Author(s): PEPITA ARIS
With the famous little dishes of Spain, shown in over 290 step-by-step photographs, this title includes authentic appetizers and finger food from the bars and restaurants of Spain. It features over 50 tasty tapas recipes from every part of Spain, ranging from familiar classics to regional specialities. It introduces some of the major ingredients used in tapas, and their role in Spanish culinary culture. Traditional recipes feature a wide variety of seafood, meat, poultry and vegetable dishes, as well as a selection of sweet nibbles, that are perfect as party food or snacks. You can enjoy delicious dishes including patatas bravas, olive and anchovy bites, crispy pork cracklings and potato tortilla. It includes over 290 step-by-step photographs that clearly illustrate cooking techniques, and show the fantastic results that can be achieved, even by the novice cook. Tapas are an integral part of the Spanish culture and lifestyle and are served in cafes and bars throughout the country. This is the essential guide to preparing these delicious dishes. Tapas range from a simple snack of olives or fried almonds to light dishes, which can be served as first-course appetizers or as part of a buffet meal or picnic. Over 50 original recipes make easy work of intricate food combinations, with clear instructions for spectacular results. You can choose from a wide variety of seafood, meat, poultry and vegetarian dishes, including empanadillas, salt cod fritters and chicken croquettes. With over 290 photographs to tempt the reader and clarify techniques, this expert guide brings the taste and excitement of Spanish tapas to your home.
Pepita Aris is one of the world's leading experts on Spanish cuisine and has written many books on the subject. Pepita has had a house in Andalucia, Spain, for many years. The founder editor of Taste magazine, she has contributed to the US Bon Appetit! and the British Larousse Gastromomique, and appeared on radio and television to promote Spanish food and give cookery demonstrations.