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    Recipes From Made in Spain by Jose Andres

    Written by

    Jose Andr
    Recipes included in this excerpt: Potato Omelet Spanish Hot Chocolate Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection. To read more about Made in Spain or Jose Andres please visit Crown Publishing Group at www.crownpublishing.com.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Recipes From Made in Spain by Jose Andres

    Written by

    Jose Andr
    4K views9 pages
    Recipes included in this excerpt: Potato Omelet Spanish Hot Chocolate Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection. To read more about Made in Spain or Jose Andres please visit Crown Publishing Group at www.crownpublishing.com.

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    Recipes included in this excerpt: Potato Omelet Spanish Hot Chocolate Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection. To read more about Made in Spain or Jose Andres please visit Crown Publishing Group at www.crownpublishing.com.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    4K views9 pages

    Recipes From Made in Spain by Jose Andres

    Written by

    Jose Andr
    Recipes included in this excerpt: Potato Omelet Spanish Hot Chocolate Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection. To read more about Made in Spain or Jose Andres please visit Crown Publishing Group at www.crownpublishing.com.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 9
    At a glance
    Powered by AI
    The book provides recipes for traditional Spanish dishes organized by region of Spain.

    The book is a collection of authentic Spanish recipes organized by different regions of Spain. It includes introductions to the culinary traditions and ingredients of each region.

    The tortilla de patatas recipe uses russet potatoes, eggs, Spanish extra virgin olive oil, and sea salt.

    Copyright © 2008 by José Andrés

    Food photography © 2008 by Thomas Schauer

    All rights reserved.

    Published in the United States by Clarkson


    Potter/Publishers, an imprint of the Crown
    Publishing Group, a division of Random House,
    Inc., New York.

    www.crownpublishing.com
    www.clarksonpotter.com

    Clarkson Potter is a trademark and Potter


    with colophon is a registered trademark of
    Random House, Inc.

    Library of Congress Cataloging-in-Publication Data


    Andrés, José.
    Made in Spain : Spanish dishes for the
    American kitchen / José Andrés.—1st ed.
    p. cm.
    1. Cookery, Spanish. I. Title.
    TX723.5.S7A6175 2008
    641.5946—dc22 2008027709

    ISBN 978–0–307–38263–4

    Printed in the United States of America

    Art Direction / Design


    by Tasty Concepts / Roberto Sablayrolles

    Spain photography by Pablo de Loy.


    Additional Spain photography courtesy of
    Tourist Office of Spain and Javier Canovas.

    10 9 8 7 6 5 4 3 2 1

    First Edition

    Andr_9780307382634_4p_fm_r1.d.in4 4 8/28/08 12:21:25 PM


    Contenidos

    contents
    Introduction 9
    Salads 15
    Andalucía 16
    Soups 39
    Madrid 41
    Snacks 55
    País Vasco 56
    Vegetables 83
    Navarra 84
    Cheese and Eggs 99
    Cantabria 101
    Extremadura 117
    Rice 119
    Valencia 120
    Fish 131
    Murcia 133
    Seafood 153
    Galicia 154
    Pork 173
    Cataluña 174
    Castilla y León 187
    Other Meats 189
    Aragón 190
    Sweets 203
    Asturias 205
    Castilla La Mancha 220
    Drinks 223
    La Rioja 225
    Baleares 238
    Sauces 241
    Canarias 243
    Acknowledgments 252
    Resources 253
    Index 254

    Andr_9780307382634_4p_fm_r1.d.in7 7 8/28/08 12:21:29 PM


    Andr_9780307382634_4p_fm_r1.d.in8 8 8/28/08 12:21:30 PM
    Tortilla de patatas
    Potato omelet
    SERVES 4 Heat 3 cups of the olive oil in a
    medium pot over medium-low heat
    3 CUPS PLUS until it measures 250°F on a candy
    2 TABLESPOONS SPANISH
    EXTRA-VIRGIN OLIVE OIL thermometer. Fry the potatoes until
    1⁄2 POUND RUSSET
    golden brown, about 20 minutes.
    POTATOES, PEELED, With a slotted spoon, transfer the
    QUARTERED, AND potatoes to paper towels to drain.
    THINLY SLICED

    6 LARGE EGGS
    Using an electric mixer, beat the
    1 TEASPOON SEA SALT eggs in a large bowl with the salt.
    You want them to incorporate a lot
    of air so they fluff up. Add the cooked
    potatoes to the beaten eggs and let
    sit for 1 minute.

    Heat the remaining 2 tablespoons


    olive oil in a 12-inch sauté pan over
    high heat. Once the oil begins to
    smoke slightly, remove the pan from
    the heat and pour in the egg-potato
    mixture. Return the sauté pan to the
    stovetop and reduce the heat to low.
    The tortilla will puff up like a soufflé.
    Once it begins to set and the edges
    turn golden brown, flip the tortilla.
    Place a plate over the pan and invert
    the pan and plate together so the
    I have read a great deal
    tortilla ends up on the plate, un- about the Galician
    cooked side down. Slide the tortilla restaurant El Manjar
    back into the pan, uncooked side over the years, but I
    down. never got the chance to
    Make a small hole in the center of the
    eat there until recently. I
    tortilla to allow the egg in the center
    was amazed at how they
    to cook. Once the tortilla sets, flip make their tortilla with a
    the tortilla back over and allow the few simple ingredients:
    center hole to close. Transfer the tor- eggs, potatoes, olive oil,
    tilla to a platter, cut into wedges, and and salt. It might look
    serve.
    easy to cook an omelet,
    but it takes a lot of
    practice to cook omelets
    as well as they do at El
    Manjar. This recipe is
    inspired by theirs—and
    it’s well worth the effort
    made in spain

    to master.

    114

    Andr_9780307382634_4p_05_r1.d.in114 114 8/28/08 4:16:39 PM


    Andr_9780307382634_4p_05_r1.d.in115 115 8/28/08 4:16:46 PM
    Chocolate a la taza
    Spanish hot
    chocolate
    Serves 4 Combine the milk, chocolate, and
    sugar in a medium saucepan. Whisk
    41⁄2 cups whole milk the milk mixture vigorously over high
    101⁄2
    ounces bittersweet heat until the chocolate and sugar Europe needs to thank
    chocolate (preferably
    70% cocoa), broken into
    dissolve, about 10 minutes; do not
    let it boil. Pour the thick liquid into
    Spain for chocolate,
    small pieces
    mugs and garnish with a sprinkle of since it was Spanish
    1 tablespoon sugar
    cinnamon. explorers who brought
    1 teaspoon ground
    cinnamon the magical food back
    from the New World,
    and it was a Spanish
    king—Charles V—who
    popularized it. So try our
    version of hot chocolate
    and become a king or
    queen for a day.

    drinks

    237
    To purchase a copy of
    Made in Spain
    visit one of these online retailers:

    file:///T|/Lyman_Emily/Scribd/Retailer%20Pages/made%20in%20spain%20buyonline.html[11/1/2010 3:45:14 PM]

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