Top positive review
36 people found this helpful
Anyone who likes Spanish food will love this book.
on 29 October 2009
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.