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The New Spanish Table delivers the food of Spain in all its glory. A big, bold, 175-recipe collection, packed with gorgeously colorful photographs, it gets right to the heart of Spain today: its marriage of innovation, deep-rooted traditions, amazinging ingredients, and everything one could ever want in between.
Written by Anya von Bremzen, coauthor of Please to the Table (64,000 copiesin print) and a foodwriter who's been covering Spain for10 years, The New Spainsh Table turns paella on its head--asin Basque Smoked Cheese Paelle with Garlic Oil. Lavishes with sexy tapas--Smoky Froed Almonds with Sea Salt, Catalan Guacamole, Blue Cheese and Date Croquettes. Heralds the gazpacho revolution--Adolfo Munoz's Strawberry, Tomato, and Fennel Gazpacho. Signs off with desserts that show Spanish cuisine at its creative best: Warm Chocolate Souffle Cakes with Thyme Ice Cream, Clarisa Nun's Banana and Hazelnut Tart. And along the way, visits at the Spanish table with home cooks, taberna owners, celebrity chefs, farmers, winemakers, nuns who bake like a dream. Includes appendices on Spanish wine, finding Spanish ingredients, and Anya's recommended restaurants. Estupendo!
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