Tapas by Penelope Casas, the authority on tapas and Spanish cuisine, has been updated, with recipes like Fried Goat Cheese with Onion Confit, Vegetable and Goat Cheese "Lasagna", and Fried Beer-Marinated Chicken Wings with Salsa Brava.
by Penelope Casas
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.
Here are the small dishes that have long been a tradition of Spanish cuisine: melanges of seafood in aromatic sauces, ragouts of meat, sausages, tortillas, and empanadas. Classic recipes include Shrimp in Garlic Sauce, Veal Meatballs in Spicy Chorizo Sauce, Potatoes with Piquant Tomato and Alioli, and Cheese & Truffle Omelet. The new recipes in Tapas reflect the influence of the innovative cooking in Spain today, such as Fried Beer-Marinated Chicken Wings with Salsa Brava, Fried Goat Cheese with Onion Confit, and Chicken Teriyaki and Arugula Toasts. Both the classic and a new introduction by Penelope Casas are included in this updated edition of Tapas, which seamlessly blends the traditional and contemporary recipes of Spain.
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.
About the Author
Penelope Casas was born in New York City, graduated from Vassar College with a magna cum laude in Spanish literature, studied at the University of Madrid, and taught Spanish literature and language in New York. She is the author of La Cocina de Mamá, Paella!, �Delicioso!, Discovering Spain, and The Foods and Wines of Spain and has written about Spanish food and travel for The New York Times, Saveur, Gourmet, Food & Wine, and Conde Nast Traveler. She teaches courses on Spain at New York University, where she is an adjunct professor, and has been awarded the Spanish National Prize of Gastronomy, the Medal of Touristic Merit, and Dame of the Order of Civil Merit. She and her husband, who was born in Spain, live in New York.
- by Penelope Casas
- Knopf; Revised edition
- Hardcover: 272 pages, $30.00
- ISBN-10: 0307265528
- Information provided by the publisher.
- Fried Goat Cheese with Onion Confit
Queso de Cabra Frito Sobre Cebolla Confitada
- Vegetable and Goat Cheese "Lasagna"
Lasana de Verduritas con Queso de Cabra
- Fried Beer-Marinated Chicken Wings with Salsa Brava
Alitas de Pollo Marinadas en Cerveza con Salsa Brava
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This page created March 2007