Tapas

The classic book that introduced America to Tapas.

Here are all the appetizer dishes that have long been a tradition in Spanish cuisine--- melanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called tortillas that enclose a variety of tasty tidbits; banderillas, zesty combinations on skewers; and empanadas, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today-- dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goats cheese and arugula; foie gras in elegant presentations.

By Penelope Casas

Photographs by Jim Smith