Tapas: The Essential Kitchen series

Koken met stijl

by Richard Tapper

In taverns from Madrid to Barcelona you'll find Spaniards passing the early evening hours drinking crisp dry sherry and snacking on a variety of snacks—or tapas. Everything from a simple plate of olives and chorizo sausage with a loaf of good bread to feasts that include Spanish omelets, shrimp with garlic and stuffed tomatoes. While this style of eating is wonderful for warm Mediterranean evenings, it is also perfect for entertaining and quick meals.

Now, with this practical cookbook, you can make your own tapas at home, using Tapas' step-by-step instructions and photographs to show you how to make a variety of dishes. The recipes are easy to follow and are suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a great addition to any cookbook collection. Recipes

112 pages, Hardcover

First published October 15, 1993

About the author

Richard Lionel Tapper is a professor emeritus of the School of Oriental and African Studies of the University of London. He is a social anthropologist who did ethnographic field research in Iran, Afghanistan and Turkey. His publications have focussed on pastoral nomadism, relations between ethnic and tribal minorities and the state, the anthropological study of Islam, the anthropology of food, Iranian cinema, and Iranian religious politics.

Reviews

[Bethany · Rating 2 out of 5]

Used for Cookbook Club May 2025.

This feels like it was written for 1950s housewives. I was surprised not to see a meat jello dish. Good old war time appetizers in here, haha.

We planned to make the Salmon Eggs, but I couldn't do the recipe - it did not look appetizing. I ended up making my own Deviled Eggs and added some bell pepper as garnish as that was apart of the original recipe.

Friends made spinach puffs, curry empanadas, and lamb kabobs. They commented that recipes were vague.

[Melinda · Rating 2 out of 5]

2.5 stars