El Farol: Tapas and Spanish Cuisine by James Campbell Caruso
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- ISBN 10 1586851012
- ISBN 13 9781586851019
- Published Jul 30 2004
- Format Hardcover
- Page Count 160
- Language English
- Countries United States
- Publisher Gibbs Smith
- Imprint Gibbs M. Smith Inc
Publishers Text
At the El Farol restaurant in Santa Fe, New Mexico, a collection of delectable ingredients-smoked paprika, saffron, spicy chipotle chiles and piquillo peppers, capers and caperberries, and a variety of Spanish cheeses-gather for a celebration of Spanish flavor. Best known for their creative tapas menu, El Farol revolutionized dining in Santa Fe and New Mexico with such tapas as Pollo Curry, a simple cold chicken salad that is too good to ever remove from the menu; and Gambas al Ajillo, sautéed garlic shrimp with lime and madiera. Executive Chef James Campbell Caruso presents award-winning traditional and contemporary Spanish cuisine in a colorful medley of recipes from his menu, including soups and stews, hot and cold tapas, 14 main courses, desserts, and an exclusive section on wine.Featuring over 120 recipes, El Farol: Tapas and Spanish Cuisine, blends the rich and diverse cultural traditions of New Mexico with bold and interesting flavors. This unique collection presents Mediterranean and Spanish cooking influenced by a variety of lively Latin American dishes.
The tapas menu is ever-changing, bold, and energetic, according to the Dallas Morning News. The chef's Lobster-Chorizo Canneloni was voted Best Appetizer in the 2000 Taste of Santa Fe. James Campbell Caruso lives in Santa Fe, where he is the Executive Chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.
