Spain and the World Table

by Martha Rose Shulman, Culinary Institute of America

From twenty-five of Spain's and the US's leading chefs, from Manolo de la Osa to Norman van Aken, Spain and the World Table presents 125 accessible recipes from the CIA's "Worlds of Flavor" International Conference and Festival.

Genres: Cookbooks, Cooking

272 pages, Hardcover

First published March 17, 2008

Reviews

[Christine · Rating 3 out of 5]

Beautifully written and edited, but a completely impractical cook book for a busy family. I would either have to travel to obtain ingredients or complete many steps, both tasks requiring more time than I have. I enjoyed the pictures and historical context of the recipes, and remembered a number of similar, less complicated recipes, that I felt inspired to prepare.

This would be a wonderful book for a person who lives near great markets and cooks on the weekends.

[Micah · Rating 3 out of 5]

This is a weird book to review. Cook books are hard to review in general. This book is amazing. It has great pictures, great . The blurbs are generally well written. The problem that comes in is that the recipes seem. . . .not altogether right. The portions don't always seem right. Almost every recipe in this book is designed to feed eight people, but two similar styles of soup will end up with vastly different volumes of soup when done cooking. It's a weird one. And I know this happens with all recipes, but all of these need fairly extensive tinkering to get right. If you're not familiar with cooking it's easy to go awry with this book at times. But it's an amazing idea book. Just having the big enticing pictures for most of the recipes is great. Just take the picture, take the ingredient list, and the general instructions and go from there. Don't bother trying to follow step by step.

[Colleen · Rating 3 out of 5]

One of the recipes was really great. P. 136 Fish and Shellfish Ceviche. I changed the recipe slightly. Instead of boiling everything (i.e., scallops, flounder, shirmp), I seared the scallops and did a quick fry of the shrimp and flounder and finished them off in oven. Then I put the whole dish together. It was really delicious. Oh and I added a serrano pepper....we like our food really spicy.

[Lauren Werner · Rating 5 out of 5]

Really amazing cookbook if you like Spanish food.

[LaLa · Rating 2 out of 5]

Mmm... too complicated. I like a book that's aware of food trends and fads, but this book was so complicated the only recipe I made was the delicious tuna tartar....