From one of the most acclaimed chefs in America today comes the first major Spanish cookbook to be published in two decades.
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 Saut ed 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 All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip caf s, and sun-drenched coasts of Spain--and back again to dinner at home..
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.
Named Bon App tit \'s Chef of the Year, Jos is a star in American cooking, as well as the nation\'s leading expert on Spanish cuisine.
Tapas by Jos Andr s 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.
Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors.
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.
A classic Spanish cookbook from Jos Andr s, a humanitarian, James Beard Award winner, New York Times bestselling author, and one of TIME\'s 100 Most Influential People. 60 color photos.
Tapas: A Taste of Spain in America presents astounding recipes for little plates of prepared foods--deftly combined to provide pure, exciting bursts of flavor in a way that is eminently practical for the home cook.
From one of the most acclaimed chefs in America today comes the first major Spanish cookbook to be published in two decades
