tapas – classic spanish recipes

DKK 299.95

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Many people have embraced the Spanish tradition of eating tapas. A lot of us stood in a bar in Andalusia, eating the most delicious, colorful, and flavorful small dishes and drinking a cold draft beer or a glass of wine. Tapas are small servings, but they are also a culture and a lifestyle that is unmistakably Spanish. Tapas vary from region to region. In the Basque Country, tapas are known as pintxos and consist of finger food made of bread with something tasty on top, all held together with a toothpick. In other parts of Spain, bread with something on top (but without the toothpick) is called montaditos.

But whether they are called tapas, pintxos, or montaditos, it is the informal way they are served and eaten that makes these small bites synonymous with a relaxed and positive atmosphere around eating and drinking. And the Spaniards have expanded the concept to be both a social event and a form of gastronomic art. This book contains 100 recipes for classic Spanish tapas dishes. In addition to these, there are a number of stories about tapas culture, wine, the world’s best ham, sherry, and much more.

“The cookbook ‘Tapas – Classic Spanish Recipes’ is a bible for tapas enthusiasts who want to emulate the Spanish art and create delights for guests at home. In the book’s 100 recipes, you will journey all around Spain, featuring both tapas and versions of pintxos and montaditos. The recipes are easy to follow, and the tempting tapas are sensually illustrated. You’ll find recipes for everything from the most famous classics like gazpacho, jamón y queso (ham and cheese), croquetas, albóndigas (meatballs), and gambas al ajillo (garlic shrimp), to lesser-known dishes like pulpo en tempura (octopus in tempura), the Arabic-inspired cordero con dátiles (lamb with dates), the Japanese-inspired tataki de presa ibérica (black-footed pig tataki), and pintxo de pulpo y patata (octopus and potato pintxo).” Spain by Hanne.

“Per H. Jacobsen has great knowledge about Spain, Spanish culture, gastronomy, and wine, and it is precisely this knowledge that makes ‘Tapas’ more than just a cookbook. You dig a bit deeper and gain insight into the tapas culture and how it is in constant evolution. ‘Tapas’ is both a collection of inspiring recipes and a mini-guide for tapas lovers.” Spain by Hanne.

“For food enthusiasts and readers interested in Spain… The book gathers recipes – almost all with photo illustrations – of various tapas from Spanish culinary culture, categorized by ingredients and geography. Along the way, there are mini-guides about Spanish wine, sherry, ‘the world’s best ham,’ and accompaniments… The recipes are delicious and easy to follow, and it is interesting to read the information-packed texts about, for example, Spanish ham.” Danish Libraries