Written by one of the world's leading experts in Spanish cuisine, an introductory section explains the role of these versatile little dishes in Spanish culinary culture.
The reader is guided through the finer points of the ingredients, techniques and special preparation, including marinating olives, rolling out cheese and anchovy dough, and producing perfectly formed empanadillas.
Over 50 original step-by-step recipes then follow, which make light of intricate food combinations, with clear step-by-step instructions to guarantee spectacular results.
