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Descripción de editorial
Spanish food has never been more popular or more influential: from the city of San Sebastian in northern Spain which counts a massive 16 Michelin stars to the markets of Madrid and ubiquitous tapas bars, Spanish food is no longer the preserve of summer holidays. And it's incredibly easy to make at home. In Spanish Made Simple, Omar Allibhoy, the man behind the Tapas Revolution chain of restaurants, guides you through the basics of 100 key Spanish dishes. All the ingredients are available from supermarkets and you don't need to be an expert cook. Spanish cooking is characterised by deep flavours, vibrant colour and minimal ingredients so you will learn to make a paella that packs a punch without spending hours in the kitchen, cook up a tapas feast for friends, and even whip up a delectable Spanish dessert in minutes. Sunny and delicious, informal and everyday, Spanish cooking is for everyone, from skilled chefs to complete beginners, and Omar tells you how
Allibhoy, chef and owner of a chain of U.K.-based Spanish food and tapas restaurants, collects a vibrant array of low-fuss dishes. He shares his best recipes, many passed down from generation to generation, for weeknight meals, weekend lunches, larger gatherings, and tapas. All are authentic and simple and hail from various regions of Spain. Allibhoy makes a concerted effort to employ simpler techniques and familiar ingredients to make these recipes accessible to home cooks of every level. Sangria and meat focaccia highlight appetizing nibbles that segue into hearty and robust meat and game dishes such as Moorish marinated lamb cutlets and Spanish chicken cordon bleu. Fish and seafood dishes are equally appealing, including clams fisherman style and mussels in a cream sauce. Eggs and poultry also feature prominently, as do vegetables, which are substantial enough to star in entrees such as green asparagus with serrano ham, stuffed zucchini, and broad beans with chorizo. The chapter on paella and rice, is outstanding with mouthwatering recipes for seafood paella, baked rice with pork ribs and sausage, and more. Vivid full-color photos round out this superb introduction to Spanish cooking.