Tapas and other Spanish Plates to Share

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Written by Ryland Peters & Small
Size: Hardcover - 144 pages

Tapas are small dishes with a long history, conventionally served in Spain as an accompaniment to a glass of sherry, wine, or beer. They may be made from a great variety of ingredients, from meat and poultry to cheese and eggs, and they have become hugely popular as party food. Tapas now enjoy worldwide appeal as they represent a highly sociable way to eat, making them the perfect choice for sharing. The mouth-watering recipes included in this book are designed to be combined and many can be made in advance. All of the classic recipes—and more—are here, from Croquetas de Jamon Serrano (ham and chicken croquettes) and Pinchitos Morunos (spicy Moorish kebabs) to Esparragos Trigueros a la Plancha (grilled wild asparagus) and Patatas Bravas (potatoes in tomato sauce). Among the Fish and Seafood recipes are Boquerones en Vinagre (marinated anchovies) and Calamares a la Romana (fried squid Roman-style); and the Cheese and Eggs chapter includes Tortilla de Garbanzos (chickpea tortilla) and Huevos a la Flamenca (baked eggs flamenco-style).
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  on May 30, 2013

By Andrea Galvan: A wonderful book, I felt I was apart of the stories since both my parents were immigrants from Spain during the same era. The recipes are fabulous and some were the same way my Mother taught me. This book is a complete joy.

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