TAPAS: A TASTE OF SPAIN IN AMERICA/ JOSE ANDRES At his seven Washington restaurants, chef Andrés is famed for serving fantastical avant-garde cuisine. But in his first book he focuses on the small plates of his native Spain. The croquetas, crab-filled cherry tomatoes, artichokes sauteed with ham and gazpacho explained here are more accessible to the everyday cook than, say, his foie gras cotton candy, but they're almost as fantastic.
SCOTT CONANT'S NEW ITALIAN COOKING/ SCOTT CONANT Conant combines old World cooking and modern tastes to create a new kind of haute Italian cuisine at his New York City restaurants, Alto...
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