Now that "small plates" have become ubiquitous in restaurants across the country, Spanish super-chef José Andrés sheds light on tapas, the traditional Spanish take on this international small-plates phenomenon.
Organized in chapters that highlight the versatility of ingredients like olive oil, garlic and rice, Andrés' book presents an assortment of over 100 recipes accessible to both novice and expert gastronomes. Although Spanish cuisine remains woefully misunderstood in this country, Andrés' modern but simple take on the tortilla-made from just eggs, potato chips, salt and olive oil-and other tapas classics are sure to win the soulful fare plenty of new followers.
For cooks (and readers) looking to experiment with the tasty yet unfamiliar this winter break, Tapas proves to be an engrossing work. Armed with a few of the book's recipes and a couple bottles of Spanish wine, you're just steps away from impressing friends and family with a trendy tapas-themed holiday party.
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