The New Spanish: Bites, Feasts, and Drinks

The New Spanish takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. The book aims to slip Spanish foods into your everyday kitchen vocabulary. Authors Miller and Adler know their stuff (they’ve traveled extensively in the old country), but they’re mixing up the rules. Don’t look for the same-old tapas and sangria here. Instead you’ll find a seafood salad made with Clamato, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and Coca-cola (trust us, it’s delicious), 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.

Structured as a meal is, 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 & Grains, Meat & Poultry, Fish, and Dessert. 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—perfect for weeknight meals with family as well as get-togethers with friends.