About this item

The New Spanish takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. Don't look for the same-old tapas and sangria here. Instead you'll find a saffron rice fried with bacon and shrimp, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and cola (trust us, it's delicious) , and even a blueprint for making your own vermouth.Normally heavy dishes get a makeover to be fresher and more intensely flavorful as a result. Seasonal produce shines through. Structured as a meal is, chapters start withPintxos (super-simple skewered bites) and Conservas (canned and pickled foods are theunlikely jewels of Spanish cooking) then move on through Huevos, Vegetales, Arroz, Carne, Pescado, Postres, and Bebidas.



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