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Made in Spain: Spanish Dishes for the American Kitchen | 
 enlarge | Author: Jose Andres
Publisher: Clarkson Potter
Category: Book
List Price: $35.00
Buy New: $23.10
You Save: $11.90 (34%)
New (45) Used (8) from $20.49
Rating:  2 reviews
Sales Rank: 2952
Media: Hardcover
Pages: 256
Number Of Items: 1
Shipping Weight (lbs): 2.2
Dimensions (in): 10.1 x 7.6 x 1
ISBN: 030738263X
Dewey Decimal Number: 641.5946
EAN: 9780307382634
ASIN: 030738263X
Publication Date: November 4, 2008 (New: Last 30 Days)
Availability: Usually ships in 24 hours
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Product Description
Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef Jose Andres.
In this irresistible companion volume to his public television show Made in Spain, Jose reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, Jose takes us on a flavorful tour of his beloved homeland, from Andalucia to Aragon. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking.
In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, Jose shows us the land of the great Don Quixote, where a magical flower produces precious saffron.
The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket.
With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.
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| Customer Reviews:
Great Entry Point or Further Roadmap into Spanish Cuisine November 17, 2008
rodboomboom (Dearborn, Michigan United States)
5 out of 5 found this review helpful
Have not seen the PBS show that this cookbook is matched with. Purchased this as interested in tapas and Spanish cuisine, and because Andres is such well known Spanish chef and is interested in his cuisine being utilized in American context, as the subtitle of this work exhibits.
These are not that difficult in either technique, and the specialized ingredients are given sources that one can pursue, e.g. Spanish cheeses, olive oils, rices, etc. Igourmet is also a good source I have found, as are the increasing number of specialty gourmet food markets such as Trader Joe's.
Clarkson Potter seems to always turn out a great cookbook, and this fits right in their mold. Great full-page, full-color photos highlight the entrees, and the ingredients and instructions are clean, clear and usable. Jose also lists tips with each, such as substitutions, technique helps, etc.
They are organized as the show, on certain regions of the country and their cuisine. The two tried so far were exceptional, Tomato toast with Garrotxa cheese, and the Lobster and mushroom paella.
I truly find this food compelling, as it is light, healthy and inviting all at the same time. Will be trying many of these in the future, e.g. Traditional basque stew of tuna, poatatoes, pepper and onions, and Pork Meatballs with squid. Many who are really into Mediterranean cooking are becoming more and more enamored with this country's rising popularity, as Mario Batali's example provides.
A cooking tour of Spain November 25, 2008
Lynn Harnett (Marathon, FL USA)
3 out of 3 found this review helpful
Spanish chef and Washington D.C. restaurateur Andres offers a lushly photographed companion to his PBS show, "Made in Spain." A tour of his native land with a course in each region - salads from Andalucia, soups from Madrid, seafood from Galicia, vegetables from Navarra - the book emphasizes everyday fare, showcasing regional specialties. Rice varieties from Valencia, for instance, elevate paellas to "revelations."
Mouthwatering classics include Basque Leek and Potato Soup, Shredded Salt Cod with Tomatoes and Olives, Lobster and Mushroom Paella, Nectarines with Anchovies and Pedro Ximenez (sherry vinegar) Dressing, and Asturian Bean Stew.
The enticing design has a bold, modern easy-to-read look with lots of white space and color, though the differing typefaces for ingredients, directions, background story and chef's tip are a little busy. Ingredients are authentic, fresh and most are easily found. Substitutions are suggested for hard-to-find items and Andres provides Internet sources for Spanish ingredients. A book for everyday and company too.
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