From twenty-five of Spain's and the US's leading chefs, from Manolo de la Osa to Norman van Aken, Spain and the World Table presents 125 accessible recipes from the CIA's "Worlds of Flavor" International Conference and Festival.
From Publishers Weekly
In 2006, the Culinary Institute of America gathered chefs from Spain and around the world to attend a conference on Spanish cuisine and its impact on the world table. This splendid book brings the conference to life with vivid photos and exciting recipes, beautifully written by Shulman ( Mediterranean Harvest), covering Spain's regions, the history and importance of different courses and the high-quality ingredients used in Spanish cooking, from wine and sherry to potatoes and rice. The recipes, by chefs from Spain, Japan, Peru and the U.S., are a perfect mix of ultra-traditional Spanish dishes like Tortilla Española and Paella Valenciana, updated classics such as a gorgeous Beet and Cherry Gazpacho, and international dishes inflected with Spanish flair, such as Sushi Paella.
Some of the recipes use fairly advanced techniques, and many ingredients are not widely available, though some substitutions are suggested and, along with a glossary, a helpful list of sources is provided. But with Shulman's excellent insights into Spanish products and ways of preparation, even the more difficult recipes feel accessible.
I HIGHLY reocomend this cookbook. Good variety of dishes, wonderful photos, simple clear directions, excellent price, delicious and authentic (wWe just came back from Spain).-Beverly
I''m not sure why this great cookbook hasn't received any reviews yet, so let me be the first. I became very fascinated with Spanish cuisine about a year ago, and this was the first Spanish cookbook I bought. I have since bought five more, by different authors, and I find that this one is definitely one of the best, if not the best. I have so far tried seven recipes, and most of them turned out really well, even though I started out as a beginning cook of Spanish cuisine (and a beginning cook in general). The lamb meatballs with sherry sauce were fantastic, and the garden gazpacho is still the best gazpacho recipe I have tried.The instructions are really clear and easy to follow, even with the more complicated recipes. There are also many color photos of the finished dishes, which helps me a lot. I think that what makes this book really unique is that it includes many recipes with a fusion twist, particularly with New World and Asian influences. I think this makes the traditional (already fantastic) Spanish meals taste even better and more exciting. I can't wait to try the rest of these recipes.-Yelena
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