Tapas: A Taste of Spain in America: A Cookbook

An exemplary Spanish cookbook from José Andrés, a compassionate, James Beard Award champ, New York Times top of the line writer, and one of TIME's 100 Most Influential People.

Tapas are Spain's blessing to the universe of incredible cooking: a new and fun approach to eat with loved ones—and simple to make at home. Utilizing straightforward Mediterranean fixings, a tapas feast is an ideal mix of little dishes stuffed with enormous flavors. Tapas by José Andrés is the primary significant book in an age to commend this incredibly famous method for eating, from a man who is the most ideal power: an honor winning Spanish gourmet specialist in America, with seven exceptionally acclaimed cafés to his name. Named Bon Appétit's Chef of the Year, José is a star in American cooking, just as the country's driving master on Spanish food. Having filled in as a gourmet expert in the United States for two decades, he's additionally an altogether American cook who draws on American elements for his motivation, and is an ace at deciphering his local Spanish cooking for this present nation's kitchens. His straightforward and heavenly plans include:

• Fish, for example, American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs

• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster

• Pork, for example, Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples

• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams

Every one of these plans are loaded with colossal flavor and innovativeness, just as top to bottom fixing notes and a rich environment that will move you to the lavish open country, hip bistros, and sun-soaked banks of Spain—and back again to supper at home.

About the Author
José Andrés grew up in the Asturias region of northern Spain and was a protégé of Ferran Adria of the renowned El Bulli restaurant near Barcelona. In 2003, José was named Best Chef in the Mid-Atlantic by the James Beard Foundation and in 2004 was named Chef of the Year by Bon Appétit. José and his ThinkFoodGroup run seven destination restaurants in and around Washington, D.C., including the Spanish tapas bar Jaleo and the highly acclaimed minibar by José Andrés. His second cookbook, Made in Spain, was published in 2008. He lives in Washington, D.C., with his wife and three daughters.

Richard Wolffe is Senior White House Correspondent for Newsweek magazine. In his spare time, he eats José's food and cowrites his food magazine stories. He lives close to José in Washington, D.C., with his wife, Paula, and their three children. His first book was The Victim's Fortune (HarperCollins, 2002); this is his first cookbook.

Chef Andres has some of the most interesting and creative food around, and his multitude of restaurants in the DC area speak to his versatility and ability. This tome has a large set of interesting tapas (small plates) you can create at home ranging from relatively straightforward to create to challenging. His instructions are well-laid out and easy to follow if you have a modicum of cooking expertise. So far, the results from his recipes taste the way I would have expected them to taste and the guidance allowed for no "hiccups" in the production of the food. Tapas itself is great for appetizers or, if you make a few, a great way to have a variety of dishes for a party. If you're at all interested in producing these small plates, this is a great cookbook to purchase.-Well Worht It

My wife and I love the Jaleo (and Zaytinya) restaurants in Washington DC, where Jose Andres is the executive chef. I bought this book some years ago, and tried a few of the recipes with limited success. Now that we've moved away, we're jonesing for some yummy tapas. Also, we both did the Master Cleanse, which made us both more conscious of our food intake. Using fresh/local/organic vegetables, these recipes really pop. The cooking is actually quite simple for most of the veggie dishes, and it's easy to eat entire vegetarian meals without realizing there isn't a meat centerpiece. It is very important that the main ingredients are fresh and yummy, though - get a good olive oil (Spanish, of course, as is everything in the book). I actually have carried the book with me while shopping so that once I found fresh meat or veggies I could look up a recipe and be sure to get the rest of the ingredients. My wife has handled the cooking for several years, but upon picking up this book again I have cooked probably 10-12 dishes without a miss. It is definitely an accessible book, especially the soups and vegetable dishes. A couple beef and chorizo recipes are easy, too. Tapas-style eating (multiple small dishes) is very enjoyable and helps bring the restaurant experience into our home. When your spouse stops dinner to take photos of the plates you know you're doing something right. Now all we need is a version for Greek food. -Darmien

We ate at his restaurant in DC and wanted to make some of the amazing food! The recipes are not that difficult but it is not always easy to find some of the ingredients. The book is beautiful too! -Jamie