Move over, chorizo and sangria. "Spain is in the grip of a nueva cocina revolution," writes T+L contributing editor Anya von Bremzen in her book The New Spanish Table (Workman, $19.95). Von Bremzen, who nine years ago was the first food writer to bring word of Ferran Adrià's avant-garde cooking to American readers, tells the story of modern Iberian cuisine through interviews with leading Spanish chefs such as Dani Garcia and Juan Mari Arzak; she supplements them with 275 recipes— from tangerine-marinated olives and tuna empanadas to salt-baked pork in adobo. With primers on sherry, Spanish ingredients and where to find them, and the numerous uses of Piquillo peppers, the book is a perfect culinary companion. Up-to-date advice on where to eat on your next trip to Spain (tapas or pintxos in San Sebastián, fresh-picked fava beans in Barcelona, frituras in Seville, paella in Valencia) makes this an essential gastronomic travel guide, too.—DARRELL HARTMAN
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