The New Spanish Table | Anya von Bremzen

The New Spanish Table | Anya von Bremzen | Simple to Complex, This Book Covers it All

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The New Spanish Table

	The New Spanish Table Anya von Bremzen Workman Publishing Company, 2005 - 496 pages average customer review:based on 11 reviews view larger image
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highly recommended

Amazing things are happening at the new Spanish table. The sweet-hot pequillos of Navarra turn up in a classic potato tortilla (the beloved omelet found in every tapas bar). Purple-veined Cabrales butter melts across a thick grilled T-bone. Honey is drizzled over eggplant "fries." Chocolate meets olive oil, strawberries meet fennel, vanilla meets salmon. Mysteriously delicious savory ice creams?balsamic vinegar, thyme, saffron?garnish soups and seafoods.

Casual, quietly inventive, steeped in regional traditions but unmistakably modern, Spain is the new France and Italy, an ipicenter of contemporary Mediterranean cooking with a wealth of alluring flavors and preparations.

Written by Anya von Bremzen?an award-winning food writer who first fell in love with Spain in the early 1980s, introduced the Catalan genius and three-star chef Ferran Adrià to American readers in 1997, and today spends close to half her year in the country?The New Spanish Table delivers all the pleasures of this exhilarating cuisine.

It's a rustic table: Baked Fish with Romesco Potatoes. It's elegant: Rack of Lamb with Pistacchio Pesto. It's exquisitely simple: Smoky Fried Almonds with sea salt, an addictive marriage of four ingredients. It's for entertaining?dozens of tapas, paellas and cazuelas (named after the Spanish terra-cotta casseroles)?and, with its glorious comfort foods like fried eggs with crackling, crispy whites, and luscious unusual Rice Pudding Ice Cream, perfect for cozying up, alone.

Most of all, The New Spanish Table is an irresistible, festive celebration of flavors from a culture absolutely passionate about food, wine, and the pleasures of an excellent meal.

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Best in its class

This is the best cookbook on Spanish cuisine that I have ever owned. Anya von Bremzen is not only an excellent cook, she is also a fine writer.

Simple to Complex, This Book Covers it All

Of the several Spanish cookbooks that I own, this tome sits head and shoulders above the others. Its more thorough, better written, anticipates ingredient challenges and explains the significance of each dish to the reader. The book covers the major regions, highlights their specialties, and, most importantly, takes the reader from entry level (ie. the classic Spanish tortilla) to the advanced (the Tortilla with piquillo peppers and artichoke hearts). Everything I've made from this cookbook so far has turned out beautifully. Cheers!

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What a fun cookbook to liven up our family dinner table !

I bought this book upon returning from Spain where we visited with my Danish in-laws who do not cook spanish food so when we got back I was sooo motivated! This book is visually lively and fun with great food related cultural tid-bits and the recipies are versatile and simple. I am motivated every time I open this book to make dinner or a tapas to bring over to friends houses. Highly recommended!

Best Spanish Cookbook EVER!!!

If you are looking for a cookbook that is authentic, informational and provides delicious (yet fairly easy) recipes, THIS IS THE BOOK! I am currently living in Spain and many of the dishes I have created from this book are extremely similar to dishes I have had in local resturants. In addition, the recipes are quite easy to cook--only a few steps for each recipe.

Don't think that merely becuase you don't live in Spain that this book would not be useful to you. The book provides information on where to get many of the Spanish food products in the recipes. Also, many recipes use food products easily available in the U.S. (or you can find very similar substitutes in the U.S.)

I am EXTREMELY happy with this purchase.

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rich, robust set of authentic recipes

I have several Spanish book but this one caught my eye because of the comments about it by Steven Raichlen and Bobby Flay. The introductions to many recipes and more gave it a book an instant feel that it was just more then a book filled with recipe and photos. It is compilation of rich recipes recipes written by leading Spanish chefs that give an insight into the heart, soul and food of the many different regions of Spain and their unique food. The recipes have photos and include mini- essays that guide you through the directions. Some recipes are simple others take time and include a lengthy list of ingredients. But the recipes range from tapas, to soups, meat, shellfish, fish, stews and much more. Empanadas, paellas, egg dishes, rices and pasta salads and many more are included. Many of the recipes have an extra little touch of differences that make these recipes different then the ordinary recipes. This is another reason why this book shines along with the understanding of the geographical and historical aspects of the regions and their recipes.

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reviews: page 1, 2, 3

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