When three Chez Panisse alums opened a tapas bar next door to Alice Waters’ famed Berkeley, California, restaurant, it was only a matter of days before a culinary star was born. With its innovative menu of Spanish-style tapas paired with an astounding wine and spirits list, César earned a legion of devoted fans and was named one of the best restaurants in the Bay Area by the San Francisco Chronicle. In the Cesar cookbook, restaurateur Olivier Said teams up with Spanish-foods authority James Mellgren to tell the story of César from inception to its current status as one of the Bay Area’s prime dining and nightlife spots. One hundred classic tapa and drink recipes from the César catalog showcase the robust flavors of Spain, while more than 100 photographs capture the restaurant’s irrepressible spirit.

Culinaria Spain bases itself on the premise that Spanish cuisine, though well loved and increasingly sought after, is misunderstood and at least until recently, recognized for only a few of its myriad dishes. While paella and sangria enjoy deserved popularity among conventional diners, they are barely the tip of the iceberg that Spanish cuisine has to offer. Editor Marion Trutter breaks up the recipes of Spain by regions, which is natural as they are topographically responsible for the drastic variations in Spanish cuisine. In Basque and Cantabrian cuisine, for example, fresh fish and shellfish feature heavily, while further south in La Rioja the major sources of protein are the sheep and game of the surrounding mountains. The book teems with hundreds of recipes, complete with history and photographs of Spain’s multitude of micro-cultures. It is the ideal resource for any cook eager to explore the culinary mosaic that is Spanish cuisine.

The Joy of Mixology brings a new understanding to the world of cocktails and how to make them. Expert author Gary Regan's unprecedented innovation is the fresh look he takes at various "families" of drinks.

From renowned Spanish-born Chef and Restaurateur Jose Andrés comes his second cookbook, a companion book to his PBS television series Made in Spain. In Made in Spain: Dishes for the American Kitchen Andrés focuses on regional Spanish cuisine (from Madrid to Andalucia and beyond) and articulates how American chefs can adapt these simple recipes for their kitchens. Each section (the book is divided by geography and ingredients) begins with an informative segment on the region’s political and culinary history. The recipes start with a brief story about the inspiration or background behind it. The book provides a chef’s tour of Spain without having to leave the table and is infused with Andrés’ characteristic wit and charm.

Unofficial emissaries of Spanish cuisine in Connecticut and beyond, Andy Pforzheimer and Sasa Mahr-Batuz bring the culinary culture of their five – and soon to be six – Barcelona restaurants to a national audience with this beautifully illustrated new cookbook. Mahr-Batuz and Pforzheimer are both ardent advocates of Spanish cuisine, especially tapas; in fact they are veritable prophets of the small-plates power of the fresh, bold Spanish flavors. And with this, their first ever restaurant cookbook, they share the stories, and more importantly, the recipes, behind the wild success of Barcelona restaurants. Everything from cocktails and wine, hot and cold tapas, main dishes and desserts are on the menu here, with helpful resources like a metric conversion index, recipe notes, and an introduction with the history of Barcelona and its charismatic founders.