Tapas: The Little Dishes of Spain

Front Cover
Alfred A. Knopf, 2007 - Cooking - 247 pages
2 Reviews
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 all the appetizer dishes that have long been a tradition in Spanish cuisine—m langes of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called tortillas that enclose a variety of tasty tidbits; banderillas, zesty combinations on skewers; and empanadas, 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.

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.

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User Review  - mcglothlen - LibraryThing

All these books coming out, riding the tidal wave of interest in Tapas in the last decade, but this is still my favorite one. It's comprehensive, inventive and imaginative. And the author never gets in the way of the work. It's delicious. Read full review

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This book is fantastic. All the recipes work well and are delicious.

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About the author (2007)

Penelope Casas is the author of La Cocina de Mama, Paella!, Delicioso!, Discovering Spain, and The Foods and Wines of Spain. She has written about Spanish food and travel for The New York Times, Gourmet, Saveur, and Bon Appetit. She lives in New York and regularly hosts culinary tours of Spain.

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