José Andrés grew up in the Asturias region of northern Spain and
was a protégé of Ferran Adria of the renowned El Bulli restaurant
near Barcelona. In 2003, José was named Best Chef in the
Mid-Atlantic by the James Beard Foundation and in 2004 was named
Chef of the Year by Bon Appétit. José and his ThinkFoodGroup
run seven destination restaurants in and around Washington, D.C.,
including the Spanish tapas bar Jaleo and the highly acclaimed
minibar by José Andrés. His second cookbook, Made in Spain,
was published in 2008. He lives in Washington, D.C., with his wife
and three daughters.
Richard Wolffe is Senior White House Correspondent for Newsweek
magazine. In his spare time, he eats José's food and cowrites his
food magazine stories. He lives close to José in Washington, D.C.,
with his wife, Paula, and their three children. His first book was
The Victim's Fortune (HarperCollins, 2002); this is his first
cookbook.
"Hero of the Spanish Revolution . . . José Andrés helped create the
Spanish food boom in America." —Food & Wine
"José Andrés represents the broad spectrum of Spanish (and
Hispanic) cooking . . . better than anybody else in America today."
—Colman Andrews, Saveur
“The boy wonder of culinary Washington. . . a phenomenal success.”
—R. W. Apple, Jr., New York Times
“José Andrés is Big Daddy for all things Spanish in America—and
Tapas is the mother lode for anyone interested in ‘tiny bite’
cuisine or the exciting and the rapidly expanding Iberian
influences that are changing the world of cooking. The future is
Spain—and this book will prepare you for it.” —Anthony Bourdain
“José Andrés has done an admirable job of bringing the authentic
taste of Spain—especially Spanish tapas and the tapas style of
eating—to the American restaurant scene. Now he brings his
knowledge and enthusiasm for the extraordinary cooking of his
homeland to our homes with this handsome volume.” —Penelope
Casas
“Small plates are the only way to fully experience a great chef’s
style and flavors. Thank you, José, for sharing your creations with
us.” —Jean-Georges Vongerichten
“I’m certain that for many this book will change their view of
Spanish cooking. It goes without saying that José is already one of
the world’s best chefs and has a bright future before him.” —Ferrán
Adriá
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