Made in Spain: Spanish Dishes for the American Kitchen: A Cookbook

This has all the ingredients for a really good cookbook: delicious ingredients, new recipes, great photos, charming vignettes and a fantastic companion series on DVD. Jose Andres presents the food that regular people eat and makes it so much fun. The only downside to this book is that I couldn't find it sold as a set with the DVDs (a la Kimchi Chronicles) so I bought the Kindle ebook and got the DVDs from Netflix and the library. This cookbook looks great on the Kindle iPad app but it would have been nice to see some embedded video from the shows. I enjoy the food and the book without reservations!

Great recipes

This book is an ode to the cooking of Spain, adapted beautifully for the American home cook. James Beard award-winning chef and world-class humanitarian Jose Andres presents recipes for many of his favorite Spanish dishes. The writing is intriguing: every chapter has an inviting introduction accompanied by a colorful vignette about a highlighted region of Spain; for example, an ode to saffron. Headnotes tell us about the role each dish plays in Spanish cuisine, how this version came to be, or simply why the author loves it. The formatting in the Kindle version is exceptional: everything is clickable, and every recipe has a gorgeous color photo of the finished dish, and there are many other color photos throughout. Accessibility of ingredients: I live in the middle of nowhere, in one of the 7 states without a Whole Foods, yet I find the vast majority of the ingredients accessible, either (Piquillo peppers!) in my itty-bitty grocery store, to order (salt cod) from my small town's butcher/fishmonger, or via Amazon. Most important, although Chef Andres always lists his favorite Spanish ingredient--for example, Valdeon cheese--he almost always gives us a suggestion for an acceptable substitution ("Stilton or any good-quality blue cheese"). We know that Spain is surrounded by the sea, so it's not surprising that many recipes feature fresh seafood: cuttlefish, red snapper, tuna loin/belly, monkfish, clams, fresh sardines, hake, scallops, oysters, mussels, squid, shrimp, and lobster. However, readers should know that, for those of us who must amazon such ingredients as canned Spanish white asparagus, jamon serrano, boquerones, membrillo, fabes, or special-order veal bones or fresh ham hock from our butcher/fishmonger, we might have to pay a bit more than we would for ingredients we can simply pick up at our local Shop & Drop. UPDATE: I made the "Omelet with White Beans and Green Onions," which was easy (I used cannellini beans which I had previously cooked from dried and stored in the freezer--but canned would work, and I didn't bother to "omelet" the dish, I just scrambled it) and it was delicious! Nice to reduce cholesterol AND add vitamins! Definitely a breakfast dish I'll make again, especially for overnight guests.

SUPERP! Excellent

Great recipes, with good instructions and photos of what it’s all supposed to look like. Am having fun cooking and eating from this book!

This is a beautiful book, so much so that I don't want to get it stained in the kitchen. That being said, I read each recipe carefully. I also enjoy the background material on each of Spain's regions. Have already made entrees and appetizers from Made in Spain, and have received raves about them. As someone who has traced my ancestry (on Dad's side) to the 1492 Diaspora, and who regularly prepares Spanish cuisine from both sides of the Atlantic for family and friends, I definitely recommend Jose Andres' Made in Spain. Francesca Tate Brooklyn, NY

I have been a program about this chef in Spain and I love it. I bought these books for friends and I am sure they are going to love them.

Jose Andres is a great figure in the culinary world. I bought this book in the belief that it would contain recipes using American ingredients. I was quite disappointed to find that nearly every recipe specifies at least one distinctly Spanish and often obscureingredient essential for the successful preparation of the recipe. Most of these aresimply unobtainable here in Arizona. With this exception, the book provides inspiration for recipes with a similar taste profile using locally available ingredients.

I enjoyed the TV programme and bought the book. Unfortunately it does not replicate the more complicated dishes I recall from the programmes and focusses on the basic 'tapas' type of dish which proliferate. Jose visits many of the world class restaurants in Spain and I would have liked more of an introduction to the intricate and delightful dishes which he enjoyed there. So, basically good.

Das Buch, perfekt. Das Ergebnis der Rezepte hängen aber von der Begabung des Cheffs ab ;o) Viel Spaß Beim Kochen!

This book covers all the regular favourites: paella, soups, a multitude of prawn dishes. But it is really commendable for the beautiful imagery. Never a dull page.

Muy buen libro y a la familia americana a la que iba dirigida como regalo le ha encantado!! Valoración muy positiva.

Buen libro de recetas.