A Taste of Spain in America
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About the author
José Andrés, protégé of Ferrán Adriá of El Bulli in Spain, is the chef-owner of seven restaurants in the Washington, D.C., area: Jaleo; Jaleo Bethesda; Jaleo Crystal City; Cafe Atlantico; minibar; Oyamel; and Zaytinya, which was named one of the best new restaurants in the world by Condé Nast Traveler. He was named Best Chef in the Mid-Atlantic region in 2003 by the James Beard Foundation, and has been profiled in Gourmet, Saveur, Bon Appétit, Food & Wine, Wine Spectator, the Washington Post, the New York Times, USA Today, and other publications. José travels widely as a guest chef, teacher, and fundraiser at charity events, and is the host of a television cooking show that airs in Spain. He grew up in the Asturias region of Spain, and now lives in Washington, D.C., with his wife, Tichi, and their three daughters. This is his first book.
Richard Wolffe is Senior White House Correspondent for Newsweek magazine. In his spare time, he eats José's food and cowrites his food magazine stories. He lives close to José in Washington, D.C., with his wife, Paula, and their three children. His first book was The Victim's Fortune (HarperCollins, 2002); this is his first cookbook.
In the press
"Hero of the Spanish Revolution . . . José Andrés helped create the Spanish food boom in America." —Food & Wine
"José Andrés represents the broad spectrum of Spanish (and Hispanic) cooking . . . better than anybody else in America today." —Colman Andrews, Saveur
“The boy wonder of culinary Washington. . . a phenomenal success.” —R. W. Apple, Jr., New York Times
“José Andrés is Big Daddy for all things Spanish in America—and Tapas is the mother lode for anyone interested in ‘tiny bite’ cuisine or the exciting and the rapidly expanding Iberian influences that are changing the world of cooking. The future is Spain—and this book will prepare you for it.” —Anthony Bourdain
“José Andrés has done an admirable job of bringing the authentic taste of Spain—especially Spanish tapas and the tapas style of eating—to the American restaurant scene. Now he brings his knowledge and enthusiasm for the extraordinary cooking of his homeland to our homes with this handsome volume.” —Penelope Casas
“Small plates are the only way to fully experience a great chef’s style and flavors. Thank you, José, for sharing your creations with us.” —Jean-Georges Vongerichten
“I’m certain that for many this book will change their view of Spanish cooking. It goes without saying that José is already one of the world’s best chefs and has a bright future before him.” —Ferrán Adriá