Pizarro's Spanish Flavours Stunning Dishes Inspired by the Regional Ingredients of Spain José Pizarro
- Web Price: £15.99
- RRP: £19.99
- 250 x 210 x 16mm
- 17 May 2012
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Following on from Seasonal Spanish Food, Pizarro takes a closer look at the regions of Spain and the exceptional local ingredients that make each area so special. With these ingredients, Pizarro uses his knowledge and flair to create alluring dishes that not only showcase Spanish flavours, but are also simple and quick to prepare. No complicated techniques, no ingredients that are difficult to find, no tampering of flavours, just simple, stylish recipes for any occasion. Serve Chorizo with Juicy Grilled Peppers, make Sautéed Artichokes with Cockles and Iberico ham, grill squid to accompany Saffron Baby Potatoes and Toasted Almonds, wow your guests with a Manchego Ice Cream with Quince or create little Pine Nut Biscuits for an after-dinner treat. This is no-fuss cooking that results in delicious dishes packed with flavour and texture.
'José is one of a handful of people who have made London into one of the best places in the world to eat Spanish food.' Rick Stein
'Top 40 cookbooks of the year 2012: 'This book takes after the tiny tapas bars Jose and Pizarro in London. Stuffed with huge flavours, both transport you to a warmer, slower pace of life, in the expert hands of chef Jose Pizarro.' The Times
'With a love of vibrant flavours and uncomplicated ingredients, Pizarro has long delighted customers with his dishes.' Telegraph
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.