The trend for tapas and small plates meals was on a rapid rise for the last two years. While most trendspotters are predicting that cuisines other than Spanish will now step into the restaurant spotlight for 2007, that just means that Spanish food is likely to move from restaurants into home kitchens. This is a change that should be welcomed, as the food is a welcome mix of traditional and cutting edge, both in flavors and in the dishes themselves.
The New Spanish Table perfectly captures the dichotomy of both old and new styles, with dishes that are inspired by home chefs as well as the pinnacles of Spanish (and global) gastronomy, like Ferran Adria. Familiar dishes will include a variety of tapas dishes, gazpacho (Strawberry, Tomato, and Fennel Gazpacho, for one) and wonderful baked goods, such as Banana and Hazelnut Tart. Newer ones might include rice pudding ice cream (similar, perhaps, to this recipe) and Adria's Rack of Lamb with Pistachio Pesto and Scallions. For those interested in more than just recipes, the book offers a wealth of information about the history of the food and wine of Spain, and a look at cheeses and other staple ingredients - figuratively and literally, with many illustrations to accompany the text.
Cheese Course: Brebis Pardou
A transcendent summer tomato salad
Sliced bread turns 80 today
Reader Comments (Page 1 of 1)
1-23-2007 @ 11:51PM
brian said...
for a real treat, forget the fancy stuff and try out the addictive pepper salad. holy crap. it's the bees knees.
Reply