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Cook the Book: 'The Book of Tapas'

20100524thebookoftapas.jpgWhile the etymology of the term tapas isn't certain, these small plates that accompany drinks before dinner are one of the most delicious parts of Spanish culinaria. More than bar snacks but not quite a full meal, tapas are a way to bridge the sizable gap between the end of the work day and the typically late dinner hour that's customary in Spain. The time before dinner is spent grazing from bar to bar having a glass of wine, sherry, or vermouth and a small selection of tapas ranging from preserved fish and pickled vegetables to warm tapas such as albóndigas and croquetas.

This week we are bringing you a week of tapas recipes from the newly released The Book of Tapas by Simone and Inés Ortega, the mother and daughter team behind 1080 Recipes, one of the most comprehensive books on Spanish cooking available.

This week we will be sharing small plates from The Book of Tapas that can be served on their own as appetizers or together to make for a wonderful spread of tapas at home. Make sure to stock up on the Rioja and Txakoli and get ready for a hot and cold mix of patatas bravas, tuna stuffed hard boiled eggs, and vegetable tortilla.

Win 'The Book of Tapas'

Thanks to the generous folks over at Phaidon, we are giving away five (5) copies of The Book of Tapas this week. All you have to do is tell us about your favorite small plate in the comments section below.

Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, May 31 at noon ET. The standard Serious Eats contest rules apply.

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