In this collection of recipes, some of Spain's most creative chefs present their favourite tapas, from traditional favourites to more modern creations. The recipes are all authentically Spanish, but are also easy to prepare, making them accessible for those wishing to experience real tapas.
Spain's greatest culinary tradition, tapas, is in the grip of a renaissance. Delicious dishes are being created by a new generation of chefs working in ultra modern restaurants, as well as by experienced tapas cooks in back street bars. Like the old tapas favourites, these new dishes display a rich variety of intense flavours and textures. In these recipes, some of Spain's most creative chefs present their favourite tapas, from their own versions of traditional favourites such as, "tortilla and calamari in a red wine stew", to modern creations such as "chicken in a honey sauce and a crisp frisee salad with a warmed sherry and garlic dressing." Some dishes fuse traditional Spanish cuisine with international influences, while others are earthy, fresh and indisputably Spanish. But all of these tapas are easy to make, combining minimal preparation with a variety of tastes and textures.
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Fiona Dunlop regularly contributes to The Observer, Independent, Red, Homes and Gardens and a variety of European magazines. In New Tapas she brings together 26 top Spanish chefs
Table of Contents
Basque country; Catalonia; Rioja and Old Castile; Madrid; Levante; Andalucia; Bar directory
New Tapas by Fiona Dunlop
Used - Very Good
Octopus Publishing Group
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