Tapas:
Tapas are an integral part of the Spanish lifestyle--served in cafes and bars the length and breadth of the country--and this is the ultimate guide to preparing them in a completely authentic fashion.
The tradition of serving tapas had a very practical beginning: the local sherry was served in a glass with a lid, or tapa, of bread or sometimes ham--apparently to keep flies out. Nowadays, tapas range from a simple snack of olives or fried almonds to delicious savoury dishes which can be used as first-course appetizers, or as part of a buffet or picnic.
Written by one of the world's leading experts in Spanish cuisine, an introductory section explains the role of these versatile little dishes in Spanish culinary culture. The reader is here guided through the finer points of the ingredients, techniques and special preparation, including marinating olives, rolling out cheese and anchovy dough and producing perfectly formed empanadillas.
Over 50 original step-by-step recipes then follow, which make light of intricate food combinations, with clear step by step instructions to guarantee spectacular results. The reader can choose from a wide variety of seafood, poultry, meat and vegetarian dishes, including little pies, tartlets, butterflied prawns, crispy pork cracklings, salted vegetable crisps, croquettes and little skewers. There is also advice on preparing accompaniments such as spicy Spanish dips and the famous Bunuelos puffed bread.
With over 250 color illustrations to tempt the reader and clarify technique, this expert guide brings all the flavour and excitement of Spanish tapas to every home.
(Item #383998)
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