Sabor

Flavours from a Spanish Kitchen

Nonfiction, Food & Drink, International, European, Portuguese & Spanish, Professional
Cover of the book Sabor by Nieves Barragan Mohacho, Penguin Books Ltd
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Author: Nieves Barragan Mohacho ISBN: 9780241978795
Publisher: Penguin Books Ltd Publication: July 6, 2017
Imprint: Penguin Language: English
Author: Nieves Barragan Mohacho
ISBN: 9780241978795
Publisher: Penguin Books Ltd
Publication: July 6, 2017
Imprint: Penguin
Language: English

'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish.' Rick Stein

Nieves Barragán Mohacho is the renowned Spanish chef behind the highly anticipated restaurant Sabor, opening in London this autumn. Nieves was previously executive chef at London's acclaimed Barrafina restaurants, where she was awarded a Michelin star for Barrafina Frith Street. Sabor: Flavours from a Spanish Kitchen is the food that the Basque-born chef likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family. The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish.' Rick Stein

Nieves Barragán Mohacho is the renowned Spanish chef behind the highly anticipated restaurant Sabor, opening in London this autumn. Nieves was previously executive chef at London's acclaimed Barrafina restaurants, where she was awarded a Michelin star for Barrafina Frith Street. Sabor: Flavours from a Spanish Kitchen is the food that the Basque-born chef likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family. The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.

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