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Tapas: The Little Dishes of Spain by…

Tapas: The Little Dishes of Spain

by Penelope Casas

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Another cookbook that lacks presentation... The dishes presented in the photographs are just not appetizing. The colors are that bland yellow/red/brown/orange. Just very boring looking.

The print is easy to read and the recipes are easy to follow.

Much of the food is not what is usually eaten in the U.S., unless you know Spanish families: Tuna butter canape; Canape of mackerel & cured ham; Pimiento & dry cod salad; Calves live in almond sauce; Stuffed pigs feet vinaigrette; Blood sausage in puff pastry....

I'll pass. ( )
  Auntie-Nanuuq | Jan 18, 2016 |
My most frequently used cookbook ( )
  dickcraig | Aug 18, 2008 |
All these books coming out, riding the tidal wave of interest in Tapas in the last decade, but this is still my favorite one. It's comprehensive, inventive and imaginative. And the author never gets in the way of the work. It's delicious. ( )
  mcglothlen | Apr 25, 2007 |
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To Luis, and all the great years of eating tapas together
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Amazon.com Amazon.com Review (ISBN 0394742354, Paperback)

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

(retrieved from Amazon Thu, 12 Mar 2015 18:18:36 -0400)

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