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Review
'His is a really lovely book, written from the heart. It illustrates Pizarro's simple style of cooking which concentrates on good-quality ingredients while the pictures evoke a real sense of Spain.' --Angela Hartnett
Review
'His is a really lovely book, written from the heart. It illustrates Pizarro's simple style of cooking which concentrates on good-quality ingredients while the pictures evoke a real sense of Spain.' Angela Hartnett
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Customer Reviews
Most Helpful Customer Reviews
24 of 24 people found the following review helpful
Format:Hardcover
I confess, I'm yet another Brindisa regular. I drag all my friends there and they are always impressed. I love this guy and his food. And I love the book. Without repeating what others have written I would like to stress that this is not essentially a restaurant recipe book - it's food from home for home. It's makeable and worth making.
Although it's about Spanish food and Spanish food is about Spanish ingredients, the book respects that many will not have access to these. Most of the recipes can be viewed as ways of making the best of what you've got. The few specialist ingredients that he mentions (like the vinegars) are worth tracking down, not just for these recipes.
The book is well laid out and a pleasure to read. The seasonal grouping is helpful because you can focus on what is available now. It's all about getting some good food out quickly to enjoy with family and friends - not labour-intensive stuff.
And it is good. There are some great things in here that I know I will be rolling out regularly. (There will be a jar of tomato jam in my fridge from now on for midnight feasts.) There are some great combinations in here that I was amazed I had not come across before. There are also some classics that deserve to be there simply because Pizarro's versions are the best I've tasted yet (eg. his tortilla de patata) There are also a few unexpected twists that are a revelation, rather than being weird. You will use them; your friends will be impressed.
He has mined his locality deeply. (I love Dioni and her pastry cake, and his Mum's baked potatoes) There's a generosity of spirit about this book in the amount of personal capital that he is sharing. The less scrupulous would have strung this out over several books. I can only assume that he hasn't done this because he has a lot more to give.
I certainly hope so.
Although it's about Spanish food and Spanish food is about Spanish ingredients, the book respects that many will not have access to these. Most of the recipes can be viewed as ways of making the best of what you've got. The few specialist ingredients that he mentions (like the vinegars) are worth tracking down, not just for these recipes.
The book is well laid out and a pleasure to read. The seasonal grouping is helpful because you can focus on what is available now. It's all about getting some good food out quickly to enjoy with family and friends - not labour-intensive stuff.
And it is good. There are some great things in here that I know I will be rolling out regularly. (There will be a jar of tomato jam in my fridge from now on for midnight feasts.) There are some great combinations in here that I was amazed I had not come across before. There are also some classics that deserve to be there simply because Pizarro's versions are the best I've tasted yet (eg. his tortilla de patata) There are also a few unexpected twists that are a revelation, rather than being weird. You will use them; your friends will be impressed.
He has mined his locality deeply. (I love Dioni and her pastry cake, and his Mum's baked potatoes) There's a generosity of spirit about this book in the amount of personal capital that he is sharing. The less scrupulous would have strung this out over several books. I can only assume that he hasn't done this because he has a lot more to give.
I certainly hope so.
18 of 19 people found the following review helpful
Format:Hardcover
Fans of the Brindisa tapas kitchens (Tapas Brindisa in Borough Market, Tierra Brindisa in Soho and Casa Brindisa in South Kensington) will need no introduction to José Pizarro, the talented and ebullient executive chef who has done so much to popularise top-quality Spanish cooking in the UK. An evening (or a very long lunchtime!) at one of his restaurants is quintessentially a sharing experience, and about the pleasure to be had in ingredients sourced with integrity, cooked with integrity, and eaten in great company.
This is the philosophy behind Pizarro's cooking, and his first book is totally infused with it. He shares with us an intensely personal experience of food - his formative years in rural Extremadura, family meals, festival food, the grass-roots of Spanish food production (the farm, the kitchen garden, the local producers, and most importantly the seasons). And as a chef with the enviable ability to put together wonderful flavours in imaginative ways, he has combined and refined these simple ingredients to produce dishes that anyone can cook at home, whether in Spain or the UK.
This is a beautiful and heartfelt book, lyrical and evocative both in words and pictures. The love and pride Pizarro feels for his country and his family shines out of every page, and his approach to food is a reminder that we can all be proud of our culinary heritage if we concentrate on the basics - seasonality, simplicity, locality and love.
This is the philosophy behind Pizarro's cooking, and his first book is totally infused with it. He shares with us an intensely personal experience of food - his formative years in rural Extremadura, family meals, festival food, the grass-roots of Spanish food production (the farm, the kitchen garden, the local producers, and most importantly the seasons). And as a chef with the enviable ability to put together wonderful flavours in imaginative ways, he has combined and refined these simple ingredients to produce dishes that anyone can cook at home, whether in Spain or the UK.
This is a beautiful and heartfelt book, lyrical and evocative both in words and pictures. The love and pride Pizarro feels for his country and his family shines out of every page, and his approach to food is a reminder that we can all be proud of our culinary heritage if we concentrate on the basics - seasonality, simplicity, locality and love.
4 of 4 people found the following review helpful
Format:Hardcover
I love this book. It perfectly captures the essence od Spanish cooking, and I am qualified to make this statement, I am Spanish!
Shameful to say until I bought this book I had never had a go at making paella, but when I followed the recipe in this book for seafood paella I was blown away, it tasted exactly like the one you get in restaurants in Spain. It is so good that I made it for my family and my mum asked for the recipe as she said it tasted better than hers.
Same with the recipe for Spanish ommelette, tortilla española, which contrary to what people think it's just potatoes, onions and eggs. This book has tought me that choosing the right kind of potatoes (floury type like king edward) and making sure you soften your onions for 20 mins before adding any other ingredient is the key to the perfect tortilla española.
As well as the popular Spanish dishes, there are also not so well known recipes all equally tasty but at the same time simple, the book is divided by seasons with additional chapters for specific ingredients such as rice, eggs, fish, etc.
My favourite Spanish cooking book.
Shameful to say until I bought this book I had never had a go at making paella, but when I followed the recipe in this book for seafood paella I was blown away, it tasted exactly like the one you get in restaurants in Spain. It is so good that I made it for my family and my mum asked for the recipe as she said it tasted better than hers.
Same with the recipe for Spanish ommelette, tortilla española, which contrary to what people think it's just potatoes, onions and eggs. This book has tought me that choosing the right kind of potatoes (floury type like king edward) and making sure you soften your onions for 20 mins before adding any other ingredient is the key to the perfect tortilla española.
As well as the popular Spanish dishes, there are also not so well known recipes all equally tasty but at the same time simple, the book is divided by seasons with additional chapters for specific ingredients such as rice, eggs, fish, etc.
My favourite Spanish cooking book.
Most Recent Customer Reviews
Pizarro supreme
Thought this book was superb in the way it was written, both in the discriptions of where the reciepes came from and also having now cooked some of the dishes the ease of... Read more
Published 3 months ago by Spanish Spick
Fantastic
This book by Jose Pizarro is the most interesting book about Spanish food I've come across. He really manages to capture the atmosphere of authentic mainland Spain by sharing quite... Read more
Published 14 months ago by pete
An inspirational cookery book
A superb introduction to Spanish cooking. The book is beautifully presented, the recipes are simple to follow. Read more
Published 20 months ago by P. Derbyshire
Anne PG
This is not only a great cook book but also a good read for anyone interested in learning more about Spanish Culture from a food perspective.Seasonal Spanish Food
Published 22 months ago by annepgillbard
Great all around Spanish food cookbook
As this book suggests, this is all about seasonal Spanish food. Organized by season, the book presents recipes by the ingredients which are abundant in each particular season. Read more
Published on 23 Mar 2010 by K. Gill
Beautiful book but arrived slightly damaged
My book arrived today and it's absolutely stunning, I want to rush home immediately to start cooking. Read more
Published on 17 Mar 2010 by Emzles
Seasonal Spanish Food
I have hundreds of cookery books, but this one is something special, it is Spain in capital letters AND REAL SPAIN ! Read more
Published on 7 Feb 2010 by Mrs. G. A. Boeve-Thomas
Delicious!
I would recommend this book to anybody who loves food, regardless of whether they are already fans of Spanish cooking or not! Read more
Published on 29 Jan 2010 by MRM
Tapas Brindisa At Home
An excellent book - all my favourite dishes from Pizarro's restaurants are here for me to cook. The recipes are simple and straight-forward to follow. Read more
Published on 28 Oct 2009 by Ian Galletly
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