Sabor: Flavours from a Spanish Kitchen
| Author | : | |
| Rating | : | 4.74 (624 Votes) |
| Asin | : | 0241286530 |
| Format Type | : | paperback |
| Number of Pages | : | 304 Pages |
| Publish Date | : | 2016-10-11 |
| Language | : | English |
DESCRIPTION:
* 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. * GQ * More than enough easily achievable plates to make your dinner table muy rico (delicious) * Waitrose Food * . In other words, summer on a plate. 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
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.. Sabor: Flavours from a Spanish Kitchen is the food that the Basque-born chef 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. '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 SteinNieves Barragan Mohacho is the renowned Spanish chef behind the highly anticipated restaurant Sabor, opening in London this autumn. Nieves was previously executive chef at London's acclaimed Barrafina restaurants, where she was awarded a Michelin star for Barrafina Frith Street
Nieves Barragan Mohacho grew up in the Basque region of Spain, in the capital city of Bilbao. Nieves joined Sam and Eddie Hart and the team at Fino two months before the restaurant was due to open in early 2003. . Cooking with her mother from a young age, Nieves quickly understood there was an abundance of excellent local ingredients that surrounded her and a strong tradition of local cooking. When Barrafina opened in 2008, Nieves was made Executive Head Chef. Barrafina now has three b