The New Spanish

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 butternut squash for the potatoes, asparagus with Marcona almonds, saffron fried rice with bacon and shrimp, and even a blueprint for making your own vermouth from scratch. Normally heavy, stewed meat dishes like duck with sherry and olive sauce get a makeover to be fresher and more intensely flavorful as a result. Seasonal produce shines through.

Chapters start with Pintxos (super-simple skewered bites) and Conservas (canned and pickled foods are the unlikely jewels of Spanish cooking) then move on through Eggs, Vegetables, Rice, Meat, Fish, Dessert, and Drinks. Combining the traditional flavors and celebratory vibe of Spanish-style eating with contemporary techniques and a tongue-in-cheek attitude, The New Spanish makes the ideal introduction to the cooking of Spain.