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Product Description
Product Description
This is a gastronomic tour celebrating the diversity of Spanish food and wine, with recipes from Spain's hottest young chef, Mario Sandoval, matched with wines from Spanish wine expert, John Radford. From Andalucia to Valencia, Madrid to Baleares, Galicia to La Rioja, this book matches the best of Spanish cooking with its character-fuelled and highly individual wines. Visiting each of Spain's 17 provinces, John Radford sets the cultural scene before introducing Mario Sandoval's choice of recipes inspired by the region. Sandoval selects four dishes, including the traditional, modern, and avant-garde, showcasing his original style of cooking. Radford completes the culinary picture by telling us about the local wines, listing the leading bodegas, and offering three recommendations for each recipe.
About the Author
John Radford has tasted wines from all 63 DO zones, visiting over 50 of them in the process. An award-winning journalist, Radford was made a member of the Gran Orden de Caballeros del Vino in 1996. These days, Radford splits his time between writing, broadcasting, and lecturing on wine. His book The New Spain won four international awards in 1999. The same year Mario Sandoval picked up his first Michelin star, he won the national Cooks Championship - at the age of 26. He studied in Madrid and Barcelona before revolutionizing the style and appeal of the family restaurant, Coque, just outside Madrid. Weekly columnist for Metro, he represented Spain at the Bocuse d'Or festival in Lyon, the world's top culinary contest, and has won many other accolades at home and further afield. His food style is very much modern Spanish.
This is a gastronomic tour celebrating the diversity of Spanish food and wine, with recipes from Spain's hottest young chef, Mario Sandoval, matched with wines from Spanish wine expert, John Radford. From Andalucia to Valencia, Madrid to Baleares, Galicia to La Rioja, this book matches the best of Spanish cooking with its character-fuelled and highly individual wines. Visiting each of Spain's 17 provinces, John Radford sets the cultural scene before introducing Mario Sandoval's choice of recipes inspired by the region. Sandoval selects four dishes, including the traditional, modern, and avant-garde, showcasing his original style of cooking. Radford completes the culinary picture by telling us about the local wines, listing the leading bodegas, and offering three recommendations for each recipe.
About the Author
John Radford has tasted wines from all 63 DO zones, visiting over 50 of them in the process. An award-winning journalist, Radford was made a member of the Gran Orden de Caballeros del Vino in 1996. These days, Radford splits his time between writing, broadcasting, and lecturing on wine. His book The New Spain won four international awards in 1999. The same year Mario Sandoval picked up his first Michelin star, he won the national Cooks Championship - at the age of 26. He studied in Madrid and Barcelona before revolutionizing the style and appeal of the family restaurant, Coque, just outside Madrid. Weekly columnist for Metro, he represented Spain at the Bocuse d'Or festival in Lyon, the world's top culinary contest, and has won many other accolades at home and further afield. His food style is very much modern Spanish.
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