The Barcelona Cookbook is a treasure trove of tempting, vibrant recipes, primarily, but not exclusively, tapas recipes, all signature dishes from the famed Connecticut restaurants (owned by the authors), the Barcelona Restaurant and Wine Bars. The main title refers to the restaurant recipes, while the subtitle, A Celebration of Food, Wine, and Life, can only refer to the authors exuberant attitudes to life. This is a book of great élan, one packed with vivacious recipes to be prepared and consumed with spirited enjoyment.
Tapas are enjoying a well-deserved popularity for their ease of cooking and their lively tastes. Tapas are versatile - they can be hot or cold or a combination of both. No other food can dress up a casual dinner, or turn around to create a show-stopping party that will be talked about long after the party is over. Nibbling on a variety of foods also happens to provide excellent nutrition while simultaneously pleasing the palate.
As the authors state, "Tapas can be as simple as a slice of Chorizo and a piece of cheese, a few roasted olives, one or two grilled sardines or pencil-slim spring asparagus. They can be as elaborate as a hot cazuela of sizzling shrimp in garlic and oil or an empanada filled with spiced meat and served with roasted pepper sauce." They need not add that a combination of both is spectacular.
As a guide to creating great tapas and great tapas parties, the authors tell us, "In The Barcelona Restaurant cold tapas, are really three distinctly types of dishes. Some are salads, either simple or composed. Some are made for ...casual presentation, what we call scoop and serve. And the third type are artfully prepared cold dishes, fancy-restaurant choices in miniature." There are a wide range of choices of cold tapas, from Roasted Olives to Tuna Tartare with Yuca Chips or a Citrus Seviche, are a special Barcelona Gazpacho.
Hot tapas are generally the more complicated dishes and the authors recommend making a few and sharing them as a main course, rather than following them with an entree." Among the mouthwatering recipes are Mussels al Diablo, Rabbit with Porcini Mushrooms and Red Wine, Wild Mushrooms with Herbed Cheese .
The Barcelona Cookbook also has chapters for Main Courses and Party Dishes as well as those sweet Desserts. The recipes for main courses include Halibut with Puttanesca, Chicken al Pimentos, Churrasco (a South American variety of grilled steak), Rioja-Braised Lamb Shanks with Polenta and Garlic. To sweeten the meal at the end, try Bread Pudding with Roasted Summer Peaches and Dulce de Leche, Bananas Foster, Arroz con Leche, or Orange and Almond Cake. No course has been overlooked.
Tapas are served with wine in Spain and the authors have included a chapter for drinks to imbibe while tasting the savory assortment of tapas as well as a guide to Spanish wines. Interspersed throughout the book are articles about the city of Barcelona itself, about Spanish foods, such as the famed cured meats and many cheeses. There is a guide to sources for Spanish foods. There are gorgeous color photographs by John Blais throughout. The Barcelona Cookbook is rich and exciting and belongs on every bookshelf.
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