España: Exploring the Flavors of Spain

by James Campbell Caruso

From tapas to main dishes and desserts, “one of New Mexico’s culinary treasures” captures the layers of flavors and hidden nuances of Spanish cuisine (Farm & Table).   The James Beard Award-nominated chef and owner of Santa Fe’s La Boca restaurant is renowned for offering “modern re-inventions of classic Spanish cuisine” (The New York Times). Now, in España, he gives readers a journal of recipes that are a result of his flavor explorations, his trademark blending of the traditional and the innovative.    Including the chef’s guide to classic Spanish ingredients, this beautifully photographed collection includes 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. Recipes such as Rolled Pasta with Scallops and Crab; Red Pepper Stew; Shrimp and Chorizo Paella; Slow-Braised Lamb Shanks with Lemon, Cumin, and Cinnamon; and Coffee Custard will immerse you in the heart of Caruso’s unforgettable Spanish cuisine.

Genres: Cookbooks

234 pages, Kindle Edition

First published May 1, 2012

Reviews

[Mike Mills · Rating 3 out of 5]

Regional recipes with local sourced ingredients. Loved the backstories on how these recipes are made and interpreted. Have more in depth cookbooks from España to get through! 3/5