España: Exploring the Flavors of Spain

By: James Campbell Caruso

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Synopsis: From tapas to main dishes and desserts, &“one of New Mexico&’s culinary treasures&” captures the layers of flavors and hidden nuances of Spanish cuisine (Farm & Table). The James Beard Award-nominated chef and owner of Santa Fe&’s La Boca restaurant is renowned for offering &“modern re-inventions of classic Spanish cuisine&” (The New York Times). Now, in España, he gives readers a journal of recipes that are a result of his flavor explorations, his trademark blending of the traditional and the innovative. Including the chef&’s guide to classic Spanish ingredients, this beautifully photographed collection includes tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices. Recipes such as Rolled Pasta with Scallops and Crab; Red Pepper Stew; Shrimp and Chorizo Paella; Slow-Braised Lamb Shanks with Lemon, Cumin, and Cinnamon; and Coffee Custard will immerse you in the heart of Caruso&’s unforgettable Spanish cuisine.