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Brindisa The True Food of Spain

Brindisa  The True Food of Spain Author Monika Linton
ISBN-10 9780007307197
Release 2016-09-08
Pages 544
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COOKBOOK OF THE YEAR 2016, Spectator ‘The definitive book about the food of Spain’ Rose Prince



Brindisa Spanish Cook Book

Brindisa Spanish Cook Book Author Monika Linton
ISBN-10 0007307187
Release 2012-10-01
Pages 300
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Ranging from the most unusual artisan dishes to the classics of Spanish cooking, this recipe collection draws on Brindisa's specialist knowledge to introduce you to delights such as jamon iberico de bellota, fumet, farmhouse cheeses, prepared pulses, olive oils and vinegars, sweet treats and more.



Barrafina

Barrafina Author Eddie Hart
ISBN-10 9780241278819
Release 2016-04-28
Pages 256
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Barrafina brings you brilliant tapas-style recipes from Sam and Eddie Hart and Nieves Barragan Mohacho, creators of the best Spanish restaurants in London When Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Eight years, two more branches and one Michelin star later, Barrafina is always packed, always stylish, always lively. And so is the food: together with their Basque-born head chef Nieves Barragan Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily. First, there is food to eat with your hands: fried pimientos de Padron, salt cod fritters and delicias, the Spanish equivalent of Devils on Horseback. Then cold meats; on to fish and shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat - from suckling pig for a special occasion to rabbit stew or roast cumin-rubbed pork with quince sauce; and desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home. With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything, from how to make the more difficult things, such as arrocina beans with chorizo, morcilla and pork belly, to how to cook a simple but perfect tortilla. 'Possibly the best Spanish cookbook ever' Rachel Cooke, Observer Food Monthly 'Barrafina! A joy! Nieves's food and Sam and Eddie's charm: now with this splendid book you can do it at home' Fergus Henderson 'Barrafina is a tapas bar and the best of its kind . . . the food is fantastic' Giles Coren, The Times



Basque

Basque Author José Pizarro
ISBN-10 9781743583838
Release 2016-03-24
Pages 256
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In Basque, José Pizarro shows readers how to create some of the best-loved dishes from the Basque Country at home. He will dispel the myth that creating tapas and traditional Spanish fare is scary and show you how to take the great experience of being in the little bars of San Sebastián into your own kitchen. The food of this region is wonderful to share with your family and friends – but it’s also about fun, informality and not being a slave to your stove! Set to the backdrop of the stunning views of San Sebastian and the rest of Basque Country, you’ll really feel like you’re on a magical holiday in Spain. José has also put together some menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socialising.



Catalan Cuisine

Catalan Cuisine Author Colman Andrews
ISBN-10 1558321543
Release 1999
Pages 332
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Award-winning author Coleman Andrews explores a once undiscovered gem among Europe's great culinary traditions. The cooks of Catalonia use many of the same popular ingredients found in other Mediterranean cuisines, but they combine them in fresh and unexpectedly delicious ways. Try Paella Vallenciana, Tumbet (a Majorcan vegetable casserole), Canalons (the local spin on cannelloni), or the delightful Bunyols (fried pastries), to name just a few of the savory regional dishes. By learning their culinary secrets, you'll discover a fascinating history and culture of the Catalan people.



Sabor

Sabor Author Nieves Barragán Mohacho
ISBN-10 9780241978795
Release 2017-07-06
Pages 320
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'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish.' Rick Stein Nieves Barragán Mohacho is the renowned Spanish chef behind the highly anticipated restaurant Sabor, opening in London this autumn. Nieves was previously executive chef at London's acclaimed Barrafina restaurants, where she was awarded a Michelin star for Barrafina Frith Street. Sabor: Flavours from a Spanish Kitchen is the food that the Basque-born chef likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family. The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.



Spanish Made Simple

Spanish Made Simple Author Omar Allibhoy
ISBN-10 9781849499286
Release 2016-09-22
Pages 256
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Spanish food has never been more popular or more influential: from the city of San Sebastian in northern Spain which counts a massive 16 Michelin stars to the markets of Madrid and ubiquitous tapas bars, Spanish food is no longer the preserve of summer holidays. And it's incredibly easy to make at home. In Spanish Made Simple, Omar Allibhoy, the man behind the Tapas Revolution chain of restaurants, guides you through the basics of 100 key Spanish dishes. All the ingredients are available from supermarkets and you don't need to be an expert cook. Spanish cooking is characterised by deep flavours, vibrant colour and minimal ingredients so you will learn to make a paella that packs a punch without spending hours in the kitchen, cook up a tapas feast for friends, and even whip up a delectable Spanish dessert in minutes. Sunny and delicious, informal and everyday, Spanish cooking is for everyone, from skilled chefs to complete beginners, and Omar tells you how



The Real Taste of Spain

The Real Taste of Spain Author Jenny Chandler
ISBN-10 9781909108127
Release 2012-07-25
Pages 300
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From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of this book."The Real Taste of Spain"focuses on basic ingredients and core principles.Simple and delicious Spanish recipes.



Tapas Revolution

Tapas Revolution Author Omar Allibhoy
ISBN-10 9781448148929
Release 2013-08-16
Pages 224
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Omar Allibhoy is the new face of Spanish cooking: he’s charismatic, effusive, passionate and wants to bring Spanish food to the people of the UK. Tapas Revolution is the breakthrough book on simple Spanish cookery. Using everyday storecupboard ingredients, Omar offers a new take on the classic tortilla de patatas, making this iconic dish easier than ever, and brings a twist to pinchos morunos and pollo con salsa. With sections covering vegetables, salads, rice dishes, meat, fish, cakes and desserts, the emphasis is on simplicity of ingredients and methods – reinforcing the fact that absolutely anyone can cook this versatile and accessible food. TAPAS NOT PASTA!



The Basque Book

The Basque Book Author Alexandra Raij
ISBN-10 9781607747628
Release 2016-04-19
Pages 304
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Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. In this much-anticipated and deeply personal debut, Raij and Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook. Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij’s careful but encouraging instructions, you can even master Squid in Its Own Ink—a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients—and, quite simply, you will become a better cook. - Food & Wine Magazine, Editor’s picks for Best of 2016



Made at Home The food I cook for the people I love

Made at Home  The food I cook for the people I love Author Giorgio Locatelli
ISBN-10 9780008100520
Release 2017-09-07
Pages 320
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Over 150 simple family recipes from the best-selling chef and judge on BBC’s The Big Family Cooking Showdown.



1 000 Spanish Recipes

1 000 Spanish Recipes Author Penelope Casas
ISBN-10 9780470164990
Release 2014-11-04
Pages 720
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An authoritative celebration of authentic Spanish cuisine by the late award-winning author of Tapas and Paella! provides a wide variety of recipe options including several for vegetarian lifestyles. 18,000 first printing.



The Palomar Cookbook

The Palomar Cookbook Author The Palomar
ISBN-10 9781784721107
Release 2016-08-25
Pages 224
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Enjoy more than 100 utterly delicious recipes from award-winning restaurant The Palomar, with dishes influenced by the rich cultures of Southern Spain, North Africa and the Levant. This debut cookbook includes recipes for the restaurant's signature dishes, alongside recipes drawn from family tradition, mothers and grandmothers, from influences, encounters, places travelled to and places evoked by their flavours alone. Pulling on the traditions of the Mediterranean, The Palomar Cookbook is your guide to recreating the intense and evocative flavours of an exotic elsewhere in your own kitchen. With mezze dishes to share, sweet and savoury pastries, simple dishes for a quick fix and more complex dishes for a main meal, each recipe is both evocative and innovative, and - first and foremost - bursting with flavour. Chapters include: What's in the cupboard? Essential ingredients and spice mixes The meal before the meal Spiced olives with rose petals & balsamic vinegar | Velvet tomatoes | Baba ganoush Raw beginnings Scallop carpaccio with 'Thai-bouleh' | Kubenia | Spring salad The main act Cauliflower steak with labneh & grated tomatoes | Polenta Jerusalem-style | Pork belly with ras el hanout Yael's Kingdom Kubanah bread | Tahini ice cream | Jerusalem mess For those who want to kick back Drunken botanist | Bishbash posh wash | Sumac-ade PRAISE FOR THE PALOMAR "Middle Eastern fireworks" - Giles Coren, The Times "Death-row dinner good" - Grace Dent, Evening Standard "Gorgeousness" - Nigella Lawson



MoVida Solera

MoVida Solera Author Frank Camorra
ISBN-10 1908337265
Release 2015-08-07
Pages 400
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Grape Olive Pig

Grape  Olive  Pig Author Matt Goulding
ISBN-10 9780062394149
Release 2016-11-15
Pages 368
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Amazon Best Book of November (2016): Cookbooks, Food and Wine The author of Rice, Noodle, Fish now celebrates the delectable and sensuous culture and cuisine of Spain with this beautifully illustrated food-driven travel guide filled with masterful narration, insider advice, and nearly 200 full-color photos. Grape, Olive, Pig is a deeply personal exploration of Spain, a country where eating and living are inextricably linked. Crafted in the "refreshing" (Associated Press), "inspirational" (Publishers Weekly) and "impeccably observed" (Eater.com) style of the acclaimed Rice, Noodle, Fish, and written with the same evocative voice of the award-winning magazine Roads & Kingdoms, this magnificent gastronomic travel companion takes you through the key regions of Spain as you’ve never seen them before. Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.



Catalonia

Catalonia Author Jose Pizarro
ISBN-10 1784881163
Release 2017-10-17
Pages 256
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In Catalonia, José Pizarro shows readers how to create some of the best-loved dishes from the Catalonian region at home. Dispelling the myth that creating tapas and traditional Spanish fare is scary, he shows us how to take the experience of eating in the little bars of Barcelona to your own kitchen. Set to the backdrop of the stunning views of Barcelona and the rest of Catalonia, you'll really feel like you're on a magical holiday in Spain. The book also includes menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socializing.



D O M Rediscovering Brazilian Ingredients

D O M   Rediscovering Brazilian Ingredients Author Alex Atala
ISBN-10 0714865745
Release 2013-10-08
Pages 292
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" "Whenever I see that Dos Equis commercial – ‘the most interesting man in the world’ – I always think, no, that’s not true. The most interesting man in the world is Alex Atala." – David Chang "A cuisine unlike anything I’ve ever had in my life." – Daniel Humm, Eleven Madison Mark At D.O.M. in São Paulo, widely regarded as one of the world’s best restaurants, you won’t find the traditional staples of fine dining on the menu. For the past 15 years, acclaimed chef Alex Atala – a native of Brazil and the only chef named one of TIME magazine’s 100 Most Influential People in the World in 2013 – has refused to import any ingredients traditionally found in the European kitchens where he once trained. Instead, Atala scours the lush bounty of the Amazon for indigenous produce and proteins, crafting a cuisine that is steeped in classical techniques yet distinctly and uniquely Brazilian. D.O.M.: Rediscovering Brazilian Ingredients is Atala’s first major cookbook. Here, he offers an in‐depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm with Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk; Lamb Hind Shanks with Yam Puree and Pitanga; and Priprioca, Lime, and Banana Ravioli. 150 stunning color photographs bring each dish to life and reveal the lush, vibrant landscapes of Atala’s Brazil. The result is an immersive experience that transports readers into the streets of São Paulo and the rain forests of Amazon. Also featuring an introduction by chef Alain Ducasse, D.O.M.: Rediscovering Brazilian Ingredients explores the mind of one of the world’s best chefs as he captures flavors that can be found nowhere else in the world. "