Made in Spain: Spanish Dishes for the American Kitchen Review

Average Reviews:

(More customer reviews)Have not seen the PBS show that this cookbook is matched with. Purchased this as interested in tapas and Spanish cuisine, and because Andres is such well known Spanish chef and is interested in his cuisine being utilized in American context, as the subtitle of this work exhibits.
These are not that difficult in either technique, and the specialized ingredients are given sources that one can pursue, e.g. Spanish cheeses, olive oils, rices, etc. Igourmet is also a good source I have found, as are the increasing number of specialty gourmet food markets such as Trader Joe's.
Clarkson Potter seems to always turn out a great cookbook, and this fits right in their mold. Great full-page, full-color photos highlight the entrees, and the ingredients and instructions are clean, clear and usable. Jose also lists tips with each, such as substitutions, technique helps, etc.
They are organized as the show, on certain regions of the country and their cuisine. The two tried so far were exceptional, Tomato toast with Garrotxa cheese, and the Lobster and mushroom paella.
I truly find this food compelling, as it is light, healthy and inviting all at the same time. Will be trying many of these in the future, e.g. Traditional basque stew of tuna, poatatoes, pepper and onions, and Pork Meatballs with squid. Many who are really into Mediterranean cooking are becoming more and more enamored with this country's rising popularity, as Mario Batali's example provides.

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