Tapas The Little Dishes of Spain

Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal book-- with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory. Here are all the appetizer dishes that have long been a tradition in Spanish cuisine-- me langes of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called "tortillas" that enclose a variety of tasty tidbits; "banderillas," zesty combinations on skewers; and "empanadas," savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today-- dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations. With Spanish cooking at the forefront of today's cuisine, this " exceptional book by the leading American authority on the foods of Spain" (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today.Casas, Penelope is the author of 'Tapas The Little Dishes of Spain', published 2007 under ISBN 9780307265524 and ISBN 0307265528.