Spain and The World Table
"The Worlds of Flavor event at the CIA was extraordinarily comprehensive. The spirit of collaboration was evident in every aspect. Spain and the World Table is an exciting anthology of this landmark event and puts into perspective the amount of inspiration we draw from their rich and diverse heritage."
- Thomas Keller, owner, French Laundry
"This splendid book brings the [Worlds of Flavor] conference to life with vivid photos and exciting recipes … a perfect mix of ultra-traditional Spanish dishes, updated classics, and international dishes inflected with Spanish flair."
- Publishers Weekly
Each year, the world-renowned Culinary Institute of America selects one nation’s cuisine to highlight during"Worlds of Flavor," its flagship conference and festival. Widely acknowledged as the premier forum on world cuisines and flavor trends, “Worlds of Flavor” draws more than 700 industry leaders and has become a must attend event for leading chefs, culinary decision-makers, management executives and food journalists.
Spain and the World Table , the first cookbook to emerge from the conference, is filled with gorgeous photographs and helpful notes andhonors the timeless traditions of this culturally diverse nation while celebrating the frontiers of flavor and technique emerging from Spain’s most creative kitchens. From Sopa de Albóndigas to Escabeche of Halibut to Spanish Fig Cake, this book comprises 125 exotic, mouth-watering recipes from 25 leading chefs from Spain and the US, complete with technique tutorials and regional notes. The colorful tapas, fragrant soups, savory seafood paellas, and delectable sweets are all beautifully photographed.
About the author
Martha Rose Shulman is a leading culinary expert on healthy eating. She has published several award-winning cookbooks, including Provencal Light, Entertaining Light, and The Vegetarian Feast. She has also collaborated with chefs such as Wolfgang Puck, Sherry Yard, and Juan Carlos Cruz on their respective cookbooks. Shulman is a contributing editor to Health magazine and has also written for specialty magazines such as Cooking Light, Food & Wine, Self, and Prevention. She was also a visiting professor to a number of culinary schools including DeGustibus Cooking School at Macy’s, Hay Day Cooking School, The Silo, and Central Market Cooking School at Austin.
About the Culinary Institute of America
The Culinary Institute of America is an internationally acclaimed culinary college based in New York and California. The college has been providing expert culinary education for over 60 years and touts a student population of 2,700 and a faculty of over 130 chef-instructors representing 16 countries. The CIA has six award-winning restaurants and has published over a dozen professional cookbooks. CIA Greystone, its graduate school, plays host to the “Worlds of Flavor” conference, a three-day world-renowned affair that attracts over 600 members of the food industry. Each year, the school presents one country’s cuisine as a “gold standard.”
