Tapas a Classic Collection of Spanish-Style Recipes

Tapas: A Classic Collection of Spanish-Style Recipes (Parragon Publishing, 2009, Hardcover, 96 pgs.) focuses on the small plates of delectable morsels that have become synonymous with Spanish culture. Originally served in the Andalusian winemaking region as a simple piece of bread placed atop (tapa) a glass of sherry, they evolved into the small plates of hot and cold appetizers we now call tapas. The hot and cold tapas selections presented here can be served as appetizers, hor' dourves, or combined to make a light lunch or dinner. Small, traditional earthenware cazuelas are suggested to maintain ideal temperatures. Tapas divides its recipes into main sections including: meat & poultry, vegetables, cheese & eggs, and fish & seafood. For ease of use, the recipes are presented in both metric and U.S. measurements. Each recipe includes a short description offering advice on choosing ingredients and substitutions as well as information linking the recipe to Spanish culture. Traditional recipes such as Garlic Fried Bread & Chorizo which suggests the use of short cured, softer chorizo such as our semi-cured chorizo, can easily be served as a quick meal. Due to Spain's location on the Iberian Peninsula, seafood is a mainstay of their culinary traditions as exemplified with recipes such as the fragrant Scallops in Saffron Sauce. The recipes are  accompanied by beautiful photos highlighting serving suggestions as well as photos demonstrating preparation technique. Tapas: A Classic Collection of Spanish-Style Recipes will provide inspiration while inviting you to share the relaxed, convivial tradition of Spanish tapas with family and friends.