Tapas for Dummies?Spanish
Posted 10 January 2010 - 07:41 AM
"Brown food tastes better." - Chris Schlesinger
Posted 10 January 2010 - 11:16 AM
Edited by Rogelio, 10 January 2010 - 11:17 AM.
Posted 10 January 2010 - 11:29 AM
Posted 10 January 2010 - 08:02 PM
Posted 10 January 2010 - 09:08 PM
We spend a lot of time researching Tapas and Pintxos for an annual party we have. One of the real treasures is a small book called "Easy Tapas: Spanish Snacks to Serve with Cocktails." by Beresford. This book has some of the best traditional recipies I have found in any source. Particularly the Albondigas, Pinchos Morunos and Pimientos, which are always huge hits at our party. In fact, the Albondigas is the best meatball recipie I have used from any culture.
Posted 11 January 2010 - 02:18 AM
Their cookbook is no longer in print, but it can be picked up pretty cheap...
It's more of a cuban/puerto rican tapas cookbook, but in my experience they have better/bolder flavor. And as an added bonus, you get the recipe for their sangria (tip: cut the sugar in half and make a simple syrup using a 1:1 water/sugar ratio with a tablespoon of corn syrup to prevent crystallization, it mixes into the wine way easier). This stuff is a hit at my house parties...we consumed over 6 gallons of it on Friday.
I go to this restaurant about once a month, and I could eat their cajun shrimp, garlic-sherry mushrooms, and fried new potatoes every day if I needed to.
Edited by therippa, 11 January 2010 - 02:23 AM.
Posted 24 May 2010 - 10:55 AM
Posted 25 May 2010 - 10:16 AM
I like Jose's book a lot as well.
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