ANYA VON BREMZEN

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 Adria and Juan Marl Azrak (see Adria's Rack of Lamb with Pistachio Pesto and Scallions in the meat chapter), and mouth- watering array of premium olive oils, wines, cheeses, and other foods. "The New Spanish Table" delivers the food of Spain in all its glory. A big, bold, 275-recipe collection, packed with gorgeously colourful 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.