Few have done more to disseminate the delights of Spanish cuisine than Barrenechea. A Spanish native, former New York restaurateur and author of The Basque Table, Barrenchea mixes Spanish history with the 250 recipes in this formidable cookbook. The recipes are grouped by course, and the author suggests some main dishes can, "in small portions, be served as tapas." This should, in theory, make meal-planning fun, but the sheer volume of recipes may intimidate many: there are eight chapters of courses, not counting tapas or sauces, and although Barrenechea insists these recipes do not require "hard-to-find ingredients," Spanish staples like salt cod or blood sausage can prove difficult to locate. Similarly, the author claims "you don't need a lot of specialized equipment," right after she asserts "if you want to cook authentic Spanish dishes," you'll need earthenware casseroles in different sizes, a paella pan, a food mill and a mortar and pestle. Although the recipes are superior-clear, concise, and delicious- this cookbook seems intended more for education than entertainment. Those who are obsessed with Spanish cooking will consider it a treasure; anyone with slightly less interest may feel overwhelmed.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information

Barrenechea (The Basque Table) was the chef of Marichu, a favorite Spanish restaurant in New York City for 13 years, but she has returned to her native country and lives in Madrid. Her impressive new book is a thoroughly researched guide to the regional cooking of Spain, with more than 250 recipes. She begins with a history of Spain and an introduction to the various regions, followed by The Spanish Kitchen, a glossary of essential ingredients and equipment. The recipes begin, of course, with tapas, ranging from Madrid's favorite Patatas Bravas (Fiery Potatoes) to Andalusian Sizzling Garlic Shrimp. There are separate chapters on cold soups and warm ones, rice dishes, and vegetable first courses, along with entrées, desserts, and beverages; each recipe includes provenance and culinary background, as well as suggestions for substitutions and variations. There are striking photographs of landscapes, seascapes, and street scenes, as well as of the food, and the book concludes with a source guide and a lengthy bibliography. Highly recommended. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information

In a celebration of Spain's culinary heritage, this collection of 250 recipes takes readers on a tour through the country Barrenechea so obviously loves. Beginning chapters are a travelogue of sorts, in which Barrenechea introduces Spain's diverse geography and culture, explaining how both elements helped shape the country's food. She then sneaks into home kitchens across Spain to see what's on the stove. And what a variety she finds--from finger food such as fragrant fried almonds to such regional specialties as Frito Majorquen (Majorcan Lamb Liver with Vegetables). Chapters cover meat, vegetables, breads, and soups, and there's a whole section devoted to rice dishes. The instructions are quite detailed, and although the dishes occasionally call for an unusual ingredient (frogs legs or lamb brains!), most of the makings will be readily available. With a bit of intriguing history about the dish or an ingredient heading each recipe and photos of the country and the cuisine scattered throughout, this brings Spain right into American kitchens. StephanieZvirin. From: Syndetics Solutions, Inc. Distributed by Syndetic Solutions, Inc.