Seasonal Spanish Food Josť Pizarro

  • Web Price: £12.79
  • RRP: £15.99
  • ISBN:
    250 x 210 x 16mm
    26 Jan 2012
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Pizarro’s infectious enthusiasm for Spanish cooking permeates every page. His message couldn’t be simpler – use fresh, good-quality, seasonal ingredients and they will speak for themselves. Season by season, he explores his favourite ingredients from different Spanish regions (illustrated with beautiful location photography), the culture and history behind them and how best to use them with his exceptional recipes. With anecdotes about typical Spanish pastimes and stories from his youth growing up on a farm in Extremadura, this is a truly Spanish approach to the cuisine, which has integrity and charm. Try a Pea Soup with Serrano Ham to welcome spring, add extra virgin olive oil, lime juice and black pepper to the most ripe of summer fruits to bring out their flavour and create some authentic Spanish meatballs to warm you in winter – these are recipes that you will turn to again and again for any occasion.

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‘His is a really lovely book, written from the heart. It illustrates Pizarro’s simple style of cooking which concentrates on good-quality ingredients while the pictures evoke a real sense of Spain.’ Angela Hartnett

José Pizarro worked at the award-winning Meson de Doña Filo in Madrid before coming to London. He worked for the Eyre Brothers before helping to set up Tapas Brindisa as Chef and Partner, followed by two more Brindisa restaurants in London. In summer 2011, Pizarro opened a tapas and sherry bar in Bermondsey Street, London. He has appeared on BBC’s Saturday Kitchen, UKTV’s Food Market Kitchen and Rick Stein’s series on Spain. His first book, Seasonal Spanish Food was published in 2009 and his second book, Pizarro's Spanish Flavours will be published in 2012.