A lively, authoritative tour through Jose Andres''s most beloved and often-cooked recipes from his home country Although renowned chef Jose Andres has made the United States his home, his roots in Spain run deep: It''s where he thinks some of the best ingredients and most fascinating culinary techniques are celebrated every day and, as he says, it''s "where I learned to cook, learned to eat, and, most important, learned to enjoy food." This vibrant, exciting collection of recipes bears Jose''s unique mark and proudly represents a culture where life is centered at the table. While it is impossible to capture this culture in all its richness and variety, Spain My Way showcases Spanish cooking in Jose''s signature style--not only the cornerstones of the cuisine but also his own favorite recipes, whether from his home kitchen, at his restaurants, or enjoyed while visiting family and friends in Spain. We discover his recipes for not only tortilla Espanola, gambas al ajillo, and paella Valenciana but also those for grilled Basque-style ribeye steaks; whole fish simply baked in a salt crust; and a burnt Basque-style cheesecake called tarta de queso that has become an international phenomenon. Covering everything from tapas to desserts, soups to vegetables, seafood to meats, wine to cocktails, Spain My Way , written with Sam Chapple-Sokol, is inflected with Jose''s distinctive voice and perspective and punctuated with personal stories and illustrative sidebars. It will be not only a reference book for home cooks to return to again and again but a vivid and rich exploration of how Spaniards cook and eat, from one of the country''s beloved sons.

Autorentext

José Andrés is a Michelin-starred chef, an Emmy Award–winning TV host and producer, and a New York Times bestselling author of Change the Recipe, Zaytinya, Vegetables Unleashed, and The World Central Kitchen Cookbook. A pioneer of Spanish tapas in America and a celebrated ambassador of Spanish cooking, his renowned José Andrés Group operates more than forty restaurants across the United States and beyond. Andrés is the founder of the nonprofit World Central Kitchen and has been honored as Outstanding Chef and Humanitarian of the Year by the James Beard Foundation. He has twice been named one of Time’s 100 Most Influential People, and has been awarded both the Presidential Medal of Freedom and one of Spain’s highest honors, the Princesa de Asturias Foundation’s Concordia Prize, for his humanitarian work.

Klappentext

A lively, authoritative tour through José Andrés’s most beloved and often-cooked recipes from his home country

Although renowned chef José Andrés has made the United States his home, his roots in Spain run deep: It’s where he thinks some of the best ingredients and most fascinating culinary techniques are celebrated every day and, as he says, it’s “where I learned to cook, learned to eat, and, most important, learned to enjoy food.”

This vibrant, exciting collection of recipes bears José’s unique mark and proudly represents a culture where life is centered at the table. While it is impossible to capture this culture in all its richness and variety, Spain My Way showcases Spanish cooking in José’s signature style—not only the cornerstones of the cuisine but also his own favorite recipes, whether from his home kitchen, at his restaurants, or enjoyed while visiting family and friends in Spain. We discover his recipes for not only tortilla Española, gambas al ajillo, and paella Valenciana but also those for grilled Basque-style ribeye steaks; whole fish simply baked in a salt crust; and a burnt Basque-style cheesecake called tarta de queso that has become an international phenomenon.

Covering everything from tapas to desserts, soups to vegetables, seafood to meats, wine to cocktails, Spain My Way, **written with Sam Chapple-Sokol, is inflected with José’s distinctive voice and perspective and punctuated with personal stories and illustrative sidebars. It will be not only a reference book for home cooks to return to again and again but a vivid and rich exploration of how Spaniards cook and eat, from one of the country’s beloved sons.