Sabor - by Nieves Barragan Mohacho (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Nieves Barragan Mohacho has a Michelin star and is best known as the head chef at Barrafina, the world famous tapas restaurant. But Sabor: My Spanish Cooking 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. 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." -- Provided by publisher.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><i>Sabor: Flavours from a Spanish Kitchen </i>gathers the recipes that Basque-born chef Nieves Barragán Mohacho 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. The recipes range from hearty dishes such as Braised Iberian Pork Ribs or Chorizo and Potato Stew, to lighter fare such as Seafood Skewers, Clams in Salsa Verde, or Stuffed Piquillo Peppers, and a wealth of other recipes, from Grilled Ispi Cabbage to Baked Cauliflower with Salted Almonds, Chilli, and Shallots. Includes metric measures.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"A charming book giving a peek into a Spanish kitchen that is sure to delight."-- Sandra's Kitchen Nook<br><br>"Mohacho's gusto for bold flavors will delight readers." --<b><i>Publishers Weekly</i></b><br><br>"A vivid compendium of the dishes Barragan grew up eating." --<i>Observer Food Monthly</i><br><br>"Featuring some of her best dishes, <i>Sabor</i> is full of rustic flavours, hearty family favourites and light tapas. In other words, summer on a plate." --<i>GQ</i><br><br>"More than enough easily achievable plates to make your dinner table muy rico (delicious)." --<i>Waitrose Food</i><br><br>"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 Stein<br><p/><br></br><p><b> About the Author </b></p></br></br><b>Nieves Barragan Mohacho</b> is Executive Head Chef of Barrafina and Fino.
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