"For 44 years, I've been dedicated, body and soul, to doing what I like the most in this world, cooking". - Martín Berasategui These 100 recipes have been tried and tested at my home with great success. My goal has been to present recipes that are clear, precise, and practical so that you do not waste time in the kitchen and get the best results without second-guessing what to do. I hope these recipes make you as happy as they have made me, that you eat healthier food every day, that you feel better, and that a smile lights up your face. There is nothing I would like more. Enjoy!
Recipes with the genuine taste of Spain—from restaurants all over the country including out-of-the-way local favorites. After many vacations in Spain—and Spanish restaurants back home in London—Julie Neville was confident that she’d experienced true Spanish cooking. Then, in 2015, she moved to Spain—and quickly realized she hadn’t even scratched the surface. The types of foods the Spanish eat, when they eat, their cooking methods and their use of herbs, spices, oils, and locally produced foods was incredibly different from anything she’d tasted or experienced before. In her quest to learn as much as she could during her time in Spain about their food and culture, she worked in a wide range of restaurants—some Michelin Star with award-winning chefs and others only the locals would know, where the grandmother was still cooking her famous recipes in what was her original house sixty years earlier, some in the city, some by the beach, and others hidden in the mountains. Collaborating with many of these restaurants, she now brings you Authentic Spanish Cooking—which shares the recipes of restaurant quality food that you can easily recreate in your own home using traditional ingredients and methods. Along with gorgeous photos, each restaurant’s most popular dishes, including a starter, main course, and dessert, are provided.
The project Nordic Ways is a book of short insightful essays written by distinguished authors from all five countries representing a broad spectrum of Nordic life. The project features an impressive and august array of nearly 50 authors representing all five Nordic countries. The ultimate goal is to provide a long-term platform for what it means to be Nordic in business, as environmental stewards, in the arts, culture, innovation, education and in commitment to democratic values. There is growing interest in the United States in Nordic societies and attention being paid to Nordic solutions: cutting edge innovation in technology and design, arts, culture, liberal democratic values, including gender equality and a free press, environmental responsibility, and economic success achieved on a global level in partnership with employees. Today, with a U.S. Presidential campaign marked by widespread dissatisfaction among the electorate, it is abundantly clear that Nordic Ways can guide this new and increasingly important dialogue.
An expert in Mediterranean cuisine, Joyce Goldstein brings the warmth of Spain across the Atlantic with this delightful array of tapas recipes. These treats are small, savory, and perfect for an evening in with friends. Whether reliving a delicious trip to a tapas bar in Spain or discovering these small-plate delights for the first time, readers will find Goldstein's 60 recipes authentic, easy to make, and pleasing to the palate. Nothing could be a better accompaniment to a lingering glass of Catalonian wine than a few bites each of Fried Marcona Almonds, Chorizo Sausages Sautéed in Cider, and thin slices of Serrano Ham. With a short history detailing the origins of Spanish cooking, Tapas will have crowds of fans asking for más.
One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.
Bradt's Alentejo remains the only standalone guide to this emerging region, providing all the information needed to find that idyllic rural retreat, beachside boutique or romantic hotel set in a converted palace. Restaurants, wines, cafes and cultural sights have all been meticulously chosen and reviewed by the author and there is a wealth of background cultural and historical information to unlock the secrets of the Alentejo's colourful past and captivating present. This new second edition has been thoroughly updated to reflect all the most recent developments and includes a new section on castle towns, expanded information on Alandroal and Juromenha, new coverage of Alegrete and the Serra de Sao Mamede and new features on everything from The Siege of Badajoz to Alentejo wild flowers, Portuguese grape varieties and the Rebel Prince of Marvão amongst others. More hotels and tours have also been added, especially around Évora, Monsaraz and Marvão. The Alentejo is Portugal's Andalusia - without the crowds - a landscape littered with Moorish monuments, sleepy villages and Crusader castles. The beaches are glorious sweeps of white sand, broken by rocky coves nested by storks, or backed by caramel coloured sandstone cliffs. The towns and villages of the interior appear little-changed since medieval times - clusters of sugar-cube houses tumble down hills from heavy-set castles. There are palaces and there are myriad megalithic monuments - lost in the rolling countryside in the olive groves, or among orange trees and withered cork oaks. Wild boar and lynx roam the extensive forests and heathlands - which offer wonderful hiking and hill walking. And the food. fresh Atlantic bream, sizzling prawns, forest-reared pork and dozens of glorious wines with which to wash it down. Expert author and fluent Portuguese speaker Alex Robinson has been visiting, writing and photographing Portugal for more than 20 years and in this new edition has evolved his guide to the Alentejo even further to make an ideal companion for a successful trip whatever your interest, age or budget: hikers, wine and food lovers, weekend travellers, history enthusiasts and those looking for a second home are all catered for.
Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea’s award-winning top chef, Mingoo Kang, Jang demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. * Named a Best New Cookbook of Spring 2024 by Eater and Epicurious * Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami sauces—gochujang, doenjang, ganjang—are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world’s best-hidden secrets.
