has been a staple in our house for years! 19. April 1999

Tapas are always a hit with guests. For parties, I usually choose a few tapas that can be make beforehand (ie, the maninated tapas) and then serve a couple of hot tapas that require last-minute preparation. Nothing could be easier! Favorite recipes include garlic shrimp, tortilla, those delicious bite-sized meatballls and marinated shrimp. I enthusiastically recommend this book!

Excellent book. 11. M�rz 1999

I am an avid cook. I have travelled to Spain, and every dish is correctly represented. I have made the Spanish omelete for Spainards who thought it was authentic.