Tapas: A Taste of Spain in America by José Andrés and Richard Wolffe

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Notes about this book

  • crjoburke on December 26, 2009

    This book comes out often when entertaining.

Notes about Recipes in this book

  • Catalan tomato and onion sauce (Sofrito)

    • mharriman on January 06, 2020

      This sauce holds up very well in the freezer. I made it for a lobster dish In same cookbook awhile back and put the remaining half in the freezer. I decided to make a chicken stew with it today after discovering an online Skinnytaste recipe: Soffrito chicken stew. I used Jose’s sauce and the rest of the Skinnytaste soffrito stew recipe, substituting chicken tenders for the called for chicken drumsticks. Turned out delicious, and it took less than 30 minutes from stove to bowls. Served over rice as suggested by Skinnytaste.

  • Tichi's gazpacho (Gazpacho al estilo de Tichi)

    • milgwimper on August 06, 2015

      I did not use all of the oil specified, only about 1/2 and no water as I had a vitamix. The recipe is easy to put together, and so deliciously smooth and velvety. I would make this again.

  • Tomato and watermelon skewers "Ferran Adrià" (Pinchitos de tomate con sandia "Ferran Andrià")

    • mirage on September 03, 2010


  • Potatoes Rioja-style with chorizo (Patatas a la Riojana)

    • SilverSage on March 21, 2016

      My guests loved these. But I found the instruction to 're water to cover' was way took much water. By the time it reduced to a thick sauce, the potatoes were overcooked. Next time I'll cutback on the water.

  • Moorish-style chickpea and spinach stew (Garbanzos con espinacas)

    • twoyolks on April 30, 2020

      The flavors were pretty good but the stew missed some umami and richness.

  • Traditional garlic shrimp (Gambas al ajillo)

    • SilverSage on March 21, 2016

      Two minutes per side was too long to cook this size shrimp, especially since you cook another minute after adding the brandy. I did a minute per side, then another with the brandy. They came out just right. The flavor was excellent.

    • lorloff on September 25, 2016

      Our go to recipie for Gambas al ajillo used smoked chiles de Oaxaca and used amontillado sherry instead of brandy. I too cook the shrimp 1 minute on side one then add the sherry and finish the shrimp.

  • Chicken and mushroom paella (Paella de pollo y setas)

    • Sally on May 23, 2012

      Great dish. We made this with skin-on, boneless chicken thighs and chanterelles. Rich, satisfying and very delicious.

  • Chicken with lobster (mar y montaña de pollo con bogavante)

    • mharriman on July 10, 2019

      Wonderful results for my first time use of this cookbook. The sauce for the lobster and chicken is nothing short of heavenly! This recipe takes a lot of time (80 minutes for me, not counting long cooking Sofrito made earlier), so when I plan it again, it will likely be for the weekend. I made a couple changes: I used thawed from frozen lobster meat and incorporated the juices from that for what was called for in the sauce. I also used Shiitake mushrooms instead of cremini since that’s what I had on hand. My husband and I commented that this tapas was better than some of the things we’ve eaten at Jose’s Jallelo restaurant!

  • Roasted pork tenderloin with apples (Solomillo asado con manzanas)

    • SilverSage on March 21, 2016

      This is the most tender pork tenderloin I've ever eaten. It was fork tender. He calls for a 1/2 pound tenderloin, but the ones in my store are all 1-1 1/2 pounds, so it cooked in the oven more than twice as long as called for. Curiously, he instructed to cut off the ends of the tenderloin and 'discard'. This may be how he got it to 1/2 pound, but I cooked the thing whole. The flavors were outstanding. The only down side is that the meat didn't brown. I may try to brown it first next time because I missed the crust.

  • Rack of lamb with honey allioli (Costillas de cordero con allioli de miel)

    • mirage on May 30, 2016

      The allioli was fabulous on grilled lamb!

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  • ISBN 10 1400053595
  • ISBN 13 9781400053599
  • Linked ISBNs
  • Published Nov 08 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

The first major Spanish cookbook in two decades, from José Andrés, recently named America's Chef of the Year by Bon Appétit.

Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family--and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:

  • Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs
  • Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster
  • Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples
  • Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams

The book's recipes are full of tremendous flavor and creativity, with in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain - and back again to dinner at home.

This is a breakthrough cookbook from an extraordinary chef.

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