Sabor
Flavours from a Spanish Kitchen
1st Edition
Published on 6. July 2017
320 pages
978-0-241-97879-5 (ISBN)
Description
Nieves Barragan Mohacho is the renowned Spanish chef behind London's Michelin star restaurant Sabor.
In her cookbook Sabor (meaning flavour in Spanish), the Basque-born chef shares the food that she likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family.
The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.
'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish' Rick Stein
In her cookbook Sabor (meaning flavour in Spanish), the Basque-born chef shares the food that she likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family.
The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.
'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish' Rick Stein
Reviews / Votes
These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish. * Rick Stein * A vivid compendium of the dishes Barragan grew up eating * Rachel Cooke, Observer Food Monthly * Featuring some of her best dishes, Sabor is full of rustic flavours, hearty family favourites and light tapas. In other words, summer on a plate. * GQ * More than enough easily achievable plates to make your dinner table muy rico (delicious) * Waitrose Food *More details
Language
English
Place of publication
London
United Kingdom
File size
102,58 MB
ISBN-13
978-0-241-97879-5 (9780241978795)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
07/2017
Fig Tree
€37.50
Shipment within 15-20 days
Person
Sam and Eddie Hart are the owners of three London restaurants - their first, Fino, opened in 2003, followed by Barrafina in 2007, and in 2008 they relaunched Quo Vadis, a restaurant and private member's club in Soho. Nieves Barragan Mohacho is Executive Head Chef of Barrafina and Fino.
