Anya von bremzen email tapas recipes

This dish, which makes an impressive and delicious tapa or passed hors d'oeuvre, is deceptively simple and easy to make. It was inspired by a recipe in one of my favorite cookbooks, The New Spanish Table, whose author — Anya von Bremzen — credits Barcelona chef Carles Abellan (Comerç 24) with having created the dish.

Anya suggests presenting the eggs — scrambled slow with the mushrooms and spooned into egg shells — in a cardboard egg carton that holds six eggs.

Award-winning writer @vonbremzen brilliantly intertwines cuisine, history, and politics into a work of scintillating connoisseurship and charm in National Dish.

Von Bremzen's recipes come from an extraordinary wealth of sources, extensive travel, and conversations with local people and chefs from all over Spain.

Author, triple James Beard award winner.

I took the course in tapas and one of the recipes was for the classic Spanish Potato Omelet.

“National Dish” is the story of her quest to understand why certain foods, like pizza, ramen and tapas, are adopted as symbols of their places of origin.

"It never fails to bring smiles to people's faces," she writes, "making an adorable little tapa." I'm lucky enough to have an even nicer serving piece: a lovely ceramic egg carton my friend Michalene brought me as a gift from South Africa.

It's pretty easy to empty the egg shells.

Just hold an egg, pointed side up, in the palm of your hand, invert an empty spice bottle on top of the egg and hold it firmly in place with the thumb and forefinger of the same hand. With your other