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Product Description
Review
Possibly the best Spanish cookbook ever (Rachel Cooke Oberver Food Monthly )
Barrafina! A joy! Nieves's food and Sam and Eddie's charm: now with this splendid book you can do it at home (Fergus Henderson )
Barrafina is a tapas bar and the best of its kind . . . the food is fantastic (Giles Coren The Times )
Sam and Eddie Hart are the UK's tapas maestros (Sunday Times )
Barrafina! A joy! Nieves's food and Sam and Eddie's charm: now with this splendid book you can do it at home (Fergus Henderson )
Barrafina is a tapas bar and the best of its kind . . . the food is fantastic (Giles Coren The Times )
Sam and Eddie Hart are the UK's tapas maestros (Sunday Times )
Review
Possibly the best Spanish cookbook ever -- Rachel Cooke Oberver Food Monthly Barrafina! A joy! Nieves's food and Sam and Eddie's charm: now with this splendid book you can do it at home -- Fergus Henderson Barrafina is a tapas bar and the best of its kind ... the food is fantastic -- Giles Coren The Times Sam and Eddie Hart are the UK's tapas maestros Sunday Times
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Customer Reviews
Most Helpful Customer Reviews
12 of 14 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I bought this book on the strength of a newspaper article which mentioned in passing that this was the best Spanish cookbook there was. It's a very nicely presented book, perfect for getting inspiration and has useful advice on Spanish ingredients. Being a restaurant tie-in it is not comprehensive (not like eg the Silver Spoon book on Italian cookery) but certainly has enough ideas to get you (or at any rate, me) started.
Format:Hardcover|Amazon Verified Purchase
Lovely cook book, different in its approach and style with simplicity , it's a look at the page and scrape the food off and enjoy. More please !!!
6 of 10 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
In this publication the chef shares her recipes & tips thus making this easy to produce non fancy restaurant food, at times gutsy, sometimes fresh, sometimes delicate, other times hearty food, that the home cook would be able to prepare with simplicity.
When or if you are fortunate enough to eat at this establishment you will nearly always see some London's or even the UK's best chefs enjoying the ambience and fantastic food on offer,so its no mean feet of where this restaurant sits in the current food scene .
Here is a small insight into the publication:
First, category is finger food: fried peppers de Padron, salt cod fritters and delicias, the Spanish Devils on Horseback. Then cold Then meats; followed by fish then shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; followed by fantastic rice dishes and paellas; fantastic 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 or the simple Pistou and duck eggs wow.... to finish desserts like: chocolate and almond tart,Rhubarb salad, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home.
With over 120 recipes, Nieves (head Chef), Sam and Eddie (restaurant owners & quo Vadis and Fino aswell) 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.
Its a great book for anybody who loves Spanish cuisine Enjoy
When or if you are fortunate enough to eat at this establishment you will nearly always see some London's or even the UK's best chefs enjoying the ambience and fantastic food on offer,so its no mean feet of where this restaurant sits in the current food scene .
Here is a small insight into the publication:
First, category is finger food: fried peppers de Padron, salt cod fritters and delicias, the Spanish Devils on Horseback. Then cold Then meats; followed by fish then shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; followed by fantastic rice dishes and paellas; fantastic 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 or the simple Pistou and duck eggs wow.... to finish desserts like: chocolate and almond tart,Rhubarb salad, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home.
With over 120 recipes, Nieves (head Chef), Sam and Eddie (restaurant owners & quo Vadis and Fino aswell) 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.
Its a great book for anybody who loves Spanish cuisine Enjoy
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