Perhaps the tapas craze should be put behind us. Why does every restaurant have to focus on “little plates?” That said, we still enjoy those tapas made with an eye on Spanish tradition. Jose Andres first cookbook, Tapas: A Taste of Spain in America, makes it easy for a U.S. cook to make these dishes with what’s readily available on our shores. And from the Basque-style stuffed Maryland blue crabs to the Route 11 potato chip (made in Virginia) tortilla, Andres’ recipes reflect his decade-plus spent here with his mini restaurant empire.

The book is beautifully shot and designed and would make an excellent gift — to yourself or others — particularly since the small sampling of recipes we tried were damn good. The chicken with dried fruit was not only simple to make but helped us to easily meet our USDA requirement for daily fiber. The recipe is a keeper. Please note, however, that it takes way more than the suggested three minutes to reduce 1 and 1/2 cups of chicken stock into “a nice sauce.”

We also heartily endorse the Catalan-style spinach with raisins, pine nuts and bits of apple, and the Catalan tomato bread with Manchego cheese. In the spirit of full disclosure, our hunk of Manchego managed to jump ship somewhere between the cheese counter and the checkout lane. We cheated and used some Asiago fresco that was in the fridge and didn’t regret it.

Despite all the positives, we have to take issue with something. Just about every recipe calls for Spanish olive oil. We’re not saying that Espagne puts out an inferior product, it’s just that the constant reminder to use that country’s oil makes us wonder if Jose doesn’t have a deal with the Spanish Exporters Association.

Tapas: A Taste of Spain in America
By Jose Andres with Richard Wolffe
Clarkson Potter, New York
$35