| Description |
223 pages : illustrations (chiefly color) ; 27 cm |
| Note |
Includes index. |
| Summary |
"The New Spanish takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. Don't look for the same-old tapas and sangria here. Instead you'll find a saffron rice fried with bacon and shrimp, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and cola (trust us, it's delicious), and even a blueprint for making your own vermouth. Normally heavy dishes get a makeover to be fresher and more intensely flavorful as a result. Seasonal produce shines through. Structured as a meal is, chapters start with Pintxos (super-simple skewered bites) and Conservas (canned and pickled foods are the unlikely jewels of Spanish cooking) then move on through Huevos, Vegetales, Arroz, Carne, Pescado, Postres, and Bebidas. Combining the traditional flavors and celebratory vibe of Spanish-style eating with contemporary techniques and a tongue-in-cheek attitude, The New Spanish makes the ideal introduction to the cooking of Spain--perfect for weeknight meals with family as well as get-togethers with friends. "--Inside front cover. |
| Contents |
Pintxos -- Conservas -- Huevos -- Vegetales -- Arroz -- Carne -- Pescado -- Postres -- Bebidas. |
| Subject |
Cooking, Spanish.
|
|
Cooking, Spanish. (OCoLC)fst01753450
|
|
COOKING / Regional & Ethnic / Spanish.
|
|
COOKING / Seasonal.
|
| Genre/Form |
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| Added Author |
Adler, Nate, author.
|
| ISBN |
9781909487833 |
|
190948783X |
|
