Cúrate
Authentic Spanish Food from an American Kitchen
-
-
5.0 • 1 Rating
-
-
- $17.99
-
- $17.99
Publisher Description
The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants
Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients.
From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.
PUBLISHERS WEEKLY
Traditional Spanish delicacies are the focus of this book from the restaurant C rate in Asheville, N.C. Button, who was trained by Jos Andr s and Ferran Adri , provides 125 recipes from the eatery that she and her husband opened in 2011, geared toward the dinner-centric tastes of Americans rather than the Spanish practice of a large, leisurely lunch and a simple salad for dinner. There is a smooth, pureed gazpacho as it was first made in the region of Andaluc a, and a watermelon and tomato salad made crunchy with corn nuts ("as whole food as junk food gets"). Vegetable small plates included fried eggplant with honey and rosemary, and stuffed piquillo peppers. Expansive chapters on seafood and meat offer suggestions for dishes that work as either a main dish or as tapas for a party of eight to 10. Additionally, there are relatively simple instructions for making chorizo, for those who can handle their heat, and blood sausages, for those who can handle their strained pork blood. Veteran food photographer Evan Sung illustrates a step-by-step guide to carving up an octopus, and captures the odd beauty of a seared trout wrapped in crunchy Ib rico ham.
