The New Spanish Table

Of the several Spanish cookbooks that I own, this tome sits head and shoulders above the others. Its more thorough, better written, anticipates ingredient challenges and explains the significance of each dish to the reader. The book covers the major regions, highlights their specialties, and, most importantly, takes the reader from entry level (ie. the classic Spanish tortilla) to the advanced (the Tortilla with piquillo peppers and artichoke hearts). Everything I've made from this cookbook so far has turned out beautifully. Cheers!

I actually collect Spanish cookbooks, always looking for the innovative twists on old classics. I found The New Spanish Table to fulfill this category to the letter. The tidbits and introductions to each and every recipe give hints to actually being with the author as she savored the dish for the first time. There are old classics like Paella Valenciana which (in my humble opinion) is almost a sacred dish not meant to be "fusioned" with. Ms. von Bremzen gives the best tips to making this famed dish and the secrets and reasons to why it tastes so great in Valencia. I have actually come close to recreating it, only after I followed her advice in this book. On the flip side, there is a recipe for beet and cherry gazpacho which hails on genius. If you like to try new innovative twists on an old favorite, this is a must try! There are many, many more recipes to numerous to mention here, and they won't dissapoint! A true classic cookbook to enhance any serious collection!

There are many prominent US chefs who traveled to Spain, loved their cuisine and brought them back to incorporate in their menus and restaurants. For example, Bobby Flay's endorsement of this book on the back cover sold me. Flay is serious Spanish influenced superchef, who uses their cheeses and wines, etc. Then there is the tapas craze from Spain. All of these and more is incorporated into this almost 500 page volume documenting this Spanish new cuisine which is sweeping the world, and now this culmination of von Bremzen's time in Spain for over twenty years and this marvelous collection of some 300 recipes collected from all over Spain. There is quite a variety of offerings here, the usual gamut from appetizers to desserts and everything in between done here by regional organization. Some of the ingredients such as cheeses and wines are particular to Spain and might be hard for some to acquire if not Internet users. Some of techniques are somewhat difficult, but the huge variety here allows spectrum of easy to more difficult and time consuming techniques. Sources are provided along with fine Spanish Pantry section help. Wonderful text with societal and geographical commentary along with fine color photos and chef resumes provided. The section on Tapas history and development is best so far, and such great reading! Impressed with these offerings: Eggplant Stacks with Tomato Jam; White Wine-Pear Sangria; Roasted Squash Soup with Saffron Ice Cream; Basque Leek, Potato and Cod Chowder; Tortilla with Chorizo, Potatoes and Allioli; Moorish Chicken and Nut Pie; Gypsy Pork Stew (unbelievable with pork and fava beans and artichocken and saffron wine and stock broth);

As I have recently become a little obsessed with Spanish food, I decided I needed a decent cookbook. I certainly picked the right one. First, the recipes in this book range from very high brow main courses to simple, easy, delicious tapas. I am starting small and working my way up. Second, the author does an amazing job of explaining Spanish cooking: product definitions, descriptions of the regions and their cuisines, suggestions on cookware selection, etc. I have literally sat for hours reading and looking at the pictures. It was a great purchase and I know I will get a lot of use out of the book.