The New Spanish Table

Front Cover
Workman Publishing, 2005 - Cooking - 478 pages
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A comprehensive guide to the art of Spanish cookery introduces a bold collection of 275 recipes, complemented by color photography, for paella, tapas, soups, desserts, and more, along with information on Spanish culinary traditions and ingredients, Spanish wine, and recommended restaurants. Simultaneous.

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The new Spanish table

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The widely traveled von Bremzen is also the author of Please to the Table: The Russian Cookbook and The New Pacific Table , among other titles. A frequent visitor to Spain since the early 1980s, she ... Read full review

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I've tried several recipes in this book. Love it.

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About the author (2005)

Like most of the culinary world, food and travel writer Anya von Bremzen has Spain on the brain. But unlike those who have recently discovered Spain's sophisticated flavors and innovative charms, Anya has spent the last 10 years writing about Spanish cuisine and culture. A contributing editor at Travel + Leisure, she has pioneered Spanish cuisine in publications like Food & Wine, Departures, Conde Nast Traveler and the LA Times. In her latest tour de force, The New Spanish Table, Anya reveals the Spain she knows and loves, peppering delicious recipes with historical tidbits, cooking hints and true Spanish hospitality. In addition to The New Spanish Table, Anya is the author of four ethnic cookbooks, including the James Beard Award-winning Please to the Table: The Russian Cookbook, Terrific Pacific Cookbook, The Greatest Dishes!: Around the World in 80 Recipes, and Fiesta! A Celebration of Latin Hospitality, which won Anya her second Beard award. When she's not in Spain or traveling to some exotic locale to try a new restaurant, Anya lives in New York City.

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