The New Spanish Table by Anya von Bremzen

The New Spanish Table Reviews

• 
  Valerie

  
  A terrific cookbook read. However, I have yet to make anything out of this book--and I don't know why. The food sounds great... and yet... the book exerts a certain pressure to make Great Food. And truthfully, some of the best sounding recipes are a lot of work, suited to a long wintry afternoon. So perhaps soon I'll try one.
  (update: have made several dishes from the book, and the recipes are excellent. Her inventive but not silly combinations of sweet and savory are worth studying, as they are drawn from the same flavor palate, and thus make sense (rather than the food faddist nonsense of pairing wildly disparate flavors seemingly for shock value.) these are recipes I will turn to for years to come.
• 
  Lori

  This cookbook has received little attention from me over the last few years. But this summer/fall I've given it another look. Not everything requires jamon serrano and there are certainly locavore substitutes available. (Thank you, Virginia Ham!)
  
  Anyway, here's what I've dabbled with: Bell pepper coca, Spring ragout of artichokes, fava beans and ham; Rosemary scented apple tart (yummmm! but eat quickly); Grandma's of Sils apple yogurt cake (divine!); Cherry and beet gazpacho; Strawberry and fennel gazpacho; Classic gazpacho; Salmorejo ... There's more, but I'll have to pull the book out to list the recipes.
• 
  Reading

  There is nothing new or interesting about this cookbook and its recipes. There is some bonus ignorance about the various regions of Spain that shows up early on with the map provided. For a cookbook author that claims to have spent a vast amount of time in Spain it would seem the focus was primarily in a few locations. I have no judgment about that. Tourists can be experts about tourist spots and that's fine. As someone who has lived in the country for roughly the same amount of time she's been visiting I can cheerfully pass. On both the amateur observations and the recipes.
  Save your money and your time. I'm not sure I would recommend this cookbook even if it was free
  The second star is there simply because there was nothing inherently wrong or off about the recipes. Mediocrity isn't a crime
• 
  Ashani

  I guess nowadays as much the recipe developer or the chef tests his/her recipes and its also so important to have food photos as well. This book lacks food photos. Its rather a dense collection of recipes.
  
  I love some sections about cheese,rice the tapas culture and also different regions of Spain. But when it comes to recipes section its divided into Tapas,seafood,meats,vegetables,rice and desserts,cocktails all a hodgepodge of these regions. Its somewhat confusing.
• 
  Leah

  This is my go-to Spanish cookbook - I love the recipes, stories about chefs and restaurants, information on different regions, and the North American hacks to get around difficult to find ingredients and complex cooking techniques. I especially love the gazpacho, salmorejo, fideua, and tortilla recipes... classics! As a big fan of travel in Spain, I've also had the opportunity to visit some of the highlighted restaurants... fun!
• 
  Ietrio

  nothing new about this recipes. nothing exciting. just some recipes mindlessly blended from all regions (countries) comprising current spain.
• 
  Andrea

  The first book we tested in our fledgling Cookbook Club. The idea is that several foodie friends get together and cook recipes all from the same cookbook. In this way you find out whether or not you want the book, get an idea of which recipes are mind-blowing, extend your palette and your cooking ability, get together with friends, and have a very merry time.The greatest thing about the cookbook club is that warm, proud feeling as you finish your dish: I made that?
  
  This cookbook club meeting revealed that The New Spanish Table has a wealth of scrumptious recipes but they are sometimes very complicated and the book doesn't necessarily get you through all the tough parts with great ease. In other words: I still need to master the Rosemary Apple Nut Tart recipe (it burnt but was still edible and almost even qualified as delicious).
  
  I think the author did an interesting job of combining nouveau Spanish cooking (famous new chefs with TV shows!) with some classic stuff (recipes for food that can be found at any old bar after a day of hiking in the mountains). Really fantastic fava bean artichoke stew, saffron ice cream (eight egg yolks—no joke), chorizo cooked in hard cider, salted cod and orange salad (soak the fish for three days!), strawberry fennel gazpacho... Balsamic vinegar ice cream (mmm nummy) served with homemade sardines was a little too avant-guard for my taste, and the seafood stew (which is amazing and stunning to present at table with all its happy open clams grinning up at you from inside the pot) tasted like a Spanish jambalaya, which just happens to be something I don't like very much. Overall, I want to buy the book and keep trying more recipes!
• 
  Gerry

  great thus far, i need to get saffron and a paella pan. making the garbanzo soup this weekened....
  
  OK, I made that soup. Its superb. Next up is a paella and probably the pear and blue cheese tart. This book is the most comprehensive guide to spanish cuisine i could have imagined, having origins of food, variances by region, best method tips, etc...
  
  Alot of the recipes do require multiple ingredients and some devoted time, but if you're looking to spend some time in the kitchen on the weekend, this book is great.
• 
  Molly

  I enjoyed this book very much. Some of the recipes were familiar, others not so much. By far, my favorite dish (that I've tried so far) is the Blue Cheese and Pear tart...it tastes great and looks beautiful!
• 
  Kelly

  Guests loved the chicken pie!
• 
  Anna

  Beautiful photos...haven't cooked much from this book, though,....it isn't really practical for everyday cooking...
• 
  Annie

  Yes -- I like to read cookbooks. Then plan all the fantastic dinners I can now make!
  
  Tapas are wonderful. This books allows for a journey across Spain with food -- it does not disappoint.
• 
  patty

  Ran out of time with this one -- only one "experiment." To be continued on a new checkout, later, as I have a few Penelope Casas books to dive into right now.
• 
  Jodi

  This is a fun cookbook, but I don't know how much of it I can use now that I know I shouldn't eat Nightshades (tomatoes, potatoes, peppers (and spices), eggplants, etc).
• 
  Ian

  Not only a great cookbook, but an insight to Spanish culture
• 
  Whitaker

  A really great book shows us how everything is great and worth to die for