New Tapas: Today's Best Bar Food from Spain, Featuring Recipes by Spain's Top Tapas Chefs by Fiona Dunlop

  • Smoked salmon and curd cheese on a tomato confit (Mil hojas de tomate y queso fresco) (page 15)

    from New Tapas: Today's Best Bar Food from Spain, Featuring Recipes by Spain's Top Tapas Chefs New Tapas by Fiona Dunlop

    • Categories: Small plates - tapas, meze; Main course; Basque
    • Ingredients: tomatoes; thyme; squid ink; sunflower oil; smoked salmon; queso fresco
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1845331826
  • ISBN 13 9781845331825
  • Published Mar 17 2006
  • Format Paperback
  • Page Count 192
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

Spain's greatest culinary tradition, tapas, is in the grip of a renaissance. Delicious dishes are being created by a new generation of chefs working in ultra modern restaurants, as well as by experienced tapas cooks in back street bars. Like the old tapas favourites, these new dishes are oozing with intense flavours and a rich variety of textures. In "New Tapas", some of Spain's most creative chefs present their favourite tapas, from their own versions of traditional favourites such as Tortilla and Calamari in a red wine stew to modern creations such as Chicken in a honey sauce and a crisp frisee salad with a warmed sherry and garlic dressing. Some of the dishes are sheer masterpieces, fusing traditional Spanish cuisine with international influences, while others are mouth-wateringly earthy, fresh and indisputably Spanish. But all of these tapas are easy to make, combining minimal preparation with dazzling tastes and textures.

Other cookbooks by this author