Gathers more than two hundred recipes for appetizers in the Spanish style, including vegetable, egg, cheese, fish, and meat tapas, and featuring both traditional favorites and recipes from contemporary chefs.
The Book of Tapas presents the definitive collection of simple and authentic tapas recipes, from gambas al ajillo, or garlic shrimp (prawns), to tortilla espanola, or Spanish tortilla. Written by Simone and Ines Ortega, with an introduction by renowned Spanish tapas chef Jose Andres, the book shows how versatile and tasty tapas can be.
In recent years the popularity of Spanish food has grown throughout the world, and the best-loved variety of Spanish cuisine is undoubtedly tapas. Tapas - appetizing little dishes of bite-size food, usually eaten before dinner - have become a Spanish way of life. Served in bars all over Spain, good tapas are all about the perfect marriage of food, drink, and conversation. Now, for the first time, The Book of Tapas presents a complete guide to this convivial way of eating with over 250 easy-to-follow recipes, which can be served with drinks in typical Spanish style, combined to create a feast to share with friends, or served as appetizers and light meals. The recipes are simple to prepare in any kitchen, yet utterly authentic, enabling any aspiring cook to make their first attempt at cooking Spanish food.
The huge popularity of Spanish food has grown even more following the publication of the iconic 1080 Recipes, and the best-loved type of Spanish food is tapas. Tapas consists of appetizing little dishes of bite-sized food, usually eaten before or after dinner, and it has become a Spanish way of life. Served in bars all over Spain, good tapas is all about the perfect marriage of food, drink and conversation.
Now, for the first time, the 1080 Book of Tapas presents a complete guide to this convivial way of eating with over 200 easy-to-follow recipes that can be served with drinks in typical Spanish style, or combined to create a feast to share with friends. The recipes are fully updated and easy to follow, and include the most popular tapas dishes from 1080 Recipes, along with many brand new recipes from the Ortegas' definitive collection. They are simple to prepare in any kitchen and yet utterly authentic, enabling any aspiring cook to make their first attempt at cooking Spanish food, or helping more experienced cooks to expand their repertoire.
Also included in this book are modern tapas recipes from some of the world's best-known tapas chefs, including Jose Andres, Albert Adria, Albert Raurich, Jose Manuel Pizarro, and Sam and Eddie Hart. The book's authors, Simone and Ines Ortega, are the ultimate authorities on traditional cooking in Spain and have written about food for many years. 1080 Recipes has sold over two million copies and has been the ultimate Spanish cooking bible since its first publication. Jose Andres, the chef widely credited with bringing tapas to America, has selected the recipes and written a new introduction about the tapas culture that has spread worldwide.
