THE NEW SPANISH

The New Spanish takes a playful approach to the cuisine of Spain. The authors know the traditions but are mixing up the rules. Don't look for the same-old tapas and sangria here. Instead you'll find croquettes made from chickpea flour, a tortilla that swaps butter nut squash for the potatoes, asparagus with Marcona almonds, saffron fried rice with bacon and shrimp, and even a blueprint for maki ng your own vermouth from scratch. Normally heavy, stewed meat dishes like duck with sherry and olive sauce get a makeover to be fre sher and...[Read more]