Made in Spain Spanish dishes for the American kitchen

Review by Booklist Review

This celebration of contemporary Spanish cooking brims with Andrés' enthusiasm and his passion for the food of his native country. Recipes fall into categories by geography and by type of ingredients. Introductions to each section lay out a region's history and its place in Spain's culinary landscape. Andrés' recipes are generally accessible, but they often call for ingredients not readily found in areas of America without good international markets. Nevertheless, these recipes are models of simplicity. Andrés offers substitutes where possible so that unique ingredients don't always present insurmountable problems for the home cook. Seafood abounds, and even pork-based dishes call for the addition of squid or Norwegian lobsters. Spain's wonderful and varied cheeses appear just about everywhere. So refined is the chef's palate that whenever a recipe calls for water, Andrés insists on bottled or filtered water to ensure that flavors stay unsullied.--Knoblauch, Mark Copyright 2008 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.

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Review by Publisher's Weekly Review

Andres (Tapas), chef-owner of seven D.C.-area restaurants and host of PBS's Made in Spain, brings everyday Spanish cooking to the American table. A native of Spain and protege of elBulli's Ferran AdriØ, Andres offers an insider's perspective of his home country's cuisine and the varied approaches the different regions take to food. Dividing the book by food type and region, Andres provides a culinary guide to regional specialties: Andalucia and salads, Madrid and soups, and CataluOa and pork, among others. Recipes require no special cooking techniques or equipment and stress the importance of quality ingredients, most of which are easy to find. Mouthwatering highlights include lobster and mushroom paella, Catalan pork with sausage and mushrooms, and chicken with peppers, tomatoes, onions and Spanish ham. One hundred lavish full-color photos make even the simplest of dishes (such as roasted vegetables, Mallorca style, and Manchego with tomato, thyme and walnuts) tantalizing. This collection will appeal both to cooks new to Spanish cooking and those familiar with it, and all will learn something from Andres, who shows us why Spain is taking its rightful place at the top of the culinary ladder. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved

(c) Copyright PWxyz, LLC. All rights reserved

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Review by Library Journal Review

Andres is the chef/owner of seven restaurants in and around Washington, DC, including Jaleo and minibar. His first cookbook was Tapas; his new one is the accompaniment to his PBS series, Made in Spain, now in its second season. Here the focus is on Spanish regional cuisine, both classic dishes and Andres's more contemporary interpretations. Recipes are organized by course or main ingredient, but each chapter opens with a brief description of a different region and its culinary treasures; headnotes provide further context. Some of the dishes are rustic, others more sophisticated; all are shown in striking color photos. Spanish food is hot now, and Andres is one of its stars; for all subject collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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Tortilla de Patatas (Potato Omelet) Serves 4 I have read a great deal about the Galician restaurant El Manjar over the years, but I never got the chance to eat there until recently. I was amazed at how they make their tortilla with a few simple ingredients: eggs, potatoes, olive oil, and salt. It might look easy to cook an omelet, but it takes a lot of practice to cook omelets as well as they do at El Manjar. This recipe is inspired by theirs--and it's well worth the effort to master.    • 3 cups plus 2 tablespoons Spanish extra-virgin olive oil    • 1/2 pound russet potatoes, peeled, quartered, and thinly sliced    • 6 large eggs    • 1 teaspoon sea salt Heat 3 cups of the olive oil in a medium pot over medium-low heat until it measures 250°F on a candy thermometer. Fry the potatoes until golden brown, about 20 minutes. With a slotted spoon, transfer the potatoes to paper towels to drain. Using an electric mixer, beat the eggs in a large bowl with the salt. You want them to incorporate a lot of air so they fluff up. Add the cooked potatoes to the beaten eggs and let sit for 1 minute. Heat the remaining 2 tablespoons olive oil in a 12-inch sauté pan over high heat. Once the oil begins to smoke slightly, remove the pan from the heat and pour in the egg-potato mixture. Return the sauté pan to the stovetop and reduce the heat to low. The tortilla will puff up like a soufflé. Once it begins to set and the edges turn golden brown, flip the tortilla: Place a plate over the pan and invert the pan and plate together so the tortilla ends up on the plate, uncooked side down; slide the tortilla back into the pan, uncooked side down. Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, flip the tortilla back over and allow the center hole to close. Transfer the tortilla to a platter, cut into wedges, and serve.   Excerpted from Made in Spain: Spanish Dishes for the American Kitchen by Jose Andrés, Richard Wolffe All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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