Like most of the culinary world, food and travel writer Anya von Bremzen has Spain on the brain. But unlike those who have recently discovered Spain's sophisticated flavors and innovative charms, Anya has spent the last 10 years writing about Spanish cuisine and culture. A contributing editor at Travel + Leisure, she has pioneered Spanish cuisine in publications like Food & Wine, Departures, Conde Nast Traveler and the LA Times. In her latest tour de force, The New Spanish Table, Anya reveals the Spain she knows and loves, peppering delicious recipes with historical tidbits, cooking hints and true Spanish hospitality. In addition to The New Spanish Table, Anya is the author of four ethnic cookbooks, including the James Beard Award-winning Please to the Table: The Russian Cookbook, Terrific Pacific Cookbook, The Greatest Dishes!: Around the World in 80 Recipes, and Fiesta! A Celebration of Latin Hospitality, which won Anya her second Beard award. When she's not in Spain or traveling to some exotic locale to try a new restaurant, Anya lives in New York City.
INTRODUCTION: Falling in Love with Spain . . . . . xiii THE REGIONS OF SPAIN PAGE 2 Some fast facts on the history, food, and wine of each of Spain's regions TAPAS LITTLE BITES, BIG TASTES PAGE 18 Bar hopping, complete with a vast array of tapas, is essential to the social scene in Spain. Smoky Fried Almonds, Eggplant Stacks with Tomato Jam, Grilled Shrimp with Pepper Confetti, Moorish Kebabs, Patatas Bravas-all are perfect accompaniments to a glass of beer or wine spritz. SOUP FROM COZY TO COOL PAGE 74 Enjoy hearty bowlfuls of both traditional and innovative, modern soups including Roasted Vegetable Soup with Anchovy Toasts, Tomato and Bread Soup with Fresh Figs, Castilian Garlic Soup, Silky-Textured Chicken Soup with Mini Meatballs, and six refreshing gazpachos-from the classic to an adventurous Spicy Gazpacho Sorbet. SALADS SO FRESH, SO GOOD PAGE 110 The Spanish take on salads: beautiful vegetables, simply dressed with the finest quality olive oil and vinegar.What could be better? Try Green Salad with Apricots and Hazelnuts, Mesclun with Figs, Cabrales, and Pomegranate, a Fava Bean Salad with Jamn and Fresh Mint, and a Roasted Pepper Salad so good that "addictive" is part of its name. EGGS MORE THAN BREAKFAST PAGE 136 In Spain the egg is beloved-and more likely to show up at lunch or supper than first thing in the morning. The iconic Potato Tortilla. Tasty Eggs Over Smoked Bread Hash. A luxurious Wild Mushroom Revuelto in an Egg Carton. Use only the freshest, best-quality eggs for these heavenly dishes. EMPANADAS CANAPES, COCAS & MORE PAGE 158 Canaps, tostadas, cocas, and empanadas-breads find their way onto the Spanish table in a remarkable array of tasty bites. Serve up Pastry Puffs with Roquefort and Apple Spread, Basque Triple Seafood Canaps, "Deconstructed" Tomato Bread, Galician Tuna Empanada with Melting Onions, and a crusty pizzalike Coca with Candied Red Peppers. SEAFOOD SOPHISTICATED SIMPLICITY PAGE 184 Roasted Halibut on a Bed of Potatoes. Monkfish with Eggplant Allioli. Fresh Sardines with Garlic and Parsley. Seafood Stew in Romesco Sauce. Cadiz Clams with Spinach and Eggs. Incredibly fresh seafood is at the heart of the Spanish diet and translates into recipes that are welcome on any seafood lover's table. MEAT PORK, LAMB, AND BEEF PAGE 228 Pork Tenderloin with Lightly Seared Strawberries. Salt-Baked Pork in Adobo. Braised and Glazed Pork Ribs with Applesauce. Pork is the number one meat with the Spanish, but they also make glorious lamb dishes (Lamb Shanks with Five Heads of Garlic) and beef dishes (Grilled Skirt Steak with Almond & Caper Salsa). POULTRY A N D G A M E PAGE 270 Just wait until you try Grilled Chicken with Piquillo Gazpacho Sauce, Smothered Chicken with Vegetable Jam, and Lemon Chicken with Honey and Saffron. Plus Duck Legs with Prunes and Olives, Hunter's-Style Baked Quail in Escabeche, and a robust Rabbit Stew with a Touch of Chocolate. BEANS AND POTATOES R U S T I C E L E G A N C E PAGE 302 Originally thought of as poor man's cuisine, bean, legume, and potato dishes flourish in Spain. Enjoy Lentil and Wild Mushroom Hash with Poached Eggs, Chickpea Stew with Chorizo and Meatballs, White Bean and Clam Casserole, Pyrenean Potato and Kale Cake, Smoky Mashed Potatoes, and Wrinkled Potatoes with Spicy Chile Mojo. RICE AND PASTA PAGE 330 ASpanish cookbook without paella? Impossible. And this chapter includes a Classic Valencian Paella, a Black Paella with Squid, Mussels, and Peas, and a Paella with Pine Nut Meatballs, Sausage, and Potatoes. Plus there's a Toasted Pasta "Paella" with Shrimp and a Spanish take on Spaghetti and Clams in a Skillet. VEGETABLES LUXURIOUSLY PERFECT PAGE 366 On Spanish tables, vegetables are frequently eaten as a first course rather th