- Author : James Campbell Caruso
- Binding : Hardcover
- Dewey Decimal Number : 641.5946
- EAN : 9781586851019
- ISBN : 1586851012
- Is Eligible For Trade In? : Yes
- Label : Gibbs Smith
- List Price : $29.95 (USD)
- Manufacturer : Gibbs Smith
- Number Of Items : 1
- Number Of Pages : 160
- Package Dimensions : 0.95 inches (Height) x 10.36 inches (Length) x 2.80 pounds (Weight) x 8.54 inches (Width)
- Publication Date : 2004-04-13
- Publisher : Gibbs Smith
- Studio : Gibbs Smith
- UPC : 082552010126
At the El Farol restaurant in Santa Fe, New Mexico, a collection of delectable ingredients-smoked paprika, saffron, spicy chipotle chiles and piquillo peppers, capers and caperberries, and a variety of Spanish cheeses-gather for a celebration of Spanish flavor. Best known for their creative tapas menu, El Farol revolutionized dining in Santa Fe and New Mexico with such tapas as Pollo Curry, a simple cold chicken salad that is too good to ever remove from the menu; and Gambas al Ajillo, sautéed garlic shrimp with lime and madiera. Executive Chef James Campbell Caruso presents award-winning traditional and contemporary Spanish cuisine in a colorful medley of recipes from his menu, including soups and stews, hot and cold tapas, 14 main courses, desserts, and an exclusive section on wine. Featuring over 120 recipes, El Farol: Traditional and Contemporary Spanish Tapas and Cuisine blends the rich and diverse cultural traditions of New Mexico with bold and interesting flavors. This unique collection presents Mediterranean and Spanish cooking influenced by a variety of lively Latin American dishes. The tapas menu is "ever-changing, bold, and energetic," according to the Dallas Morning News. The New York Times calls El Farol's food "bold and eclectic." The chef's Lobster-Chorizo Canneloni was voted "Best Appetizer" in the 2000 Taste of Santa Fe. James Campbell Caruso lives in Santa Fe, where he is the Executive Chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.
- Product Description
Customer Reviews:
Customers rated El Farol: Tapas and Spanish Cuisine 5.0 stars out of 5.0 based on 12 reviews:Cream of the Crop
by Linda Trawnik (Rancho Cucamonga, CA United States) - 2009-12-13
I've not had the pleasure of eating at El Farol but I have made several of the recipes in this fabulous book. Recipes are well written, concise and easy to follow with great results every time. This goes above and beyond The Joy of Cooking type recipes, although that is a staple in my kitchen. This is written more for those of us wishing to venture out into the territory of gourmet legends among our friends and family. I have impressed them with the recipe for pork tenderloin with plum sauce to the flavored ailoli's. I have several cookbooks by restaurant chefs, most of which sit on the shelf to be taken down and admired only. This one has the tiny tears and splatters of a well used cookbook. I love it!Beautiful
by L. Teng (Australia) - 2009-05-07
This is a very beautiful book. It is very well presented. Recipes are fantastic. What more can I say?I'm Hungry Again Just Thinking About This Book...
by Megan Romer (Ithaca, NY) - 2008-12-08
After a trip to Spain in September, I had a serious urge to create a tapas dinner for some friends and family, and needed some inspiration and guidance. A simple Amazon search led me to this book, and the reviews were all so positive that I had to buy it. They weren't wrong. From the very first recipes (which, interestingly, are the mise-en-place recipes that are so often found in the back of books) to the "big guns" in the entree section, the recipes are simple (a hallmark of Spanish cuisine), easy-to-follow, and easy to alter based on the seasons or your local ingredients. It's a rare cookbook in that it's written so that beginners can cook every recipe, and yet advanced cooks don't feel insulted or talked down to. As with most Spanish food that I've encountered, the simplest recipes often yield the most delicious flavors, and that's the case here. Few recipes contain more than 10 ingredients, with most averaging around 5-7 (and that's including salt and pepper), but they're combined in ways that you may not have thought of, like the Gambas al Alcaparra - shrimp with honey and capers. The #1 hits? The Puerco con Manzanas y Cabrales (pork loin with apples and blue cheese), Albondigas (lamb meatballs), Gambas al Ajillo (garlic shrimp in lime juice)... I'm hungry again. And for an extra-special twist, the desserts aren't just cast-offs, half-assedly strewn together by a chef who knows nothing about pastries. They're delicious, creative, and replicatable. Even if you can't cook, buy the book just for the pictures - frameworthy, each and every one.Tapas nights at home!
by Robin Schogol (Montclair, NJ USA) - 2008-08-15
Inspired by a recent vacation in Andalucia, near Jerez, I wanted to prepare a tapas meal for a friend's birthday. This cookbook was excellent - I was able to pick out several recipes for small dishes that were all easy to prepare and delicious. The Grilled Artichokes in Saffron Butter were a huge hit, and the remaining butter sauce was very popular on bread. The Ginger Fig Puree was wonderful with grilled pork ribs. Also popular was the Chicken with Harissa, and the fish I prepared using the grilled sardine recipe. Unable to find a "flavorful small fish" at my local supermarket, I chose a mundane cod filet, which I cut into small pieces to be eaten in a tapas style, and prepared according to the recipe. This has now become my standard recipe for any type of white fish, as it is simple and delicious. I love reading this cookbook for inspiration. I started a jar of El Farol Preserved Lemons, and can't wait to start using them when they have aged. I have yet to try the dessert recipes, which are very tempting. Having executed several recipes successfully, I feel very confident that even the first time I try another, I will be able to serve it to my guests to rave reviews. James Campbell Caruso has shared with us some wonderful ideas and recipes on how to add great flavor to food in a straight-forward fashion that a home cook will have no problem understanding or recreating.Excellent Purchase
by Christina Luoni (USA) - 2007-01-04
My passion is to research, collect and create new dishes all the time. I'm always looking for something different. And this book brings a high level of intense flavors to the table. If you love spices you'll love this. I've never been to the restaurant but after having this book..I'm ready want to go to the restaurant! Excellent soup stock made with fennel and cloves, roasted chicken with clove, Sweet Pea soup with smoked paprika oil, spicy Harissa sauce, pickled lemons and Rosemary flat bread. The Rosemary flan is exquisite! Book is on nice glossy paper. Recipes are laid out well and will motivate you to try the recipes. Numerous pictures in book but not on all recipes.Instructions on how long you can keep sauces are very helpful. I got this book because there were alot of raving reviews on this book. And today I add one more 5 stars to this book's buckle. I salute you El Farol!
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