From the exotic cultural hub of Spain’s Basque country comes Chef Gerald Hirigoyen and his tribute to the tapas, or pintxos (PEEN-chos), of his homeland. With two acclaimed restaurants in San Francisco, Chef Hirigoyen brings his intimate and extensive knowledge of these delectable small plates to the home cook. From the robust traditional plates to those inflected with Hirigoyen’s modern Californian nuances, the recipes are tailored to the uninitiated. Each recipe is accompanied by wine pairing suggestions and personal stories from the chef’s past, all of which flesh out what may be a reader’s first thrilling foray into the convivial culinary experience of pintxos.
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.
At last, the eagerly awaited companion to the Television Food Network series Too Hot Tamales is here, capturing the sassy cooking style the Mary Sue Milliken and Susan Feniger's nationwide television audience looks forward to every day. Open this adventuresome book and explore a new world of Latin American and Spanish flavors and cooking techniques.
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.
In the great and diverse catalogue of literature devoted to the chef, his cuisine, and the El Bulli legacy, Colman Andrews’ coverage stands out as something slightly more personal—as intimate a glimpse into the man behind the curtain as we’re likely to get. The book, purportedly the last biography to which Adrià will contribute, isn’t actually a biography, at least not in the traditional sense. It’s a life story, certainly, a kind of dual biography told in parallel. On one side is the story of Adrià as chef, covering his meandering path from hapless partier, to semi-serious cook, to the driving force behind the next great evolution in cuisine. On the other side is the life of El Bulli the institution, from its inauspicious beginnings as a would-be tourist trap through its various culinary incarnations, to its rebirth as the stucco-ed, breezy, unlikely hub of modern gastronomy. Whether Andrews intended it or not, the parallel is effective, not simply in narrative terms; it emphasizes how the evolutions Adrià and El Bulli are inextricably interlinked, and with them, the future of the culinary experience as we know it.
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.
Latin Evolution by Jose Garces, often called “the godfather of Nuevo Latino cuisine,” is a sophisticated, much needed cookbook in the culinary publishing world. As Garces simply states, “This recipe collection is a highly personal mix of my family history, culinary training and personal creativity.” It focuses on modern Spanish and Latin American cuisines with inventive recipes presented in a clear format, each with its own short historical introduction. The “Basics” chapter includes recipes for flavored oils, various confits and authentic sauces, among other things, called for in the preceding recipes. He also includes a glossary of regional ingredients with substitutions for the international audience. We’re glad to see our 2004 Philadelphia Rising Star is keeping up the good work, and spreading the gospel of modern Latin cuisine.
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.
Prepare to be seduced by this collection of dynamic recipes from the nationally acclaimed cuisine of award-winning chef Douglas Rodriguez. Dubbed "Nuevo Latino," at his fabulously popular Manhattan restaurant "Patria," Rodriguez's cuisine celebrates unexplored ingredients and weaves a tapestry of flavors from Latin America and the Caribbean.
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.
Come and join Teresa Barrenechea on a culinary expedition to the Basque Country.
The 130 recipes included here are authentic, taken from daily life in the Basque Country and recognizable by old and young alike.
These dishes are easy to make even for an inexperienced cookThe recipies are also uncomplicated and could be included in the daily
menus of any household. During the journey through The Basque Table several stops are made. The first is pinchos,
the Basque version of tapas; next you will explore the wonderful world of Basque sauces, simple but exquisite fish and meat preparations,
and also more sophisticated dishes for special occasions. Vegetable dishes and desserts, uncomplicated and deliciou.
Are you ready?
“It is a book about simple cooking.” Words not typically expected at the beginning of anything culinary, published, and even indirectly attributable to Ferran Adrià. But with The Family Meal: Home Cooking with Ferran Adrià, the hallowed godfather of avant-garde cuisine introduces us to the other kind of cuisine coming out of elBulli: family meal. Born out of an inspiration to redefine the quality of this workhorse industry pre-service meal (and fueled by Adrià’s own deep-seated love of simple, pure cuisine), The Family Meal collects 31 meals—as in appetizers, mains, and desserts, for two, six, 20, or 75 people—created and consumed by the staff of elBulli. Before getting into the recipes themselves, which are all accompanied by step-by-step photographs, Adrià shares the process behind their creation (from production sheets to tips that link the restaurant’s menu and its family meal, as in “after making cheese water, especially with Parmesan, the leftover fat an be used in a risotto”). And while Adrià and Eugini de Diego (a head chef also responsible for family meal) certainly intend the book to be an inspiration within the industry, the simple nature of the cuisine (“Catalan-style Turkey,” “Coconut Flan,” “Potato Chip Omelet”) and commonplace equipment (the most “complicated” tool being a soda siphon) means home cooks can eat like elBulli’s professional elite, who create carrot clouds and caipirinha cubes on a diet of house-made pasta and—a house favorite—hamburgers.