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 sauteed 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.
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 250 mm
Breite: 210 mm
ISBN-13
978-0-85783-456-0 (9780857834560)
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Schweitzer Klassifikation
Pizarro worked at the award-winning Meson de Dona Filo in Madrid, then came to London, where he co-founded the Brindisa restaurants with the Eyre Brothers. He now runs the successful tapas and sherry bar `Jose' and restaurant `Pizarro' in Bermondsey Street, London.
He regularly appears on BBC's Saturday Kitchen, UKTV's Food Market Kitchen. His first book, Seasonal Spanish Food won a
Gourmand World Cookbook Award and was nominated for the IACP and Cordon Bleu awards.
