Rezensionen / Stimmen
The season of relaxed entertaining is upon us, and it's time to let go of your favorite crostini recipe. And so we bring you a flashy new appetizer -- one that will kick off a party with heart-thumping flavors, invite ice-breaking questions (are those fossils? how do I eat them?), and break down any notions of proper etiquette (spoiler: everyone's fingers are going to get salty -- no frilly toothpicks allowed!). It comes from Jose Pizarro's Spanish Flavors, a handsome book on the cuisines of five regions of Spain. As Food52er shovel2spoon explained to me, "This recipe transforms plain boiled potatoes into a tapas quality dish." -- Kristen Miglore, Genius Recipes Food 52, 5/29/13
The season of relaxed entertaining is upon us, and it's time to let go of your favorite crostini recipe. And so we bring you a flashy new appetizer -- one that will kick off a party with heart-thumping flavors, invite ice-breaking questions (are those fossils? how do I eat them?), and break down any notions of proper etiquette (spoiler: everyone's fingers are going to get salty -- no frilly toothpicks allowed!). It comes from Jose Pizarro's Spanish Flavors, a handsome book on the cuisines of five regions of Spain. As Food52er shovel2spoon explained to me, "This recipe transforms plain boiled potatoes into a tapas quality dish." -- Kristen Miglore, Genius Recipes Food 52, 5/29/13
Sprache
Verlagsort
Verlagsgruppe
Maße
ISBN-13
978-1-906868-89-5 (9781906868895)
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Schweitzer Klassifikation
A native Spaniard, Jose Pizarro now resides in London, where he runs two restaurants and appears regularly on UK food TV.
A native Spaniard, Jose Pizarro now resides in London, where he runs two restaurants and appears regularly on UK food TV.
