Tapas - by Penelope Casas (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>Casas, who introduced the classic little dishes of Spain to American cooks more than 20 years ago, now presents a splendid, updated edition of that seminal book--with 50 exciting new recipes and eight full pages of new color photographs showing tapas in all their glory.<p/><br></br><p><b> Book Synopsis </b></p></br></br>Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal book--with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory. <p/>Here are all the appetizer dishes that have long been a tradition in Spanish cuisine--mélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called <i>tortillas</i> that enclose a variety of tasty tidbits; <i>banderillas</i>, zesty combinations on skewers; and <i>empanadas</i>, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today--dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations. <p/>With Spanish cooking at the forefront of today's cuisine, this "exceptional book by the leading American authority on the foods of Spain" (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today.<p/><br></br><p><b> About the Author </b></p></br></br>Penelope Casas is the author of <i>La Cocina de Mamá</i>, <i> Paella!, ¡Delicioso!, Discovering Spain</i>, <i> </i>and<i> The Foods and Wines of Spain.</i> She has written about Spanish food and travel for <i>The New York Times, Gourmet, Saveur, </i>and <i>Bon Appétit</i>. She lives in New York and regularly hosts culinary tours of Spain.
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