Tapas

Koken met stijl

by Richard Tapper

In taverns across Spain you'll find folks enjoying a variety of small snacks, also known as tapas. Perfect for entertaining and quick meals, this practical guide shows you how to make your own tapas at home. Full of delectable photographs and easy to follow step-by-step instructions, Tapas is a wonderful introduction for cooks interested in creating these fun snacks.

Mass Market Paperback

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