Boqueria
A Cookbook, from Barcelona to New York
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- 24,99 €
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- 24,99 €
Description de l’éditeur
"Boqueria captures the soul of Spanish cuisine." --James Beard Award-winning chef and cookbook author Alfred Portale
For over a decade New York City's famed Boqueria restaurants have been distilling the energy, atmosphere, and flavors of Barcelona, becoming a place where patrons share excellent wine and exquisite dishes. From traditional tapas like crispy patatas bravas and bacon-wrapped dates to classic favorites like garlicky sautéed shrimp, pork meatballs, and saffron-spiced seafood paella, Boqueria captures the very best of Spanish cuisine.
For this sumptuous cookbook, restaurateur Yann de Rochefort and Executive Chef Marc Vidal tell the story of Boqueria, which has now spread to four New York City locations as well as to Washington, D.C. While the recipes--all deeply rooted in Barcelona's culinary culture--take center stage with phenomenal food photography, Boqueria also swings open the kitchen doors to reveal the bustling life of the restaurant, and offers exciting glimpses of the locales that inspire it: the bars, markets, and cervezerias of Barcelona. Transporting us to the busy, colorful stalls of legendary fresh market "La Boqueria," these portraits of the Spanish city are so vibrant that you can almost smell the Mediterranean's salt air.
Boqueria's recipes are delectable variations on authentic Barcelona fare, but more than that; along with their origin stories, these recipes inspire a bit of the Boqueria experience--the cooking, the conversations, and the connections--in your own home.
PUBLISHERS WEEKLY
Vidal, the executive chef of the Boqueria restaurant in Manhattan, writes a delightful tribute to Spanish cuisine with Rochefort and Bezunartea, the owner and director of operations for Boqueria, respectively. In addition to Spanish cuisine staples, such as gazpacho, seafood paella, and garlic-tomato toasts, the book includes many of Vidal's tantalizing creations, such as roasted acorn squash with crumbled sausage, escalivada (charred vegetables with labneh), and seared bacon-wrapped cuttlefish with smoked paprika lentils. While some of these dishes have questionable flavor combinations, such as green beans and Iberian ham with peaches, and others have difficult-to-find ingredients like quail eggs for egg and chorizo toasts, there are clever twists on Spanish classics like adding brandy to garlicky shrimp, sprinkling paprika on patatas bravas (fried potatoes), and transforming white gazpacho into an almond-garlic dip. The drinks and desserts chapters contain equally inspired recipes, like grilled pineapple sangria and vanilla-citrus rice pudding. The authors maintain an enthusiastic, inviting voice, motivating home cooks to recreate some of the more daunting and time-consuming dishes, notably the marinated and confited rabbit. Complete with stories of Boqueria's inception, gorgeous photography, and intriguing historical and cultural tidbits of Spanish cuisine, this love letter to Spain will inspire its readers.
