The Barcelona Cookbook: A Celebration of Food, Wine, and Life
by Sasa Mahr-batuz & Andy Pforzheimer
Description
Owners Sasa Mahr-Batuz and Andy Pforzheimer welcome you to The Barcelona Cookbook: A Celebration of Food, Wine, and Life, where they share the delicious dishes and drinks that have made them the biggest Spanish restaurant group in the United States.
With The Barcelona Cookbook in hand, you can re-create in your own kitchen what the restaurants do every night of the week. Inside you will find recipes to create a meal that can be as casual or elaborate as your mood, and your family and friends will love you for it.
Sasa and Andy will introduce you to a style of eating and cooking that might not be familiar but that will invigorate you with its palate of bold, exciting, and satisfying flavors and textures. They have traveled extensively and admire and include many of the world's cuisines, but tapas are the cooking style they love more than any other. The Barcelona Cookbook includes 115 signature recipes that highlight the simple and clean flavors of their bold hot and cold tapas as well as main dishes, party food, and desserts. A sampling includes Roasted Beets with Cabrales and Toasted Walnuts, Mussels al Diablo, Chorizo with Sweet-and-Sour Figs, Swordfish with Panzanella, Paella Barcelona, and Chocolate Indulgence.
Also inside:
• A Cocktails and Wine chapter with detailed information about Spanish wines and recipes for cocktails from Blood Orange Margarita and Gazpacho Boracho to Effen Awesome and White Peach, Pomegranate, and Agave Martinis
• Menus for tapas parties
• Information about Spanish cheeses and cured meats, as well as tips for choosing olive oil and fresh fish and meat
• A photo essay from an asado, an outdoor party that you will wish you had attended
• Sources for Spanish ingredients and food
About the authors
Sasa Mahr-Batuz, a native of Argentina, has been in the restaurant business since 1993. He is in charge of the design and concepts for Barcelona restaurants.
Andy Pforzheimer has worked as a chef and restaurant developer in France, California, and New York City. Both authors live in Connecticut.
|
