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Barrafina. A Spanish cookbook

Barrafina. A Spanish cookbook
Barrafina. A Spanish cookbookBarrafina. A Spanish cookbook
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30,42 €  28,90 €
Q Price!!

Author: San Hart, Eddie Hart, Nieves Barragán Mohacho
Emma Lee (photographs)
Availability: 10 días
Language: Inglés
Format: Tapa dura, 256 pp, 20x25 cm
Publisher: Fig Tree, 2011, 9781905490745
Features: Fotografías a color

Publisher review:
When Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Four years on and it is always packed, always stylish, always lively.
And so is the food: together with their Basque-born head chef Nieves Barragán Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily.
First, there is food to eat with your hands: Fried green pimientos, Salt cod fritters and delicias, the Spanish equivalent of Devils on horseback. Then cold meats; on to fish and shellfish – from simple Razor clams on the grill, to more sophisticated dishes such as Turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat – from suckling pig for a special occasion, to Rabbit stew or Roast cumin-rubbed pork with quince sauce; and desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home.
With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything from how to make the more difficult things, such as Gazpacho with alioli mousse and langoustines, to how to cook a simple but perfect Tortilla.

Index:
- Introduction.
- Para picar.
- Cold meats.
- Fish and seafood.
- Meat.
- Tortilla.
- Salads and vegetables.
- Sauces, stock and basics.
- Desserts.
- List of suppliers.

About the author:
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 members’ club in Soho.
Nieves Barragán Mohacho is executive head chef of Barrafina and Fino.

Book reviews:
Barrafina is quite simply the best Spanish tapas in the UK, and you will more often than not see me propping up the bar. To finally have a book to cook from at home with Barrafina’s awesome recipes is a godsend”. Jason Atherton.
Barrafina! A joy! Nieves’s food and Sam and Eddie’s charm: now with this splendid book you can do it at home”. Fergus Henderson.

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