The book 200 Tapas from Spain, has just been presented by the LID publishing house, within its “coolinary” collection.
His actor, Alberto de Jesus Acosta, has tried to compile a range of “Tapas” of all the styles that have been developed in traditional Spanish cuisine, whether they were served hot or cold.
The prologue of the book is the responsibility of the chef Pedro Larumbe and it immerses us in a gastronomic world with views of the past where the traditional merges with modernity, without losing sight of the careful and innovative preparation.
Best lifelong tapasIt would be a very plastic description where the author details them with care and detail. With an agile and simple reading, it immerses us in the world of montados, tostas, pintxos, banderillas, … and even the most modern spoons or casseroles.
A cult of Spanish gastronomy
In his script he covers the entire family of products for its preparation, from meats to fish, without abandoning vegetables and dairy products.
The 200 Elaborations are well referenced in terms of the skill necessary for their achievement, where the reader can test themselves in the kitchen according to their level of difficulty and of course, the dedication times, which perfectly details each one of them in the book.
Its beginning will help us to grasp basic notions of presentation as well as the ingredients that we must use to be able to make some of the best tPotato netillas, croquettes, gazpachos, fried foods, or paellas…
Lovers of small bites are in luck with this compilation that will surely delight more than one, especially at the time of tasting.
The national geography is reflected in its interior, with the detail of its origins in the world of appetizer, and with the classification of each of the recipes.
We cannot end without noting equally great work by its author, culminating in several appendices of creation and accompaniment to each of the tapas, based on sauces, garnishes, herbs, and spices for decoration or flavor enhancement …
A travel companion of all amateur and professional chefs you must have your space reserved in any kitchen.