The New Spanish Table

Food and travel editors herald Spain as the new Italy. Something incredibly fascinating is happening in the country, with its hip tapas, hot chefs like Ferran Adrià and Juan Mari Azrak (see Adrià's Rack of Lamb with Pistachio Pesto and Scallions in the meat chapter), and mouthwatering array of premium olive oils, wines, cheeses, and other foods getting snapped up in world-wide markets.

'The New Spanish Table' delivers the food of Spain in all its glory. A big, bold, 275-recipe collection, packed with gorgeously colourful photographs, it gets right to the heart of Spain today: its marriage of innovation, deep-rooted traditions, amazing ingredients, and everything one could ever want in between. Written by Anya von Bremzen, coauthor of Please to the Table and a food writer who's been covering Spain for 10 years, 'The New Spanish Table' turns risotto on its head – as in Basque Smoked Cheese Risotto with Garlic Oil. Lavishes with sexy tapas – Smoky Fried Almonds with Sea Salt, Catalan Guacamole, Blue Cheese and Date Croquettes. Heralds the gazpacho revolution – Adolfo Muñoz's Strawberry, Tomato, and Fennel Gazpacho. Signs off with desserts that show Spanish cuisine at its creative best: Warm Chocolate Soufflé Cakes with Thyme Ice Cream, Clarisa Nun's Banana and Hazelnut Tart. Fascinating and vibrant and impossible not to love. And all easy to prepare as well.

Along the way, visits at the Spanish table with home cooks, tabernaowners, celebrity chefs, farmers, winemakers, and nuns who bake like a dream. Includes appendices on Spanish wine, finding Spanish ingredients, and Anya's recommended restaurants. ¡Estupendo!