A Spanish Cookbook

Barrafina

EVERYTHING YOU NEED TO HELP YOU COOK DELICIOUS SPANISH FOOD AT HOME 
 
When Sam and Eddie Hart opened Barrafina, their tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Now, alongside their head chef Nieves Barragan Mohacho, the brothers have created this book to share with you the secret to their success: their food! 
 
Gutsy, fresh, sometimes delicate, sometimes hearty, these 120 recipes with step-by-step instructions are ideal for home cooks, and include: 
 
- Sharing plates. Enjoy fried pimientos de Padron, salt cod fritters or delicias 
- Tortillas and paellas. Discover how to cook classic dishes perfectly. 
- Roast and braised meat. Try your hand at rabbit stew or, for special occasions, a suckling pig. 
- Desserts. Indulge in tempting chocolate and almond tarts and the classic Crema Catalana. 
 
The perfect inspiration for anyone looking to try their hand at Spanish cuisine, Barrafina is the cookbook your kitchen has been waiting for! 
 
'Barrafina is a tapas bar and the best of its kind . . . the food is fantastic' Giles Coren, The Times 
 
'Possibly the best Spanish cookbook ever' Rachel Cooke, Observer Food Monthly

Sam and Eddie Hart are the owners of three London restaurants - their first, Fino, opened in 2003, followed by Barrafina in 2007, and in 2008 they relaunched Quo Vadis, a restaurant and private member's club in Soho. Nieves Barragan Mohacho is Executive Head Chef of Barrafina and Fino.

When Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Four years on and it is always packed, always stylish, always lively. 
 
And so is the food: together with their Basque-born head chef Nieves Barragan Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily. 
 
First, there is food to eat with your hands: fried pimientos de Padron, salt cod fritters and delicias, the Spanish equivalent of Devils on Horseback. Then cold meats; on to fish and shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat - from suckling pig for a special occasion to rabbit stew or roast cumin-rubbed pork with quince sauce; and desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home. 
 
With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything, from how to make the more difficult things, such as arrocina beans with chorizo, morcilla and pork belly, to how to cook a simple but perfect tortilla.

Nieves Barragán Mohacho

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.

A vivid compendium of the dishes Barragan grew up eating

Featuring some of her best dishes, Sabor is full of rustic flavours, hearty family favourites and light tapas. In other words, summer on a plate.

More than enough easily achievable plates to make your dinner table muy rico (delicious)

Flavours from a Spanish Kitchen

Nieves Barragán Mohacho has a Michelin star and is best known as the head chef at Barrafina, the world famous tapas restaurant. But Sabor: Flavours from a Spanish Kitchen 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.

Nieves Barragán Mohacho

Praise for Sabor

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.

A vivid compendium of the dishes Barragan grew up eating

Featuring some of her best dishes, Sabor is full of rustic flavours, hearty family favourites and light tapas. In other words, summer on a plate.

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.

A vivid compendium of the dishes Barragan grew up eating

Featuring some of her best dishes, Sabor is full of rustic flavours, hearty family favourites and light tapas. In other words, summer on a plate.

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.

A vivid compendium of the dishes Barragan grew up eating

Featuring some of her best dishes, Sabor is full of rustic flavours, hearty family favourites and light tapas. In other words, summer on a plate.

Books by Nieves Barragán Mohacho

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