Espana: Exploring the Flavors of Spain

by James Campbell Caruso

Capture layers of flavors and hidden nuances using classic Spanish ingredients. Including the chef’s guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices. James Campbell Caruso is the chef and owner of La Boca restaurant in Santa Fe. He is the author of El Tapas and Spanish Cuisine and owner of La Boca, which has been acclaimed by the New York Times, Food Network, Travel and Leisure, and Esquire. He lives in Santa Fe. Douglas Merriam is a food and travel photographer who splits his time between Santa Fe and Maine.

232 pages, Hardcover

First published May 1, 2012

Reviews

[Amanda Bright · Rating 4 out of 5]

Really liked this cookbook ... great recipes!