The New Spanish Table

Spain is the next France, announces The New York Times Magazine. And Wine Spectator declares: " Spain is setting the pace in Europe today when it comes to wine and food." Food and travel editors herald Spain as the new Italy. Something incredibly fascinating is happening in the country, with its hip tapas, hot chefs like Ferran Adria and Juan Mari Azrak (see Adria 's Rack of Lamb with Pistachio Pesto and Scallions in the meat chapter), and mouthwatering array of premium olive oils, wines, cheeses, and other foods getting snapped up in American markets.
The New Spanish Table delivers the food of Spain in all its glory. A big, bold, 275-recipe collection, packed with gorgeously colorful photographs, it gets right to the heart of Spain today: its marriage of innovation, deep-rooted traditions, amazing ingredients, and everything one could ever want in between. Written by Anya von Bremzen, coauthor of Please to the Table (64,000 copies in print) and a food writer who's been covering Spain for 10 years, The New Spanish Table turns risotto on its head-- as in Basque Smoked Cheese Risotto with Garlic Oil. Lavishes with sexy tapas-- Smoky Fried Almonds with Sea Salt, Catalan Guacamole, Blue Cheese and Date Croquettes. Heralds the gazpacho revolution-- Adolfo Mun oz's Strawberry, Tomato, and Fennel Gazpacho. Signs off with desserts that show Spanish cuisine at its creative best: Warm Chocolate Souffle Cakes with Thyme Ice Cream, Clarisa Nun's Banana and Hazelnut Tart. Fascinating and vibrant and impossible not to love. And all easy to prepare as well. Along the way, visits at the Spanish table with homecooks, tabernaowners, celebrity chefs, farmers, winemakers, nuns who bake like a dream. Includes appendices on Spanish wine, finding Spanish ingredients, and Anya's recommended restaurants. Estupendo!