About this item
Amazing things are happening at the new Spanish table. The sweet-hot pequillos of Navarra turn up in a classic potato tortilla (the beloved omelet found in every tapas bar). Purple-veined Cabrales butter melts across a thick grilled T-bone. Honey is drizzled over eggplant "fries." Chocolate meets olive oil, strawberries meet fennel, vanilla meets salmon. Mysteriously delicious savory ice creams—balsamic vinegar, thyme, saffron—garnish soups and seafoods. Casual, quietly inventive, steeped in regional traditions but unmistakably modern, Spain is the new France and Italy, an ipicenter of contemporary Mediterranean cooking with a wealth of alluring flavors and preparations. Written by Anya von Bremzen—an award-winning food writer who first fell in love with Spain in the early 1980s, introduced the Catalan genius and three-star chef Ferran Adrià to American readers in 1997, and today spends close to half her year in the country—The New Spanish Table delivers all the pleasures of this exhilarating cuisine.
About the Author
Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing editor at Travel Leisure magazine; and the author of five acclaimed cookbooks, among them The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, and Please to the Table: The Russian Cookbook (coauthored by John Welchman) . Her latest book is Mastering the Art of Soviet Cooking: a Memoir of Food and Longing (Crown, September 17, 2013)
