Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

This title is not currently available for purchase
The Complete Idiot's Guide to Tapas by [Hurt, Jeanette]
Kindle App Ad

The Complete Idiot's Guide to Tapas Kindle Edition


See all formats and editions Hide other formats and editions
Amazon Price
New from Used from

Length: 210 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled

Kindle Books from 99p
Load up your Kindle library before your next holiday -- browse over 500 Kindle Books on sale from 99p until 31 August, 2016. Shop now

Product details

  • Format: Kindle Edition
  • File Size: 1506 KB
  • Print Length: 210 pages
  • Publisher: Alpha (4 Nov. 2008)
  • Language: English
  • ASIN: B00ANW4HVI
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: Be the first to review this item
  •  Would you like to give feedback on images or tell us about a lower price?

Customer Reviews

There are no customer reviews yet on Amazon.co.uk.
5 star
4 star
3 star
2 star
1 star

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 4.7 out of 5 stars 3 reviews
3 of 3 people found the following review helpful
4.0 out of 5 stars Smaller but Cleverer 9 Feb. 2009
By Marty Martindale - Published on Amazon.com
Format: Kindle Edition
The Complete Idiot's Guide to: TAPAS
Over 100 Delicious Little
Dishes to Savor and Share

By Jeanette Hurt

A review by Marty Martindale

Jeanette Hurt has lived in Spain. During this time some great cooks there shared some secrets of tapas with her, and it's our good fortune to have access to her book.

Tapas have a curious history in Spain. It seems Spain's King Alfonso X, known as Alfonso the Wise, in the thirteenth century, needed to eat small meals as he recovered from a surgery. This caused his subjects to adopt his eating habits, and the custom caught on. A more practical story about the origins of tapas began as bartenders covered glasses of wine with pieces of bread to serve as a lid and keep the unwanted objects out. Gradually, bits of tasty foods appeared on the bread. This was the advent of free appetizers, no doubt. It also fostered more sociability in bars, and each region of Spain established its favorites. Hurt shows you in the center of her book some colored pictures to give you ideas as to tapas presentation.

Before she launches into recipes, Hurt presents a chapter, "Stocking your Spanish Pantry," which lines out the best ingredients delicious tapas. She goes into details as to hams, saffron, paprika, garlic, olive oils, cheeses and sausages.

Then Jeanette offered some personal comments on her Honey Chorizo Spread. In Toledo, Spain she learned to value this spread. "Simple, but also sublime," she states. She prefers it on French Bread or crackers and feels it demonstrates how a very simple tapas can be packed with flavor. Basically it is blending cooked chorizo with honey, chilling it for at least an hour, then serving it.

She further commented on the book's Ensalada Rusa made with Marinated Tomatoes, from Emilio's Restaurant, Hillside, Illinois. The recipe calls for you to combine tomatoes, sherry wine vinegar, olive oil, potatoes, carrot, Spanish tuna, green peas, bell appper, hard-boiled egg and mayonnaise. Hurts hastens to add, "The secret isn't in the potato salad, itself, it's in the tomatoes that are marinated in sherry wine vinegar and olive oil. It's an absolutely divine dish."

Let's look at summaries of some more of her tapas:

OLIVE TAPENADE
Includes kalamata or black olives, olive oil, wine vinegar and capers

CURRIED CARROT DIP
Calls for a recipe of marinated carrots in the book, plus olive oil, lemon juice, curry powder and paprika

CHICKEN LIVER PATE
Uses only white onions, butter, Madeira port, capers and anchovies

TORTILLA ESPANOL
Olive oil, onion, boiled potato, eggs and seasoning. Hurt learned to make it in Madrid. She has eaten it in many areas of Spain, but she likes her recipe in the book best.

SPANISH SCRAMBLED EGGS OR REVUELTAS WITH CHORIZO AND BACON
Eggs, cream, bacon, onion, garlic, chorizo, tomato sauce, paprika and Manchego cheese

BAKED TUNA EMPANADAS
Olives, raisins, egg, tomato sauce, sherry wine, oregano, paprika and puff pastry

FINGERLING POTATOES WRAPPED IN SERRANO HAM
All you need is toothpicks and olive oil.

SAFFRON ALIOLI OR SAFFRON MAYONNAISE
Hot water, egg yolks, lemon juice, soybean oil and pepper

SPANISH MEATBALLS
Ground beef, pork, eggs, onions, breadcrumbs, paprika, cinnamon and olive oil

At a time when we are trying to eat less, tapas are extremely taste appealing and worthy of finding their way often to your table and one you share with others.

You can contact Jeanette Hurt at:
JEANETTE HURT (DOT) COM
Contact Marty Martindale at:
FOOD SITE OF THE DAY
5.0 out of 5 stars Five Stars 24 July 2014
By Karlene Olesuk - Published on Amazon.com
Format: Paperback
Went to tapas more than once because of reading this lovely book.
1 of 2 people found the following review helpful
5.0 out of 5 stars Good value, good food 10 Aug. 2010
By MarthaJB - Published on Amazon.com
Format: Paperback Verified Purchase
The book was VERY reasonably priced. I've made the Deviled Eggs and the Honey Chorizo spread, so far. Both different than the usual and both popular with a wide audience. Looking forward to making more items.
Were these reviews helpful? Let us know
click to open popover