Made in Spain: Spanish Dishes for the American Kitchen: A Cookbook

Wonderful and enlightening Spanish cookbook by an amazing Spanish Chef!!

It's a very nice cookbook, but I was looking for a more every day cookbook. Some people describe a more common man, or village style cooking. But I think it's a nice addition to my library.

This book is an ode to the cooking of Spain, adapted beautifully for the American home cook. James Beard award-winning chef and world-class humanitarian Jose Andres presents recipes for many of his favorite Spanish dishes. The writing is intriguing: every chapter has an inviting introduction accompanied by a colorful vignette about a highlighted region of Spain; for example, an ode to saffron. Headnotes tell us about the role each dish plays in Spanish cuisine, how this version came to be, or simply why the author loves it.The formatting in the Kindle version is exceptional: everything is clickable, and every recipe has a gorgeous color photo of the finished dish, and there are many other color photos throughout.Accessibility of ingredients: I live in the middle of nowhere, in one of the 7 states without a Whole Foods, yet I find the vast majority of the ingredients accessible, either (Piquillo peppers!) in my itty-bitty grocery store, to order (salt cod) from my small town's butcher/fishmonger, or via Amazon. Most important, although Chef Andres always lists his favorite Spanish ingredient--for example, Valdeon cheese--he almost always gives us a suggestion for an acceptable substitution ("Stilton or any good-quality blue cheese"). We know that Spain is surrounded by the sea, so it's not surprising that many recipes feature fresh seafood: cuttlefish, red snapper, tuna loin/belly, monkfish, clams, fresh sardines, hake, scallops, oysters, mussels, squid, shrimp, and lobster.However, readers should know that, for those of us who must amazon such ingredients as canned Spanish white asparagus, jamon serrano, boquerones, membrillo, fabes, or special-order veal bones or fresh ham hock from our butcher/fishmonger, we might have to pay a bit more than we would for ingredients we can simply pick up at our local Shop & Drop.UPDATE: I made the "Omelet with White Beans and Green Onions," which was easy (I used cannellini beans which I had previously cooked from dried and stored in the freezer--but canned would work, and I didn't bother to "omelet" the dish, I just scrambled it) and it was delicious! Nice to reduce cholesterol AND add vitamins! Definitely a breakfast dish I'll make again, especially for overnight guests.

Jose Andres is well known in the US for his energy, and enthusiasm for Spanish food, and for his impressive dedication to feeding victims of disaster areas, both here and abroad. This book, though brief, contains many recipes of a cooking program he hosted for PBS (which I obviously missed). It is a good compliment to other excellent books on the subject, like those of Penelope Casas, Colman Andrews, and more recently Mari Buckley. The dishes he selected are both traditional, as well as some newer ones infused by the modern cuisine of famous Catalan, and Basque chefs.

You will enjoy this as a tour of Spain!

So I like and cook out of "Tapas - by Jose Andres & Richard Wolffe" Jose's 2005 cookbook and I go to Jose's restaurant Jaleo. So I wanted to be happy with this book. And it does have some interesting ideas for people who want to cook Mediterranean style food. But all in all, I am not finding much to cook from in this. So certainly don't get this over his 2005 Tapas cookbook in which he shares his great recipes that he actually uses in his kitchen. That one, I would give 5 stars.

This has all the ingredients for a really good cookbook: delicious ingredients, new recipes, great photos, charming vignettes and a fantastic companion series on DVD. Jose Andres presents the food that regular people eat and makes it so much fun. The only downside to this book is that I couldn't find it sold as a set with the DVDs (a la Kimchi Chronicles) so I bought the Kindle ebook and got the DVDs from Netflix and the library. This cookbook looks great on the Kindle iPad app but it would have been nice to see some embedded video from the shows. I enjoy the food and the book without reservations!

I like the recipes in the book, but some of them don't seem to be accurate. I made the "Arroz con leche," but his portion for surgar makes it WAY TOO sweet. I had to modify the recipe for myself. Also, the hot chocolate for the churros didn't work; I'm still trying to figure out whether it was something I did wrong or his portions. Nonetheless, the churros were amazing.I love Spanish food, so overall I do like the recipes.I should mention that chocolate originated in Mexico. :) Yes, it is true that Spain introduced it to the rest of Europe because Mexico was colonized by Spain. However, it would be nice if he mentioned in the book that chocolate originated from Mexico and that the indigenous used to drink it before the Spaniards arrived. :)

I enjoyed the TV programme and bought the book. Unfortunately it does not replicate the more complicated dishes I recall from the programmes and focusses on the basic 'tapas' type of dish which proliferate. Jose visits many of the world class restaurants in Spain and I would have liked more of an introduction to the intricate and delightful dishes which he enjoyed there. So, basically good.

Muy buen libro y a la familia americana a la que iba dirigida como regalo le ha encantado!! Valoración muy positiva.

This book covers all the regular favourites: paella, soups, a multitude of prawn dishes. But it is really commendable for the beautiful imagery. Never a dull page.

Buen libro de recetas.

Das Buch, perfekt. Das Ergebnis der Rezepte hängen aber von der Begabung des Cheffs ab ;o)Viel Spaß Beim Kochen!