Made in Spain: Spanish Dishes for the American Kitchen
Author: Jose Andres
Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés.
In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking.
In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron.
The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket.
With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is anindispensable addition to any cookbook collection.
Publishers Weekly
Andrés (Tapas), chef-owner of seven D.C.-area restaurants and host of PBS's Made in Spain, brings everyday Spanish cooking to the American table. A native of Spain and protégé of elBulli's Ferran Adrià, Andrés offers an insider's perspective of his home country's cuisine and the varied approaches the different regions take to food. Dividing the book by food type and region, Andrés provides a culinary guide to regional specialties: Andalucia and salads, Madrid and soups, and Cataluña and pork, among others. Recipes require no special cooking techniques or equipment and stress the importance of quality ingredients, most of which are easy to find. Mouthwatering highlights include lobster and mushroom paella, Catalan pork with sausage and mushrooms, and chicken with peppers, tomatoes, onions and Spanish ham. One hundred lavish full-color photos make even the simplest of dishes (such as roasted vegetables, Mallorca style, and Manchego with tomato, thyme and walnuts) tantalizing. This collection will appeal both to cooks new to Spanish cooking and those familiar with it, and all will learn something from Andrés, who shows us why Spain is taking its rightful place at the top of the culinary ladder. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.Judith Sutton - Library Journal
AndrA©s is the chef/owner of seven restaurants in and around Washington, DC, including Jaleo and minibar. His first cookbook was Tapas; his new one is the accompaniment to his PBS series, Made in Spain, now in its second season. Here the focus is on Spanish regional cuisine, both classic dishes and AndrA©s's more contemporary interpretations. Recipes are organized by course or main ingredient, but each chapter opens with a brief description of a different region and its culinary treasures; headnotes provide further context. Some of the dishes are rustic, others more sophisticated; all are shown in striking color photos. Spanish food is hot now, and AndrA©s is one of its stars; for all subject collections.
Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains
Author: Todd Wilbur
The kitchen clone recipe king is back with a new Top Secret Restaurant Recipes collection—the first since his 1997 bestselling Top Secret Restaurant Recipes, which has sold over one million copies. Wilbur takes readers behind the scenes of big-name restaurants like Olive Garden, Applebee's, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more. The book will feature 150 recipes, including:
• Red Lobster® Cheddar Bay Biscuits
• Cheesecake Factory® White Chocolate RaspberryTruffle® Cheesecake
• Romano's Macaroni Grill® Penne Rustica®
• California Pizza Kitchen® Thai Crunch Salad
• Original Pancake House® Apple Pancake
• Chili's® Southwestern Eggrolls
• Houston's® Chicago-Style Spinach Dip
• Tony Roma's® Baked Potato Soup
Forget takeout—with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen.
Library Journal
Why would anyone want to re-create fast-food recipes at home? Fast food is, after all, convenient, not healthy. Wilbur, a top-selling QVC cookbook author, returns with this compilation of 150 new recipes from chains like Bennigan's, Applebee's, Denny's, and Olive Garden. Through "reverse-engineering," home cooks will be able to make their favorite dishes, inexpensively, from scratch and at a fraction of the cost. Arranged by restaurant dish (Roadhouse Grill Baby Back Ribs, T.G.I. Friday's Broccoli Cheese Soup), the recipes can quickly be located with ease. These "top secret" dishes are rendered in blueprint style and commence with the restaurant's menu description. Wilbur's book is made up primarily of dishes known to clog the arteries, but he delivers the latest in what will surely please a nation wrapped up in fast food. Recommended for medium and large collections.-Steven G. Fullwood, Schomburg Ctr. Lib., New York Copyright 2007 Reed Business Information.
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