Tapas

Koken met stijl

by Richard Tapper

Gathers recipes for the appetizers traditionally offered at Spanish bars, including vegetable and savory dishes, filled pastries, the omelets known as tortillas in Spain, and fish, seafood, and meat dishes

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