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A Guidebook to Becoming a Spanish Chef at Home

Image of Spanish cooking book.

Image Credit: Sonny Figueroa/The New York Times

By Florence Fabricant

Assuming you keep a well-stocked pantry, the casual, almost offhand nature of some typical Spanish fare can be yours. A hefty well-photographed volume from Boqueria, a New York-based group of restaurants, shows the way with toasts and the stuff that can go on top, then segues from tapas into salads, eggs, vegetables, rice and noodles, seafood, meat and poultry, desserts and drinks, with a limited, well-chosen selection of recipes in each chapter. It won’t take long to call classic gazpacho, branzino speed-roasted on a bed of vegetables, clams showered with salsa verde, and watermelon sangria your own: “Boqueria: A Cookbook From Barcelona to New York” by Marc Vidal and Yann de Rochefort with Zack Bezunartea (Absolute Press, $35).

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