Capture layers of flavors and hidden nuances using classic Spanish ingredients.
Including the chef’s guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices.
James Campbell Caruso is the chef and owner of La Boca restaurant in Santa Fe. He is the author of El Farol: Tapas and Spanish Cuisine and owner of La Boca, which has been acclaimed by the New York Times, Food Network, Travel and Leisure, and Esquire. He lives in Santa Fe.
Douglas Merriam is a food and travel photographer who splits his time between Santa Fe and Maine.