About the Author:The author of this cookbook is Penelope Casas. Her other cookbooks are La Cocina de Mamá, Paella!, ¡Delicioso!, Discovering Spain, and The Foods and Wines of Spain. She mostly contributes articles on food&travel in Spain for The New York Times, Gourmet, Saveur, and Bon Appétit. She lives in New York and regularly hosts culinary tours of Spain. About the Author:The author of this cookbook is Omar Allibhoy. He is the chef that was trained under Ferran Adria of the legendary El Bulli restaurant. Before opening two Tapas Revolution restaurants at Bluewater and Westfield, Omar was the chef at El Pirata de tapas in London’s Notting Hill. Now he lives in London.

Besides, the author does not forget to give plenty of helpful advice on how to combine tapas to provide meals for every occasion such as spring, summer, autumn, and winter parties, children’s tapas party, vegetarian tapas party and a no-cook tapas menu. Living in London, Omar Allibhoy is the new face of Spanish cooking who desires to introduce Spanish food to the British. With his charismatic, enthusiastic, passionate carried in, Tapas Revolution is the breakthrough book on simple Spanish cookery. Spain is famous for its ham croquettes, which are a wonderfully creamy mix of béchamel sauce and cured ham... but obviously not quite vegetarian! In any case, you can usually find vegetarian croquettes in most restaurants.Parragon Books are the author of several cookbooks such as The Book of Steak, The Complete Irish Pub Cookbook (Love Food), The 100 Calorie Cookbook and Bountiful Bowls: Fresh, Vibrant, and Nutritious Flavors in a Bowl is the one of Love Food Editors. Gazpacho is originally from Andalusia, although Spaniards throughout the country enjoy it year-round. (In fact, ask anyone and they'll tell you it's the BEST hangover cure on the market!)

As a lifelong vegetarian and lover of Spanish gastronomy, Malcolm Coxall introduces a collection of delicious traditional meatless tapas. In this case, we've got a vegetarian pintxos recipe rather than a vegetarian tapas recipe! This tasty bite comes from the Basque Country and is as simple as it sounds: just crusty bread topped with soft goat cheese and sweet caramelized onions. In this book, readers will be shown how simple ingredients are in each recipe and suggestions. Under the shape of small portion food, everyone could set up mini feasts designed to delight the senses little by little. With olive oil, eggs, potatoes, and onions (an often debated addition), this is a Spanish food that all Spaniards unquestionably know how to make and love to eat. Whether for lunch or dinner, served hot or cold, between bread or with ketchup and mayonnaise—a slice of tortilla is always a safe choice no matter how you enjoy it!Patatas bravasis a dish you'll see on every tapas menu in Spain! Unfortunately, most of the time it's not done well. All too often you get served soggy potatoes with bad ketchup and mayo.

A croquette is hard to define but undeniably good. It's basically a small mish-mash of food fried together in some sort of ball. About the Author:The two co-authors of this cookbook are José Andrés and Richard Wolffe. Grew up in the Asturias, a region of northern Spain, José Andrés was a trainee of Ferran Adria from the renowned El Bulli restaurant near Barcelona. During his career, José was awarded the Best Chef in the Mid-Atlantic by the James Beard Foundation and Chef of the Year by Bon Appétit. Richard Wolffe is Senior White House Correspondent of Newsweek magazine. In his spare time, he eats José’s food and cowrites his food magazine stories. Also living near José, Richard lives in Washington, D.C., with his wife and their three children. He also writes books such as The Victim’s Fortune but Tapas: A Taste of Spain in America is his first cookbook. Make it: Traditional Spanish Pisto Recipe A warming dish of pisto con huevo. Photo credit: Javier Lastras 10. Ajo blanco (Chilled Almond Soup) — VeganNo como ni carne, ni pescado, ni huevos, ni productos lacteos.I don’t eat meat, fish, eggs or dairy products. Considering as a gift from Spanish cuisine to the world of great cooking, tapas are a fresh and fun way to eat with friends and family that is easily prepared at home. Written by José Andrés, the American’s leading expert on Spanish cuisine, Tapas: A Taste of Spain in America is the first major book in those years about this world-renowned way of eating. With clear, simple recipe instructions and photos, this book helps even the most inexperienced cook bring the Spanish experience to life in any kitchen. About the Author:The author of this cookbook is Ryland Peters & Small. It is a company founded in 1995, specializing in creating outstandingly beautiful books on homes & gardens, food & drink, weddings, babies & kids, plus vibrant stationery and gifts. Learn more about them on rylandpeters.com.

In this book, the authors update with many brand new recipes from the Ortegas’ definitive collection and take the most popular tapas dishes from 1080 Recipes. These simple recipes encourage home cooking to make Spanish food or help more experienced cooks expand their repertoire. This Andalusian classic is a summer staple, given that it doesn't need any cook time at all. Just blend together fresh tomatoes with garlic, olive oil, vinegar (optional), and day-old bread for a refreshing vegetarian tapas dish. Make it: Potato Croquettes Recipe Few things in life are better than perfectly made croquettes! 8. Berenjenas Fritas (Fried Eggplant) — Vegan About the Author: Simone Ortega and her daughter, Ines Ortega are two authors of this cookbook. Simone Ortega has been a food writer for 50 years and was the first-ranked author on traditional Spanish cooking. She has written articles and recipes for countless newspapers and magazines. Together with her daughter Ines Ortega, they have co-authored in the bestselling cookbook, 1080 Recipes.This potato omelet is one of the most popular dishes in Spain, and it also happens to be vegetarian! Vegetarianism in Spain—and to a lesser extent, veganism—has been on the rise over the past few decades. In 2017, 7.8 percent of adult Spaniards identified as either "flexitarian" (eating a diet low in meat), vegetarian, or vegan. Of those, most are millennials living in larger towns and cities where vegan and vegetarian shops and restaurants are becoming more common. From Spain lovers to first-time visitors, it is needless to say much about the wonderfully tempting little dishes of food-tapas that are perfectly coupled with a traditional dessert beverage as sherry in southern Spain. Tapas are perfect for all kinds of occasions due to their simplicity, delicious, and easy preparation. Beautiful book and interesting recipes! It reminds me so much of Spain! Great for seafood and meat lovers! Can’t wait to try them out!” – Michelle