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A
Day at elBulli
by Ferran Adrià, Albert Adrià, Juli Soler
Paperback from Phaidon Press
ISBN: 0714856746
For the first time, A Day at elBulli: An Insight into the Ideas,
Methods and Creativity of Ferran Adria allows unprecedented access
to one of the world's most famous, sought-after and mysterious restaurants.
Having held three Michelin stars since 1997, and regularly voted 'Best
Restaurant in the World' by a panel of 500 industry professionals, elBulli
has been at the very forefront of the restaurant scene since Ferran Adria
became sole head chef in 1987.
Aimed at food enthusiasts as well as industry professionals, the book
documents all the activities and processes that make up just one day of
service with stunning colour photography of the kitchens, staff, creative
workshop, dishes, the restaurant itself and its striking surroundings near
the town of Roses, north east of Barcelona. The book starts with daybreak
at 6.15 am, then shows visits to the local markets to source ingredients
from 7.00 am, Ferran's arrival at the workshop, his morning creative experimentation
session, the arrival of the rest of the brigade at 2.3 0 pm to begin the
mise-en-place for the evening, the preparations of each guest's menu, the
daily tasks of the front of house team, and the arrival of the first guests
for dinner from 7.45 pm until the last guests' departure by 2.00 am.
The menu is fully explained with detailed and technical recipes that
reveal the full extent of the chefs' artistry. Innovative text inserts
open the lid on the history of elBulli and Ferran Adria, the creative methods,
the secret workshops, the technical processes behind the creation of a
dish, the network of sensations and interactions that take place between
a restaurant and its guests and the sensory experiences of eating, as well
as the formidable reservations procedure and the structure of a meal into
four theatrical 'acts'.
A Day at elBulli: An Insight into the Ideas, Methods and Creativity
of Ferran Adria allows all lovers of good food to experience this spectacular
restaurant to the full. |
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Tapas:
The Little Dishes of Spain
by Penelope Casas
Paperback from Knopf
Media Published: 1985-09-12
ISBN: 0394742354
More than 300 wonderful tapas recipes (traditional Spanish appetizer
dishes). Offers carefully selected menus to make the work easy and to ensure
a beautifully balanced array of delicious, unusual and colorful dishes.
8 pages of full color photos.
Tapas are more than savory appetizers. "They represent a style of eating
and way of life," says Penelope Casas, whose Tapas: the Little Dishes
of Spain presents more than 300 recipes for the mouth-watering morsels.
"So very Spanish, yet adaptable to America," she says, "they cross the
line into what we think of as first course or main course dishes."
In chapters such as Tapas in Sauce; Marinades, Patés, Salads,
and Other Cold Tapas; and Tapas with Bread or Pastry, Casas provides a
definitive selection of the traditional Spanish bar food--dishes to pass
out at a gathering, to serve on a buffet, or to make a party of. Readers
wishing an introduction to this versatile food, and the culinary culture
in which it thrives, will want this bestselling book.
The recipe array is vast. Sauce or ragout-like tapas include Shrimp
and Mushrooms in Almond Sauce, Scallops with Cured Ham and Saffron, and
Veal Meatballs in Spicy Chorizo Sauce. Endives Filled with Salmon and Shrimp
Melon and Apple Salad are two examples of the many tantalizing cold tapas.
Prawns Grilled with Garlic Mayonnaise, Lamb Brochettes, and the Three-Layer
Omelet, a mixed-egg and vegetable tortilla, are hot-from-the-stove, show-stopping
tapas. Including eight pages of color photos, a glossary of ingredients,
menus, and a list of recommended Spanish tapas bars, the book is a complete
tapas tour. Cooks at all skill levels will find dozens of these tasty little
morsels to make and enjoy. --Arthur Boehm |
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1080
Recipes
by Simone Ortega, Inés Ortega
Hardcover from Phaidon Press
ISBN: 0714848360
From the publishers of The Silver Spoon, Spain's best-loved cookbook,
available for the first time in English.1080 Recipes is the definitive
book on traditional and authentic Spanish home cooking, trusted throughout
Spain for over thirty years. Written by Spain's best-loved food authorities,
it showcases the fastest growing cuisine in popularity, with Spanish restaurants
and tapas bars opening in cities all over the world. A bestseller since
publication, 1080 Recipes has sold millions of copies in Spain. It contains
1080 recipes from all Spanish regions, covering everything from appetizers
to stews, from vegetables to desserts. 1080 Recipes is designed by Javier
Mariscal, the famous Spanish graphic designer and illustrator, and it includes
over 200 illustrations he has created exclusively for this edition along
with 100 specially commissioned photographs. One out of 1080: A Sample
Recipe from 1080 RecipesPotatoes with chorizo and bacon Patatas con chorizo
y baconServes 4Ingredients --3 tablespoons butter or 4 tablespoons lard
--5 tablespoons sunflower oil --2 ounces chorizo sausage, peeled and thinly
sliced --3 -+ ounces thickly sliced bacon, cut into -+ inch wide strips
--3 -+ pounds small potatoes, preferably new potatoes, unpeeled --1 tablespoon
chopped fresh parsley --1 clove garlic, finely chopped --saltMelt the butter
or lard with the oil in a pan or large skillet. (It needs to be big enough
to hold the potatoes in a single layer.) Add the chorizo and bacon and
cook over medium heat, stirring constantly, for a few minutes then add
the potatoes. Season with salt and cook covered over low heat, shaking
the pan occasionally, for 45-60 minutes, until the potatoes are evenly
browned. Just before serving, sprinkle with parsley and garlic and stir
for a few minutes more. Transfer to a warm serving dish and serve immediately.Note:
Some types of chorizo become hard with prolonged cooking. To prevent this,
cook the slices with the bacon, then remove and set aside. About 10 minutes
before serving, return the slices of chorizo to the pan.
From the publishers of The Silver Spoon, Spain's best-loved
cookbook, available for the first time in English.
1080 Recipes is the definitive book on traditional and authentic
Spanish home cooking, trusted throughout Spain for over thirty years. Written
by Spain's best-loved food authorities, it showcases the fastest growing
cuisine in popularity, with Spanish restaurants and tapas bars opening
in cities all over the world. A bestseller since publication, 1080 Recipes
has sold millions of copies in Spain. It contains 1080 recipes from all
Spanish regions, covering everything from appetizers to stews, from vegetables
to desserts. 1080 Recipes is designed by Javier Mariscal, the famous
Spanish graphic designer and illustrator, and it includes over 200 illustrations
he has created exclusively for this edition along with 100 specially commissioned
photographs. |
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The
New Spanish Table
by Anya von Bremzen
Paperback from Workman Publishing Company
ISBN: 0761135553
Amazing things are happening at the new Spanish table. The sweet-hot
pequillos of Navarra turn up in a classic potato tortilla (the beloved
omelet found in every tapas bar). Purple-veined Cabrales butter melts across
a thick grilled T-bone. Honey is drizzled over eggplant "fries." Chocolate
meets olive oil, strawberries meet fennel, vanilla meets salmon. Mysteriously
delicious savory ice creams--balsamic vinegar, thyme, saffron--garnish
soups and seafoods.
Casual, quietly inventive, steeped in regional traditions but unmistakably
modern, Spain is the new France and Italy, an ipicenter of contemporary
Mediterranean cooking with a wealth of alluring flavors and preparations.
Written by Anya von Bremzen--an award-winning food writer who first
fell in love with Spain in the early 1980s, introduced the Catalan genius
and three-star chef Ferran Adrià to American readers in 1997, and
today spends close to half her year in the country--The New Spanish
Table delivers all the pleasures of this exhilarating cuisine.
It's a rustic table: Baked Fish with Romesco Potatoes. It's elegant:
Rack of Lamb with Pistacchio Pesto. It's exquisitely simple: Smoky Fried
Almonds with sea salt, an addictive marriage of four ingredients. It's
for entertaining--dozens of tapas, paellas and cazuelas (named after the
Spanish terra-cotta casseroles)--and, with its glorious comfort foods like
fried eggs with crackling, crispy whites, and luscious unusual Rice Pudding
Ice Cream, perfect for cozying up, alone.
Most of all, The New Spanish Table is an irresistible, festive
celebration of flavors from a culture absolutely passionate about food,
wine, and the pleasures of an excellent meal. |
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Spain...A
Culinary Road Trip
by Mario Batali, Gwyneth Paltrow
Hardcover from Ecco
Media Published: 2008-10-21
ISBN: 0061560936
From Mario Batali, superstar chef and author of Molto Italiano
and Italian Grill, comes an eating tour throughout Spain with his
friend Gwyneth Paltrow.
Spain...A Culinary Road Trip is the companion book to the prime-time
public television series Spain...On The Road Again. The premise
is simple: Mario Batali and Mark Bittman are single-minded, food-obsessed
friends who are constantly on the lookout for the food, wine, and cooking
that is unique to Spain--and in this series they will find it. Gwyneth
Paltrow and the Spanish actress Claudia Bassols are eager to enjoy all
the pleasures the country has to offer, and each pair will be lured into
the worlds of the other.
The foursome take the ultimate road trip adventure, showcasing the pleasures
of Spain, the country's regional cuisine, art, history, and culture, as
they've never been seen before. Hundreds of gorgeous and candid photos,
anecdotes, and more than seventy recipes from Mario appear in this scrapbook
of the dream vacation through Spain. |
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The
Cuisines of Spain: Exploring Regional Home Cooking
by Teresa Barrenechea
Paperback from Ten Speed Press
Media Published: 2009-08-11
ISBN: 158008835X
From the array of its traditional tapas to the daring preparations
of its new generation of chefs, Spain has captivated the world with its
gastronomic riches. In The Cuisines of Spain, Teresa Barrenechea
showcases her heritage through more than 250 recipes culled from her extensive
repertoire, and from friends and fellow chefs across Spain. The famed rice
dishes of Valencia, the piquant mojos of the Canary Islands, the hearty
stews and braised meats of the interior-all of the classics are here in
definitive form, as are many lesser-known but equally important and intriguing
regional dishes.
Barrenechea weaves a captivating narrative of Spain's diverse peoples,
landscapes, and ingredients, revealing how the forces of geography, culture,
and politics gave rise to the food traditions that we honor today. More
than 100 photographs from Barcelona-based photojournalist Jeffrey Koehler
take readers to the fields, markets, wharves, and kitchens of the provinces,
and the renowned work of Christopher Hirsheimer puts Barrenechea's recipes
on brilliant display.
A celebration of home cooks past and present, The Cuisines of Spain
is an enduring and intimate portrait of a great folk food tradition from
one of the country's most talented culinary ambassadors.
Born and raised in Spain's Basque Country, Teresa Barrenechea (The
Basque Table), has been very purposeful with her title, choosing the
plural, cuisines, to speak of Spain in her most recent book, The Cuisines
of Spain. There is no one Spanish food, plain and simple. And what
the author wants to convey is a sense of place for the many delicious dishes
she presents (there are over 250 recipes). It's a kind of culinary coaching,
a catch up for the cooks already familiar with which dishes one can attribute
to Northern Italy, say, or Sicily, or Alsatian France. Spain, and Spanish
culinary traditions, remain something of a frontier. And that makes Teresa
Barrenechea something of a pioneer. Exploring Regional Home Cooking:
That's the sub-title of the book, and therein lies the magic.
The Cuisines of Spain is first and foremost a book to read. The
author's first two chapters describe in great detail the history and geography
of Spain's regions which she groups by shared climate and natural resources.
She calls this "following bean stews rather than political boundaries."
Woven into this tapestry are traces of the Phoenicians, ancient Greeks,
Romans, Celts, Visigoths and Vandals (who left behind livestock farming
practices), Moorish and Jewish culture, and, of course, the New World impacts
of foods returning with Columbus--tomatoes, potatoes, corn, peppers. She
gets granular--which pigs, grown where and eating what, contribute to the
great hams of Spain.
She divides the book by the flow of a meal, and makes suggestions throughout
which dishes would typically go together. This is if you were to choose
to cook an entire Spanish meal, from tapas to dessert. You could also strive
to include a single Spanish dish in your weekly meals, learning as you
go, expanding a repertoire, because this is home cooking. This is about
every day, not just special occasions.
The enterprising cook will find chapters devoted to "Tapas," "Cold Soups
and Salads," "Vegetable Dishes and Other First Courses," "Breads," "Pies
and Pastas," "Warm Soups and Legume Stews," "Rice Dishes," "Fish and Shellfish,"
"Poultry, Meats, and Game," "Desserts and Other Sweets," and "Beverages."
There's a chapter of basic recipes as well as a list of sources for some
of the more unusual ingredients.
This is a lush, beautifully illustrated and designed cookbook, as at
home on a coffee table or nightstand as in the kitchen. Take the author's
advice: Follow the bean stews into a new world of Old World home cooking.
--Schuyler Ingle |
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Pintxos:
Small Plates in the Basque Tradition
by Gerald Hirigoyen, Lisa Weiss
Hardcover from Ten Speed Press
Media Published: 2009-04-01
ISBN: 1580089224
An authentic small plates cookbook from the top Basque chef in America.
Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small
plates, served at his restaurants, Bocadillos and Piperade, set the standard
for tapas in San Francisco. This book features 75 distinctive California-inflected
versions of Spanish tapas and French Basque dishes (including Salt Cod
with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas
with Spicy Mango Dip) specially written for the home cook. Conveniently
organized by type of dish--grilled, soups, braises, skewers and toasts,
sandwiches, bean dishes, and fried foods--and illustrated with the exemplary
photography of James Beard award-winning photographer Maren Caruso, PINTXOS
is all you need to host an authentic and stylish tapas party at home.
"[Bocadillos is] the most captivating and authentic-feeling Spanish
tapas-style restaurant in the city." --Michael Bauer, San Francisco ChronicleReviews"[A]
tasty and broad array of small plates that will tantalize and satisfy."--Publishers
Weekly |
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Ferran:
The Inside Story of El Bulli and the Man Who Reinvented Food
by Colman Andrews
Hardcover from Gotham
The first-ever biography of Ferran Adrià, the chef behind
Spain's renowned El Bulli restaurant, by one of the world's foremost food
authorities.
More than just the most influential chef of the late-twentieth and
early-twenty- first century, Ferran Adrià is arguably the greatest
culinary revolutionary of our time. Hailed as a genius and a prophet by
fellow chefs, worshipped (if often misunderstood) by critics and lay diners
alike, Adrià is imitated and paid homage to in professional kitchens,
and more than a few private ones, all over the world. A reservation at
his one and only restaurant, El Bulli, is so coveted that scoring a table
is harder than nabbing fifty-yardline tickets to the Super Bowl.
In his lively close-up portrait of Adrià, award-winning food
writer Colman Andrews traces this groundbreaking chef's rise from resort-hotel
dishwasher to culinary deity, and the evolution of El Bulli from a German-owned
beach bar into the establishment voted annually by an international jury
to be "the world's best restaurant." Taking the reader from Adrià's
Franco-era childhood near Barcelona through El Bulli's wildly creative
"disco-beach" days and into the modern-day creative wonderland of Adrià's
restaurant kitchen and the workshop- laboratory where his innovations are
born and refined, Andrews blends sweeping storytelling with culinary history
to explore Adrià's extraordinary contributions to the way we eat.
Through original techniques like deconstruction, spherification, and
the creation of culinary foams and airs, Adrià has profoundly reimagined
the basic characteristics of food's forms, while celebrating and intensifying
the natural flavors of his raw materials. Yet, argues Andrews, these innovations
may not be his most impressive achievements. Instead, Adrià's sheer
creativity and courageous imagination are his true genius-a genius that
transcends the chef's métier and can inspire and enlighten all of
us.
Entertaining and intimate, Ferran brings to life the most exciting
food movement of our time and illuminates the ways in which Adrià
has changed our world- forever altering our understanding and appreciation
of food and cooking. |
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La
Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast
by Jeff Koehler
Hardcover from Chronicle Books
ISBN: 0811852512
The most famous dish of the hottest cuisine in town right now, paella
is as flavorful as it is festive. Longtime Barcelona resident and Spanish
food expert Jeff Koehler fills us in on this cherished rice dish, from
its origins to just what it takes to make the perfect one (even without
an authentic paella pan). Thirty recipes range from the original paella
valenciana, studded with chicken and rabbit, to his mother-in-law's
Saturday shellfish special, to sumptuous vegetarian variations, to surprising
soups and sweet takes. Stunning scenic photographs, shots of the finished
dishes, plus a source list of unusual ingredients and special equipment
round out this gorgeous homage to one of Spain's national culinary treasures. |
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