These are some gorgeous socks that I would love to knit! Oh and by the way did I mention that I am not knitting? I have a bad infection in my hand from a cat bite and am not able to do ANYTHING. The Dr. suggested that moving it around too much will just help spread the infection!
So for now I am just looking...
This is a picture of Ringerrike an area in Norway with great historical significance.
And here is a link to the description of the ornamental style named for the area.
Here is a review of a new cookbook: sounds really good...
Synopses & Reviews
Publisher Comments:
Spain is the next France, announces The New York Times Magazine. And Wine Spectator declares: “ Spain is setting the pace in Europe today when it comes to wine and food.” Food and travel editors herald Spain as the new Italy. Something incredibly fascinating is happening in the country, with its hip tapas, hot chefs like Ferran Adrià and Juan Mari Azrak and mouthwatering array of premium olive oils, wines, cheeses, and other foods getting snapped up in American markets.
The New Spanish Table delivers the food of Spain in all its glory. A big, bold, 275-recipe collection, packed with gorgeously colorful photographs, it gets right to the heart of Spain today: its marriage of innovation, deep-rooted traditions, amazing ingredients, and everything one could ever want in between. Written by Anya von Bremzen, coauthor of Please to the Table (64,000 copies in print) and a food writer who’ s been covering Spain for 10 years, The New Spanish Table turns paella on its head— as in Basque Smoked Cheese Paella with Garlic Oil. Lavishes with sexy tapas— Smoky Fried Almonds with Sea Salt, Catalan Guacamole, Blue Cheese and Date Croquettes. Heralds the gazpacho revolution— Adolfo Muñ oz’ s Strawberry, Tomato, and Fennel Gazpacho. Signs off with desserts that show Spanish cuisine at its creative best: Warm Chocolate Soufflé Cakes with Thyme Ice Cream, Clarisa Nun’ s Banana and Hazelnut Tart. Fascinating and vibrant and impossible not to love. And all easy to prepare as well. Along the way, visits at the Spanish table with home cooks, taberna owners, celebrity chefs, farmers, winemakers, nuns who bake like a dream. Includes appendices on Spanish wine, finding Spanish ingredients, and Anya’ s recommended restaurants. ¡ Estupendo!
Review:
"Von Bremzen is in love with the gastronomic delights of Spain, offering an appealing, informative look at the cuisine that is rapidly usurping the culinary dominance of Italy and France. She offers insight into the dishes of famed chefs Ferran Adri and Juan Mari Arzak and also shares the secrets of talented but lesser known cooks from around the country. Several of the recipes are for dishes you'd expect to find in a volume of this size — sangria, gazpacho and a multitude of tapas — but there are many welcome surprises: Eggs over Smoky Bread Hash, Coca (Spanish-Mediterranean pizza) with Candied Red Peppers, and Rice Pudding Ice Cream. Throughout the recipe section, von Bremzen provides entertaining personal stories like 'Ode to a Can of Tuna,' which details a raid on Arzak's fridge that reveals an incredible tinned treat. Readers will find facts on the history, food and wine of each of Spain's regions, a primer on Spanish cheese and a look at the critical ingredients in a Spanish pantry. Regardless of their level of familiarity with Spanish cuisine, all readers will learn something from von Bremzen, who shows us why Spain is taking its rightful place near the top of the culinary ladder. Photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
Publisher Comments:
Spain is the next France, announces The New York Times Magazine. And Wine Spectator declares: “ Spain is setting the pace in Europe today when it comes to wine and food.” Food and travel editors herald Spain as the new Italy. Something incredibly fascinating is happening in the country, with its hip tapas, hot chefs like Ferran Adrià and Juan Mari Azrak and mouthwatering array of premium olive oils, wines, cheeses, and other foods getting snapped up in American markets.
The New Spanish Table delivers the food of Spain in all its glory. A big, bold, 275-recipe collection, packed with gorgeously colorful photographs, it gets right to the heart of Spain today: its marriage of innovation, deep-rooted traditions, amazing ingredients, and everything one could ever want in between. Written by Anya von Bremzen, coauthor of Please to the Table (64,000 copies in print) and a food writer who’ s been covering Spain for 10 years, The New Spanish Table turns paella on its head— as in Basque Smoked Cheese Paella with Garlic Oil. Lavishes with sexy tapas— Smoky Fried Almonds with Sea Salt, Catalan Guacamole, Blue Cheese and Date Croquettes. Heralds the gazpacho revolution— Adolfo Muñ oz’ s Strawberry, Tomato, and Fennel Gazpacho. Signs off with desserts that show Spanish cuisine at its creative best: Warm Chocolate Soufflé Cakes with Thyme Ice Cream, Clarisa Nun’ s Banana and Hazelnut Tart. Fascinating and vibrant and impossible not to love. And all easy to prepare as well. Along the way, visits at the Spanish table with home cooks, taberna owners, celebrity chefs, farmers, winemakers, nuns who bake like a dream. Includes appendices on Spanish wine, finding Spanish ingredients, and Anya’ s recommended restaurants. ¡ Estupendo!
Review:
"Von Bremzen is in love with the gastronomic delights of Spain, offering an appealing, informative look at the cuisine that is rapidly usurping the culinary dominance of Italy and France. She offers insight into the dishes of famed chefs Ferran Adri and Juan Mari Arzak and also shares the secrets of talented but lesser known cooks from around the country. Several of the recipes are for dishes you'd expect to find in a volume of this size — sangria, gazpacho and a multitude of tapas — but there are many welcome surprises: Eggs over Smoky Bread Hash, Coca (Spanish-Mediterranean pizza) with Candied Red Peppers, and Rice Pudding Ice Cream. Throughout the recipe section, von Bremzen provides entertaining personal stories like 'Ode to a Can of Tuna,' which details a raid on Arzak's fridge that reveals an incredible tinned treat. Readers will find facts on the history, food and wine of each of Spain's regions, a primer on Spanish cheese and a look at the critical ingredients in a Spanish pantry. Regardless of their level of familiarity with Spanish cuisine, all readers will learn something from von Bremzen, who shows us why Spain is taking its rightful place near the top of the culinary ladder. Photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
Talk to you later, I have to go get something to eat!
Lynda
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