Review by Booklist Review
This updating of Casas' classic 1985 introduction to tapas shows just how deeply tapas has penetrated America's culinary scene. At the time of the first edition, few Americans outside New York and Chicago had any idea about this Spanish tradition of small plates. All that has changed, thanks to the multiplicity of tapas bars in every urban area and to Spain's revolutionary Ferran Adria, whose meteoric rise to the very top rank of chefs completely transformed the face of fine dining with foams and assorted novel cooking techniques. Casas' hundreds of recipes for these small plates range from very simple toasts to elaborate layered creations that require the kitchen skills of a pastry chef. Reflecting the internationalization of Spanish food, some recipes call for Asian ingredients such as soy sauce. A glossary and a list of mail-order sources for Spanish comestibles ease Americans' search for authentic Spanish ingredients. --Mark Knoblauch Copyright 2007 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
