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Author: José Pizarro
Publisher: Hardie Grant Publishing
ISBN: 1784885126
Category : Cooking
Languages : en
Pages : 433
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Book Description
Hot Dinners Best Cookbooks of 2022 "Full of food that I want to eat, have to cook, and makes me happy just to think about. Quite simply, I love it. I can't see how anyone wouldn't. Frankly, I could cook from this book non-stop." – Nigella Lawson A collection of over 80 best-loved recipes from the heart of chef José Pizarro's Spanish family home. In The Spanish Home Kitchen, José Pizarro travels back to his mother’s house to draw inspiration from the flavours he grew up with, and shares over 80 of his favourite recipes, gathered from all over Spain. José Pizarro grew up in central-western Spain, in the tiny village of Talaván. His family had been farmers for generations and he spent his childhood on his parent’s farm, helping his father produce vegetables, dairy products and different meats. Life in this small village centred on dinner, with great recipes passed from generation to generation through his grandmother, to his mother, and now him. Recipes include: Shoulder of Iberico Pork in Rich Tomato Sauce with Zesty Couscous; Migas with Fried Egg, Chorizo and Bacon; Seared Squid with Caramelised Fennel and Onions and Lemon and Parsley Dressing; Cherries in Aguardiente Syrup with Pistachio Ice Cream. From nostalgic childhood favourites that his mother fed the family, to more modern recipes with his Spanish twist, there’s a recipe here for everyone.
Author: José Pizarro
Publisher: Hardie Grant Publishing
ISBN: 1784885126
Category : Cooking
Languages : en
Pages : 433
Get Book Here
Book Description
Hot Dinners Best Cookbooks of 2022 "Full of food that I want to eat, have to cook, and makes me happy just to think about. Quite simply, I love it. I can't see how anyone wouldn't. Frankly, I could cook from this book non-stop." – Nigella Lawson A collection of over 80 best-loved recipes from the heart of chef José Pizarro's Spanish family home. In The Spanish Home Kitchen, José Pizarro travels back to his mother’s house to draw inspiration from the flavours he grew up with, and shares over 80 of his favourite recipes, gathered from all over Spain. José Pizarro grew up in central-western Spain, in the tiny village of Talaván. His family had been farmers for generations and he spent his childhood on his parent’s farm, helping his father produce vegetables, dairy products and different meats. Life in this small village centred on dinner, with great recipes passed from generation to generation through his grandmother, to his mother, and now him. Recipes include: Shoulder of Iberico Pork in Rich Tomato Sauce with Zesty Couscous; Migas with Fried Egg, Chorizo and Bacon; Seared Squid with Caramelised Fennel and Onions and Lemon and Parsley Dressing; Cherries in Aguardiente Syrup with Pistachio Ice Cream. From nostalgic childhood favourites that his mother fed the family, to more modern recipes with his Spanish twist, there’s a recipe here for everyone.
Author: José Pizarro
Publisher: Hardie Grant Books
ISBN: 9781784884475
Category : Cooking
Languages : en
Pages : 256
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Book Description
A collection of over 80 best-loved recipes from the heart of chef José Pizzaro's Spanish family home. In The Spanish Home Kitchen, José Pizzaro travels back to his mother's house to draw inspiration from the flavors he grew up with, and shares over 80 of his favorite recipes, gathered from all over Spain. José Pizarro grew up in central-western Spain, in the tiny village of Talav&eaacute;n. His family had been farmers for generations, and he spent his childhood on his parent's farm, helping his father produce vegetables, dairy products and different meats. Life in this small village centered on dinner, with great recipes pass from generation to generation through his grandmother, to his mother, and now him. Recipes include: Shoulder of Iberico Pork in Rich Tomato Sauce with Zesty Couscous; Migas with Fried Egg, Chorizo and Bacon; Seared Squid with Caramelized Fennel and Onions and Lemon and Parsley Dressing; Cherries in Aguardiente Syrup with Pistachio Ice Cream. From nostalgic childhood favorites that his mother fed the family, to more modern recipes with his Spanish twist, there's a recipe here for everyone.
Author: Katie Button
Publisher: Macmillan
ISBN: 1250059445
Category : Cooking
Languages : en
Pages : 306
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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.
Author: Linda Tubby
Publisher:
ISBN: 9781841729459
Category : Cooking, Spanish
Languages : en
Pages : 144
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Book Description
Spain is the source of some of the world's most wonderful dishes. Now you can cook them at home with these mouthwatering recipes including: Tapas, Starters and Salads, Spanish Soups, Vegetables, Rice, Pasta and Pastry, Fish and Shellfish, Meat and Poultry and Spanis Sweet Things.
Author: Clarissa Hyman
Publisher: Interlink Books
ISBN: 9781566565851
Category : Cooking
Languages : en
Pages : 0
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Book Description
Spanish food has been shaped by many influences: among them Roman, Arabic, Jewish, and the products brought back by the Conquistadores from the New World. There are many common threads within the cooking of Spain, from salt cod to saffron, and on the whole, Spanish home cooking throughout the Peninsula is simple, uncomplicated, and direct, with a singular lack of adornment on the plate. This could be austere, were it not for the strong, true flavors of prime ingredients rooted in the local terra (terroir) that need no disguise or affectation. Yet, for both historical and geographical reasons, the sense of regional identity and separatism remains strong in the many provinces (kingdoms) of Spain, and this is also proudly reflected in the cooking. The North-West of Spain, for example, probably has more in common with other Celtic countries than it does with Moorish Andalusia. Centuries of isolation from the rest of Europe has also safeguarded many wonderful ingredients that even now remain unknown both outside their region of origin and outside of the country. Nonetheless, in the last 30 years change has been rapid: the Spanish are fully part of new Europe; they are interested in new modes of eating, new dishes, new lifestyles. Many Spanish kitchens now boast Maldon Salt and Parmesan cheese as status symbols, and magazines offer Spanish takes on Chinese cooking and low-fat recipes for modern Spanish mothers. Although there has been a rush to industrialize food production—TV commercials advertising ready made paellas, for example, are no longer seen as subversive—there has been a parallel growth in Spanish pride in quality products and a determination to safeguard their unique Iberian heritage. Perhaps more than any other country in Europe, the Spanish have one foot in their unique culinary past, one in the global present. The future of Spanish food, cooking, and traditions, remains an open and intriguing question. The book will be divided into 17 chapters, each highlighting a different ingredient or ingredients from a different region of Spain. These introductory narratives will tell the story of each ingredient in terms of culture, history, cultivation, traditions, location, context, and so on, and above all bring the products to life by talking to the producers themselves in situ. Each essay will then be followed by a selection of five recipes using the product. The ingredients have been selected so they represent a cross-section of Spanish produce: some familiar, others less so, some expected, some surprising, some artisan, some larger-scale, and so on.
Author: Jane Lawson
Publisher: Murdoch
ISBN: 9781741962208
Category : Cooking, Spanish
Languages : en
Pages : 192
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Book Description
Author Jane Lawson has artfully reinvented traditional dishes with a modern flair - keeping alive the colours, flavours and textures of the Spanish classics.
Author: Elisabeth Luard
Publisher: Spruce
ISBN: 9781840727913
Category : Cooking
Languages : en
Pages : 0
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Book Description
Over 100 traditional Spanish recipes have been collected in this outstanding volume by renowned food writer Elisabeth Luard. Using only the freshest ingredients Elisabeth gives us an extensive variety of authentic dishes from all regions of Spain including gazpacho, meatballs in tomato sauce, chickpea and chorizo tortilla, seafood paella and a selection of hearty fish and meat stews. During the years that Elisabeth lived in the Andalusian region of Spain she always kept a sketchbook of scenes of the Spanish countryside and of her favorite dishes - these have been faithfully reproduced in Classic Spanish Cooking.
Author: Clarissa Hyman
Publisher:
ISBN: 9781840913835
Category : Cooking, Spanish
Languages : en
Pages : 160
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Book Description
Spanish food has been shaped by many influences, amongst them Roman, Arabic and Jewish. There are many common threads within the cooking of Spain, from salt cod to saffron and yet the sense of regional identity and separatism remains strong in the many provinces and is proudly reflected in the cooking. Each chapter highlights a different ingredient or ingredients from a different region of Spain. The introductory narratives tell the story in terms of culture, history, cultivation, tradition and context and above all bring the products to life by talking to the producers themselves.
Author: Nicholas Butcher
Publisher: Grub Street Cookery
ISBN: 9781908117243
Category : Cooking, Spanish
Languages : en
Pages : 0
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Book Description
Offers an informative account of Spain's food. This title focuses on the traditional cooking of Spain through its regions and its produce. It starts with a journey through Spain, region by region. It features chapters on tapas, salads, soups, vegetables, eggs, rice, sauces, fish and shellfish, meat, poultry and game and puddings.
Author: Katie Button
Publisher: Flatiron Books
ISBN: 1250059453
Category : Cooking
Languages : en
Pages : 306
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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.
