Made in Spain

Author: José Andrés
Publisher: Clarkson Potter
ISBN: 0770434223
Category : Cooking
Languages : en
Pages : 258

Book Description
Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

1080 Recipes

Author: Simone Ortega
Publisher: Phaidon Incorporated Limited
ISBN: 9780714847832
Category : Cooking
Languages : en
Pages : 975

Book Description
1080is to Spanish cuisine what the Silver Spoonis to Italian cuisine - a book that has been considered the bible of traditional Spanish cooking since it was first published over 35 years ago. 1080contains a comprehensive collection of authentic Spanish recipes, covering everything from tortilla to bacalao. It is divided into 17 chapters and includes 1080 recipes, menu plans, cooking tips and advice, and a glossary. It is a no-fuss, friendly and approachable book for all home cooks and covers every Spanish dish you could want to make.

Classic Spanish Cooking

Author: Elisabeth Luard
Publisher: Octopus Publishing Group
ISBN: 9781840729993
Category : Cooking, Spanish
Languages : en
Pages : 332

Book Description
100 diverse recipes come together in this collection of classic Spanishecipes for novice and expert cooks alike. Using only the freshestngredients, the author explores the techniques necessary for handling allinds of traditional Spanish dishes. An extensive variety of tapas recipesncourages the reader to experiment with typically Spanish produce -ncluding cooking confidently with peppery chorizo, fresh seafood, andlavouring with saffron, garlic, and of course sherry - Spain's most famousine. The simplicity with which an impressive banquet of tapas dishes can berepared is outstanding and the step by step recipes are easy to follow, yetive fantastic results. Learn how to cook a distinctive and perfect paella,elicious gazpacho, or hearty and traditional fish and meat stews without theuss that so often surrounds mediterranean cooking. The author has lovinglyieced together recipes from every region of Spain, to give an insightful andnticing overview of one country's food culture and heritage. "Classicpanish" is an essential addition to any cook's library and pays homage to

1,000 Spanish Recipes

Author: Penelope Casas
Publisher: Houghton Mifflin Harcourt
ISBN: 0470164999
Category : Cooking
Languages : en
Pages : 725

Book Description
An unparalleled recipe compendium celebrating Spanish authentic cuisine in the latest book in the authoritative 1,000 Recipes series created by award-winning and celebrated author Penelope Casas. It offers irresistible variety for everyday meals and special occasions, both traditional and innovative. A keepsake to cook from for years to come.

The Complete Spanish Cookbook

Author: Jacki Passmore
Publisher:
ISBN: 9781863021616
Category : Cooking, Spanish
Languages : en
Pages : 416

Book Description
This is a guide to Spain's regional cuisines, which contains 400 recipes. Each chapter begins with an introduction to a particular region, its speciality dishes, cooking styles and local produce. The features include a section devoted to tapas, a glossary of ingredients that may be unfamiliar to non-Spanish cooks, and an A-Z list of Spanish culinary terms with English translations.

Cúrate

Author: Katie Button
Publisher: Macmillan
ISBN: 1250059445
Category : Cooking
Languages : en
Pages : 306

Book Description
The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients. From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.

Let's Cook Spanish, A Family Cookbook

Author: Gabriela Llamas
Publisher: Quarry Books
ISBN: 1627888446
Category : Cooking
Languages : es
Pages : 99

Book Description
Explore the art and joy of Spanish food, language, and culture with your family. This vibrantly illustrated bilingual cookbook collects 30 of the most classic, traditional Spanish dishes—from tapas to paella—and optimizes them for your whole family to cook and enjoy together, along with notes on Spanish culture and suggested menus for your next family fiesta. With an emphasis on fresh ingredients and hands-on preparation, notable Spanish chef Gabriela Llamas presents recipes for tapas (small bites) and pinchos (skewered bites), meat and fish, vegetables and salads, as well as sweets. Each page in English is mirrored in Spanish and food terms are called out bilingually throughout, creating the perfect format for language learning. The special introduction for children explains that Spanish hogar means not only "family house," but also "the hearth"—where the fire is. The kitchen, the spiritual center of the house, is the perfect place to learn about the rich sharing culture of Spain. Prepare with your family: Vegetable Cocas, Spanish pizza Chicken in Pepitoria, a traditional dish dating back to the Middle Ages Cold Vegetable Soup, one of Spain’s most universal dishes Torrijas, Spanish French toast With this interactive cookbook and cultural guide, your child's imagination and creativity will be sparked, as will your deeper connection with them. Also available in this series: Let's Cook French and Let's Cook Italian. Descubra con su familia la alegría y el arte de la cultura, idioma y comida españolas. Este libro bilingüe, con brillantes ilustraciones, recoge más de 30 recetas clásicas de la cocina tradicional, desde tapas a paella, y las optimiza para su familia de modo que puedan cocinar y disfrutar todos juntos. Incluye notas sobre la cultura española y menús para la próxima fiesta familiar. Con énfasis en los productos frescos y la experiencia práctica, la conocida chef Gabriela Llamas presenta recetas para tapas (pequeños bocados) y pinchos (bocados ensartados en palillo), carnes y pescados, verduras y ensaladas así como dulces. Cada página en inglés a la izquierda, se encuentra traducida al español a la derecha facilitando el aprendizaje del idioma. En la introducción orientada hacia niños, se explica que en España ‘hogar’ no significa solo la casa familiar si no el lugar donde se encuentra el fuego, el calor. La cocina, el centro espiritual de la casa, es el lugar perfecto para aprender sobre la generosa cultura española de compartir. Prepara con tu familia: cocas de verdura, la pizza española pollo en pepitoria, un guiso tradicional que se remonta a la Edad Media Gazpacho o sopa fría de verduras, uno de los platos españoles más universales Torrijas, el equivalente español a ‘french toast’ (tostada francesa) Esta guía cultural y libro de cocina interactivo, pondrá de relieve y realzará la imaginación y creatividad de tu hijo. También en esta serie: Let’s cook French y Let’s cook Italian.

The Columbia Restaurant Spanish Cookbook

Author: Adela Hernandez Gonzmart
Publisher: University Press of Florida
ISBN: 0813073111
Category : Cooking
Languages : en
Pages : 413

Book Description
In this narrated cookbook, Adela Hernandez Gonzmart and Ferdie Pacheco memorialize their passion for the Columbia, the nation’s largest Spanish restaurant and Florida’s oldest restaurant. This special 115th anniversary edition of The Columbia Restaurant Spanish Cookbook features a touching foreword by Andrea Gonzmart Williams, granddaughter of Adela. Adela’s affair with food is a family legacy that began in the early twentieth century, when her grandfather Casimiro Hernandez emigrated from Cuba to Tampa. In 1905, Casimiro purchased a small corner café, where he started selling soup, sandwiches, and coffee. Out of gratitude to his new country, he named his small café Columbia, after the personification of America in the popular song “Columbia, Gem of the Ocean.” Prophetically, he added this motto to his sign: “The Gem of All Spanish Restaurants.” Casimiro became known for dishes that the Columbia still serves today—Spanish bean soup, his hearty creation that combines sausage, garbanzo beans, and potatoes in a beef stock; arroz con pollo, a classic chicken and rice dish; an authentic Cuban sandwich; and the “1905” Salad®, dressed with the family’s special blend of fresh garlic, oregano, wine vinegar, lemon juice, and Spanish olive oil. This anniversary edition of The Columbia Restaurant Spanish Cookbook is a history of the elegant family restaurant, which now boasts multiple locations across Florida, and a delicious cookbook of 178 recipes that make them famous. It is also the biography of Adela, the heart of the Columbia, with commentary by Ferdie Pacheco—Muhammad Ali’s “Fight Doctor,” Ybor City’s famous raconteur, and Adela’s childhood friend. Adela and Ferdie have since passed, but this book remains a testament to their love of good food and their joy in sharing the aroma, the seasonings, and the glamour of the Columbia.

Barrafina

Author: Eddie Hart
Publisher: Penguin UK
ISBN: 0241278813
Category : Cooking
Languages : en
Pages : 393

Book Description
'Possibly the best Spanish cookbook ever' Rachel Cooke, Observer Food Monthly 'Barrafina is a tapas bar and the best of its kind . . . the food is fantastic' Giles Coren, The Times 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.

Charcutería

Author: Jeffrey Weiss
Publisher: Agate Publishing
ISBN: 1572847379
Category : Cooking
Languages : en
Pages : 465

Book Description
“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard Foundation Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain’s unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain’s charcutería legacy. Charcutería: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks. “A lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for.” —Michael Ruhlman, James Beard Award-winning author of Ruhlman’s Twenty