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The New Spanish Table


anyavon
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Hello everyone,

I wanted to introduce my new cookbook, The New Spanish Table, just out from

Workman Publishing. I've been covering Spain for the last ten years for publications like Food&Wine, Travel+Leisure, and Los Angeles Times. The New Spanish Table is packed with 300 recipes ranging from traditional to the avant-garde, color photos, and essays on regional ingrdients, interesting chefs, history, and traditions.

There are recipes from chefs like Arzak, Adria, Dani Garcia, and Carles Abellan, as well as from more traditional tabernas and tapas bars--all tested and retested and adapted to the American home kitchen. Provecho!

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  • 1 month later...

Finally got it from Amazon at the end ofg last week!

Thoropughly enjoyable reading with a great mix of both innovative and traditional recipes as well as description of up to date cooking techniques.

But:

Why not metric measures?

And:Would have loved to have it in hardback with slightly less cluttered pages and maybe more (and better) photos to satisfy the most discerning fans of "foodporn".

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It's certainly published in hardcover. I have a copy. The layout is interesting. I suspect most people would find it handsome. I find the layout and praphics a bit distracting myself. I'm enjoying the photographs, which, for the most part, are not photographs of completed recipes, but of the raw food, the markets, the chefs and the ambience of Spain. What I like best about the book are the sidebars, comments and texts that accompany the recipes and which are at least as useful to me.

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

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I just acquired a copy yesterday. I'm working my way through it, as if it were a novel, and I'm enjoying it greatly. To me, the photos add greatly to the ambience.

MelissaH

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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  • 3 weeks later...

I own just about every cookbook on Spanish cuisine written in English (and about 2 dozen written in Spanish) and this is my new favorite book. If I were to recommend one Spanish cookbook, this one is it. I got it about a week ago and have read it page by page, recipe by recipe and I am loving it (still not done yet). It captures the current culinary scene in Spain perfectly with a nice mix of traditional and modern recipes. The recipes are whetting my appetite and inspiring me to cook, which is really what I want out of a cookbook.

If you are planning a trip to Spain, the travel advice is spot on too. I've been to many of the same places, but not all of them. I would definitely comb through the recipes and side bars to see where Anya ate and which chefs recipes she got, because she clearly knows what she's talking about!

Hopefully, I'll get around to writing a full review on my blog later this month. This is destined to become a classic.

If you read this, Anya, I want to say thank you! This is the Spanish cookbook I have been waiting for. And I wish you success. Bravo!

Brett Emerson

My food blog: In Praise of Sardines

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We've sloppily replicated a tapa we enjoyed in Sevilla by simply combining chickpeas and spinach however we usually cook each one. The other day, we decided to check The New Spanish Table for a recipe. As much as we enjoyed our earlier preparation, I have to say the seasonings, herbs and spices in the recipe raised the dish to another level.

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

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The spinach with chick peas was actually really hard to reproduce in an American kitchen--a simple dish but took me like seven attempts to capture the authentic savor. Glad you enjoyed it. If you like Sevillian tapas, do try the Sevillian marinated carrots, inspired by a version from Las Golondrinas tapas bar. It's super easy but full of flavor. And thank you Brett for the kind words, thrilled that you like the book.

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