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, the culture and history behind them and how best to use them with his exceptional and yet simple 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. From Scallops with Serrano Ham in autumn to Chocolate Pimenton Puddings in spring, you will turn to this book again and again for recipe ideas for any occasion.
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
colour photography throughout
Maße
Höhe: 257 mm
Breite: 212 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-1-85626-849-3 (9781856268493)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Jose Pizarro's first head chef job was at El Meson de Dona Filo, a Michelin-starred restaurant in Spain. He then worked as Head Chef at Eyre Brothers restaurant followed by running the kitchens at the Brindisa restaurants and will now be opening a new restaurant in London in Spring 2011. He regularly appears on Saturday Kitchen and is going to be on Rick Stein's new series.
