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A journey through the edible seasons of Spain

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03 DECEMBER 2009

José Pizarro made his name as the head chef at Borough Market’s famous tapas restaurant, Brindisa. In Seasonal Spanish Food he gets right to the heart of authentic Spanish cooking, sharing stories and recipes from his youth in rural Spain where food came straight from the land.

Season by season, Jose works with his favourite ingredients from different Spanish regions, giving detail on the culture and history behind them, and how best to use them.

Jose’s cooking in Brindisa has always been traditional but with a modern twist and the book continues in this vein. His philosophy is refreshingly honest: use fresh, good-quality, seasonal ingredients and the work is done for you.

The book is illustrated well with vivid photography. The recipes are gorgeous and above all, Spanish food is demystified and simplified – this is definitely a book you will want to keep to hand in the kitchen.

Click here for Jose’s recipe for pumpkin soup with blue cheese

Click here for Jose’s recipe for Turron mousse

Seasonal Spanish Food
by José Pizarro. Published by Kyle Cathie Ltd, £19.99

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