£15.99
  • RRP: £19.99
  • You Save: £4.00 (20%)
FREE Delivery in the UK.
In stock.
Dispatched from and sold by Amazon.
Gift-wrap available.
Quantity:1
Trade in your item
Get a £4.25
Gift Card.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

José Pizarro's Spanish Flavours: Stunning Dishes Inspired by the Regional Ingredients of Spain Hardcover – Illustrated, 17 May 2012


See all formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover, Illustrated
"Please retry"
£15.99
£10.98 £8.71

Trade In Promotion


Frequently Bought Together

José Pizarro's Spanish Flavours: Stunning Dishes Inspired by the Regional Ingredients of Spain + Seasonal Spanish Food + Barrafina: A Spanish Cookbook
Price For All Three: £48.78

Buy the selected items together


Trade In this Item for up to £4.25
Trade in José Pizarro's Spanish Flavours: Stunning Dishes Inspired by the Regional Ingredients of Spain for an Amazon Gift Card of up to £4.25, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more

Product details

  • Hardcover: 240 pages
  • Publisher: Kyle Books (17 May 2012)
  • Language: English
  • ISBN-10: 0857830260
  • ISBN-13: 978-0857830265
  • Product Dimensions: 21 x 1.6 x 25 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Bestsellers Rank: 23,902 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, and more.

Product Description

Review

'José is one of a handful of people who have made London into one of the best places in the world to eat Spanish food.' Rick Stein

'Top 40 cookbooks of the year 2012: 'This book takes after the tiny tapas bars Jose and Pizarro in London. Stuffed with huge flavours, both transport you to a warmer, slower pace of life, in the expert hands of chef Jose Pizarro.'
The Times

'With a love of vibrant flavours and uncomplicated ingredients, Pizarro has long delighted customers with his dishes.' --Telegraph

'With a love of vibrant flavours and uncomplicated ingredients, Pizarro has long delighted customers with his dishes.' --Telegraph

'Pizarro's charming debut explores the country's regions and is embellished with lovely anecdotes about his rural upbringing.' --Independent, on 'Pizarro: Seasonal Spanish Food'

About the Author

Pizarro worked at the award-winning Meson de Doña Filo in Madrid, then came to London, where he co-founded the Brindisa restaurants with the Eyre Brothers. He now runs the successful tapas and sherry bar 'José' and restaurant 'Pizarro' in Bermondsey Street, London. He regularly appears on BBC's Saturday Kitchen, UKTV's Food Market Kitchen. His first book, Seasonal Spanish Food won a Gourmand World Cookbook Award and was nominated for the IACP and Cordon Bleu awards.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.8 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

19 of 19 people found the following review helpful By Evie on 30 May 2012
Format: Hardcover
Most of José Pizarro's recipes use admirably few ingredients - always appealing to me as an amateur cook. Spanish Flavours is a follow-up to his first book Seasonal Spanish Food. Seeing Spain, from a culinary point of view, as many countries rolled into one, Pizarro has organised the book into five chapters covering North, East, Centre, South and the Balearic and Canary Islands. It's not an original concept but it works. Fish and seafood, of course, plays a major role throughout Spanish cuisine but regional specialities are brought into the mix and inspire these recipes.

The North of Spain is represented by Griddled scallops with cauliflower puree and chorizo oil, and a recipe for Baked cheesecakes with blueberries. The East by Caldoso (meaning soupy rice) with quail, wild mushrooms, artichokes and black olives. The Centre is where peppers, tomatoes, potatoes, saffron, pork and Manchego cheese are celebrated. A recipe for Braised Iberico pork with tomatoes, chorizo, thyme and black olives is the region personified. The South has the Moorish influences represented here in dishes such as Spicy lamb albondigas, a take on kofta meatballs, flavoured with North African favourites cumin and coriander. The final region is the Islands, summed up as "simplicity, freshness and strong flavours" inspiring dishes such as Lobster caldereta (stew) and Avocado with prawns and tomato vinaigrette.

Puddings major on fruit. Almond and honey creams with lemon verbena peaches and Orange-scented apple buñuelos are must-trys. Emma Lee's photography is atmospherically rustic and there's a lovely explanatory drawing in the introduction. This book makes me want to get cooking.

Book courtesy of Kyle Books
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 6 people found the following review helpful By CNR on 29 Nov 2012
Format: Hardcover
Disclosure - I like Spanish food a lot. I used to go there when I was a kid to stay with a Spanish family, and I get a real hankering after it. So I'm very familiar with most of the Spanish joints in London and Pizarro's in particular because it is my favourite.

I loved the first book with it's recipes from his home. At first I thought this new one was yet another book of twists on regional Spanish classics. but it isn't. It's Modern Spanish dishes comprised mainly (but not exclusively) of produce from a single region so that they taste "of that region".

Some classic Spanish formats, like paella, are trundled out, as well as formats from the Med and beyond made Spanish. For example, there's a pasta with mussels and chorizo that's like linguine alle vongole with more typically spanish flavours. Griddled octopus is served with olive oil mash - a British format with Spanish ingredients.

There are a lot of very tasty combinations in here, big flavours and little or no tricksy cookery. The average home cook would not struggle.

The book is big on seafood and fish (c.40%). A lot of dishes have ham or chorizo in support, but not so many with pork products as the star, surprisingly. Very little red meat in here too. More game than red meat. That said, the red meat pages of my copy had more evidence of drooling. Flesh and fowl is probably 30% of the book. A gentleman I know very well would buy it for the red meat recipes alone.

Around 10-15 dishes that are either entirely veggie or can be adapted and there are a lot of desserts. And very nice they are too. The ideas, flavours and execution are simple and clear; most can be made ahead.

So it's a book aimed at omnivores who lean towards fish and seafood and like a decent dessert.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 8 people found the following review helpful By pete on 28 Aug 2012
Format: Hardcover
I am moved to write a review of this book because of it's brilliance. I have been looking for an honest, uncomplicated inspirational Spanish recipe book for a long time and here it is - "Spanish Flavours". This is a book you can take off the shelf, flick through, and within moments you will have found the perfect meal for any event. Jose Pizarro speaks from the heart and conveys the soul of each of his recipes sharing something of his relationship with the dish. The recipes are easy to follow and he's very clear about what you need to create the best, and most authentic effect. The recipes are really stunning and if you are a foodie you are going to LOVE this book. I was going to list some of my favourites but there are too many to cite here. For a long time I have wanted to be able to create the flavours, personality and essence of Spain that the best Spanish cooks manage to create, and I can honestly say that this book makes it possible. Follow the recipes and you will be creating stunning dishes from the various parts of Spain and receiving huge compliments from the people you cook for. Thanks to Jose Pizarro for this amazing book. For me, this is the best cookery book I have bought in many years so I can't recommend it highly enough. If you love food buy this book!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 7 people found the following review helpful By Tortilla queen on 30 Aug 2012
Format: Hardcover
I have been living in the UK for almost 15 years now. I love it here. I don't even miss the Spanish weather. There is one thing I do miss, other than my family of course, and that is Spanish food, flavours and smells. Sometimes I treat myself to one of the good Spanish restaurants that have flourished in London in the past few years. But when I feel like staying in, I grab one of my mum's recipes (nothing like her osobucco) or Jose Pizarro's Spanish Flavours, get cooking and I feel like I'm back in Madrid. His recipes are easy to make, reliable (they work!), with easy to find ingredients and just deliciosas! Try the braised Ibérico pork! Or the monkfish! The poor man's potatoes are not bad either...
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


Look for similar items by category


Feedback