Summary

Spain's greatest culinary tradition, tapas, is in the grip of a renaissance. Delicious dishes are being created by a new generation of chefs working in ultra modern restaurants, as well as by experienced tapas cooks in back street bars. Like the old tapas favourites, these new dishes are oozing with intense flavours and a rich variety of textures. In "New Tapas", some of Spain's most creative chefs present their favourite tapas, from their own versions of traditional favourites such as Tortilla and Calamari in a red wine stew to modern creations such as Chicken in a honey sauce and a crisp frisee salad with a warmed sherry and garlic dressing. Some of the dishes are sheer masterpieces, fusing traditional Spanish cuisine with international influences, while others are mouth-wateringly earthy, fresh and indisputably Spanish. But all of these tapas are easy to make, combining minimal preparation with dazzling tastes and textures.