SPANISH DISHES FOR THE AMERICAN KITCHEN
BY JOSE ANDRE
Review by Barb & Ron Kroll
Made in Spain - Spanish dishes for the American kitchen
(Clarkson Potter) ISBN 978-0307382634 030738263X
Famous for the PBS TV show, Made in Spain, José Andrés shares 100 traditional recipes from Andalucia, Aragon, Basque country, Valencia, Madrid, the Canary Islands and other regions of Spain. His 256-page Spanish cookbook makes you want to try the recipes and visit Spain to taste the foods in the regions where they originated.
Made in Spain is easy to read, informative and very savory.
Spanish regional foods
Arranged by regions in Spain (Pais Vasco, Navarra, Galicia, etc.) and type of food (salads, seafood, sweets, etc.), José Andrés introduces each chapter with descriptions of the region and its foods. For example, besides the Cathedral of Santiago de Compostela, Galicia is famous for creamy Tetilla cheese, San Simón cheese and little green peppers fried in olive oil from Padrón.
Chef Andrés makes it easy to cook dishes that are popular in Spain, from breakfast churros (sweet, fried dough, served with Spanish hot chocolate) to tapas, like herb-marinated olives. Every recipe contains his comments and cooking tips, e.g., cheese is a great way to add flavor to soup. If you can't find Idiazàbal cheese, use sheep's-milk Manchego instead.
Websites for Spanish ingredients
Colorful photos by Thomas Schauer depict Spanish ingredients, like Pasamontes Oro cheese. Other images show José Andrés cooking Spanish dishes, such as paella, mouthwatering dishes, like shrimp fritters, as well as scenes from Spain (markets, vineyards, fishermen, etc.).
The Resources section provides websites for sources of authentic Spanish products, such as preserved tuna and sherry vinegar (The Spanish Table) as well as chorizo and morcilla sausages (Despana).
Jose Andre's recipes
In his recipe for spherification of yogurt with clementines, José Andrés explains the technique of creating spheres of food in alginate used by Ferran Adria at El Bulli.
Clementines with Chinchon, anchovy and black olive salad. Cold almond and garlic soup with figs and Marcona almonds. Seared piquillo peppers stuffed with Roncal cheese. Ribbons of melon and ham. Manchego with tomato, thyme and walnuts. Lobster and mushroom paella. Seared tuna belly with sesame seeds and piqullo pepper. Baby squid with caramelized onions. Chicken with peppers, tomatoes, onions and Spanish ham (chilindron). Fried egg with chorizo. Tiger nut milk (horchata).
- Pais Vasco
- Cheese and Eggs
- Castilla y León
- Other Meats
- Castilla La Mancha
- La Rioja
José Andrés and Richard Wolffe also published the cookbook, Tapas. José Andrés, through ThinkFoodGroup, operates the Spanish tapas bar, Jaleo, Minibar by José Andrés and five other Washington, D.C. area restaurants.