Tapas or Bundt Cake Bliss

Tapas: A Taste of Spain in America

Author: Jose Andres

The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit.


Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:

• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs

• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster

• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples

• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams

All these recipes are full of tremendous flavor and creativity, aswell as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home.

This is a breakthrough cookbook from an extraordinary chef.

Publishers Weekly

Although Andr s, a prot g of modern Spanish culinary padre Ferran Adria, stresses the importance of "sticking to the basics," each recipe in his debut collection of tapas (small-plate dishes) is stunningly standout. From Lobster with Clementines and Grapefruit in Saffron Oil to Slow-Roasted Beef Tenderloin with Cabrales (a knock-your-socks-off Asturian blue cheese), each dish, matched with a Spanish wine, strikes the right balance of being unusual but not too out there. Recipes are introduced with an anecdote, helpful hints and simple variations, and traditional Spanish dishes that typically take hours to prepare have been updated to accommodate modern cooks' schedules (among them, a Catalonian classic slow-roasted chicken, stewed with dried apricots, hazelnuts and prunes, ready in under 30 minutes). Though Andr s omits desserts (with the exception of flan, courtesy of mam ), he more than makes up for it with entire chapters dedicated to mushrooms, tomatoes and even garlic. Andr s showcases the bounty and vibrancy of Spanish cuisine without alienating readers, explaining through his precise and charming philosophy that "tapas are for eating at home or with friends." 260 color photos. (Nov.) Copyright 2005 Reed Business Information.

Library Journal

With five highly successful restaurants in Washington, DC, and its environs, Andr s is probably the best-known Spanish chef in the country. His first cookbook presents some of the delectable tidbits he serves at his tapas restaurants, including traditional favorites re-created with American ingredients. He describes tapas as "a way of eating, and a way of living," but he sees these as dishes to share and mix, to serve as an appetizer or as a meal in themselves. Recipes are organized by ingredient, from olives and olive oil to citrus to fish, shellfish, and meat, and they are mouth-watering: Oven-Roasted Potatoes and Oyster Mushrooms, for example, or Lobster with Piment n and Olive Oil. Each recipe includes a chef's tip, and thoughtful wine suggestions are provided as well. Highly recommended. Copyright 2005 Reed Business Information.

Interesting book: Dinner Doctor or Comfort Me with Apples

Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens

Author: Susanna Short

How does an ordinary person make a sophisticated, crowd-pleasing cake in a snap? With a bundt pan, of course! Foodie Susanna Short brings back the beautiful bundts of yesteryear with mouthwatering, kitchen-tested recipes for busy families, elegant entertainers, and confection connoisseurs everywhere in Bundt Cake Bliss. From vintage favorites like Quick Orange Kiss and Tunnel of Fudge to fanciful finds like Green Chili Cornbread and Mexican Hot Chocolate Mini Bundts, this delightful book features just about every delectable bundt baked by the Midwest’s own since the handy pan burst into the baking scene in the 1960s. And don’t forget the dozens of glazes, sauces, and frostings sure to transform any cake into a shining crown of glory. Here is a cookbook that makes baking accessible to all, where fun is an essential tool in the kitchen. Among the delicious recipes and stories of the cakes and their creators are tips for dressing up bundts for special occasions and for managing those unexpected mishaps. And to top it off, Short offers warm and humorous reflections about the power of bundts in building community. Susanna Short is a caterer who has been baking with passion and curiosity since the age of six. Dorothy “Dotty” Dalquist and her husband H. David Dalquist developed the original Bundt pan for their company, NordicWare.