Clarkson Potter Publishers
November 08, 2005
7.87 X 0.82 X 10.34 inches | 2.17 pounds
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About the Author
José Andrés grew up in the Asturias region of northern Spain and was a protégé of Ferran Adria of the renowned El Bulli restaurant near Barcelona. In 2003, José was named Best Chef in the Mid-Atlantic by the James Beard Foundation and in 2004 was named Chef of the Year by Bon Appétit. José and his ThinkFoodGroup run seven destination restaurants in and around Washington, D.C., including the Spanish tapas bar Jaleo and the highly acclaimed minibar by José Andrés. His second cookbook, Made in Spain, was published in 2008. He lives in Washington, D.C., with his wife and three daughters. 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.
"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