Random House New Releases - Cooking - Spanish

The Cuisines of Spain by Christopher Hirsheimer

2013-07-30T00:30:00-05:00

The Cuisines of Spain Exploring Regional Home Cooking
Written by Teresa Barrenechea
Photographed by Jeffrey Koehler and Christopher Hirsheimer

eBook, 352 pages | Ten Speed Press | Cooking - Spanish; Cooking - History; Cooking - Ethnic | $14.99 | 978-1-60774-615-7 (1-60774-615-8)

With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior - all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes. Steeped in the history of her country, Barrenechea weaves a captivating narrative of Spain's diverse peoples, landscapes, and ingredients, revealing how such forces gave rise to the food traditions that we celebrate today. Over 150 full-color photographs from Barcelona-based photojournalist Jeff Koehler and renowned food photographer Christopher Hirsheimer put Spain's culinary riches on brilliant display. With such a distinguished pairing of author and artists, THE CUISINES OF SPAIN is positioned to be one of the major cookbook releases of the year.

The Telling Room by Michael Paterniti

2013-07-30T00:30:00-05:00

The Telling Room A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese
Written by Michael Paterniti

Hardcover, 368 pages | The Dial Press | Biography & Autobiography - Personal Memoirs; Cooking - Spanish; Travel - Europe - Spain & Portugal | $27.00 | 978-0-385-33700-7 (0-385-33700-0)

In the picturesque village of Guzmán, Spain, in a cave dug into a hillside on the edge of town, an ancient door leads to a cramped limestone chamber known as “the telling room.” Containing nothing but a wooden table and two benches, this is where villagers have gathered for centuries to share their stories and secrets—usually accompanied by copious amounts of wine.

It was here, in the summer of 2000, that Michael Paterniti found himself listening to a larger-than-life Spanish cheesemaker named Ambrosio Molinos de las Heras as he spun an odd and compelling tale about a piece of cheese. An unusual piece of cheese. Made from an old family recipe, Ambrosio’s cheese was reputed to be among the finest in the world, and was said to hold mystical qualities. Eating it, some claimed, conjured long-lost memories. But then, Ambrosio said, things had gone horribly wrong. . . .

By the time the two men exited the telling room that evening, Paterniti was hooked. Soon he was fully embroiled in village life, relocating his young family to Guzmán in order to chase the truth about this cheese and explore the fairy tale–like place where the villagers conversed with farm animals, lived by an ancient Castilian code of honor, and made their wine and food by hand, from the grapes growing on a nearby hill and the flocks of sheep floating over the Meseta.

What Paterniti ultimately discovers there in the highlands of Castile is nothing like the idyllic slow-food fable he first imagined. Instead, he’s sucked into the heart of an unfolding mystery, a blood feud that includes accusations of betrayal and theft, death threats, and a murder plot. As the village begins to spill its long-held secrets, Paterniti finds himself implicated in the very story he is writing.

Equal parts mystery and memoir, travelogue and history, The Telling Room is an astonishing work of literary nonfiction by one of our most accomplished storytellers. A moving exploration of happiness, friendship, and betrayal, The Telling Room introduces us to Ambrosio Molinos de las Heras, an unforgettable real-life literary hero, while also holding a mirror up to the world, fully alive to the power of stories that define and sustain us.

Advance praise for The Telling Room

“For my money, Paterniti is one of the most expansive and joyful writers around—big-hearted and humane and funny. This book is a wild and amazing ride.”—George Saunders, author of Tenth of December

“Elegant, strange, funny, and insightful, The Telling Room is a marvelous tale and a joyful read, a trip into a world peopled by some of the most remarkable characters—and, yes, cheese—in memory.”—Susan Orlean, author of The Orchid Thief

“The list of writers I would read even if they were to write about a piece of cheese has always been short, but it includes Michael Paterniti. He has proved here that if you love something enough and pay a passionate enough attention to it, the whole world can become present in it. That’s true of both the cheese and the book.”—John Jeremiah Sullivan, author of Pulphead

“An amazing achievement, The Telling Room is an inspired, masterly epic that expands and refigures the parameters of the storyteller’s art.”—Wells Tower, author of Everything Ravaged, Everything Burned

The Telling Room by Michael Paterniti

2013-07-30T00:30:00-05:00

The Telling Room A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese
Written by Michael Paterniti

eBook, 368 pages | The Dial Press | Biography & Autobiography - Personal Memoirs; Cooking - Spanish; Travel - Europe - Spain & Portugal | $13.99 | 978-0-8129-9454-4 (0-8129-9454-X)

Made in Spain by Jose Andres

2012-07-24T00:30:00-05:00

Made in Spain Spanish Dishes for the American Kitchen
Written by Jose Andres

eBook, 256 pages | Clarkson Potter | Cooking - Spanish; Cooking - Courses & Dishes; Cooking - International | $18.99 | 978-0-7704-3422-9 (0-7704-3422-3)

Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés.

In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking.

In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron.

The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket.

With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

Tapas by Richard Wolffe

2012-07-24T00:30:00-05:00

Tapas A Taste of Spain in America
Written by Jose Andres and Richard Wolffe

eBook, 256 pages | Clarkson Potter | Cooking - Spanish; Cooking - Appetizers; Cooking - Mediterranean | $18.99 | 978-0-7704-3423-6 (0-7704-3423-1)

The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit.

Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:

• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs

• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster

• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples

• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams

All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home.

This is a breakthrough cookbook from an extraordinary chef.

Pintxos by Lisa Weiss

2011-12-14T00:30:00-05:00

Pintxos Small Plates in the Basque Tradition
Written by Gerald Hirigoyen and Lisa Weiss

eBook, 208 pages | Ten Speed Press | Cooking - Spanish; Cooking - Appetizers; Cooking - American - California Style | $14.99 | 978-1-60774-374-3 (1-60774-374-4)

An authentic small plates cookbook from the top Basque chef in America.

Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish--grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods--and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, PINTXOS is all you need to host an authentic and stylish tapas party at home.

"[Bocadillos is] the most captivating and authentic-feeling Spanish tapas-style restaurant in the city." --Michael Bauer, San Francisco ChronicleReviews“[A] tasty and broad array of small plates that will tantalize and satisfy.”—Publishers Weekly

From the Hardcover edition.

Eat, Drink, Think in Spanish by Lourdes Castro

2009-11-10T00:30:00-05:00

Eat, Drink, Think in Spanish A Food Lover's English-Spanish/Spanish-English Dictionary
Written by Lourdes Castro

Trade Paperback, 336 pages | Ten Speed Press | Travel - Europe - Spain & Portugal; Travel - Restaurants; Cooking - Spanish | $18.99 | 978-1-58008-954-8 (1-58008-954-2)

Welcome to the first comprehensive bilingual culinary dictionary created specifically for food, wine, and travel aficionados. Teacher, translator, and author Lourdes Castro deftly explains the differences—subtle and otherwise—among the cuisines of Spanish-speaking regions and offers a pronounciation for each term. Eat, Drink, Think in Spanish features 2,000 entries for ingredients, cooking methods, condiments, traditional dishes, kitchen equipment, and beverages. The Spanish-English portion will help you break through the language barrier to interpret and understand food and drink en español, and the English-Spanish part will reveal the most accurate translation for your best-loved foods and favorite cooking techniques.

The Cuisines of Spain by Christopher Hirsheimer

2009-08-11T00:30:00-05:00

The Cuisines of Spain Exploring Regional Home Cooking
Written by Teresa Barrenechea
Photographed by Jeffrey Koehler and Christopher Hirsheimer

Trade Paperback, 352 pages | Ten Speed Press | Cooking - Spanish; Cooking - History; Cooking - Ethnic | $27.99 | 978-1-58008-835-0 (1-58008-835-X)

From the array of its traditional tapas to the daring preparations of its new generation of chefs, Spain has captivated the world with its gastronomic riches. In The Cuisines of Spain, Teresa Barrenechea showcases her heritage through more than 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the piquant mojos of the Canary Islands, the hearty stews and braised meats of the interior–all of the classics are here in definitive form, as are many lesser-known but equally important and intriguing regional dishes.

Barrenechea weaves a captivating narrative of Spain’s diverse peoples, landscapes, and ingredients, revealing how the forces of geography, culture, and politics gave rise to the food traditions that we honor today. More than 100 photographs from Barcelona-based photojournalist Jeffrey Koehler take readers to the fields, markets, wharves, and kitchens of the provinces, and the renowned work of Christopher Hirsheimer puts Barrenechea’s recipes on brilliant display.

A celebration of home cooks past and present, The Cuisines of Spain is an enduring and intimate portrait of a great folk food tradition from one of the country’s most talented culinary ambassadors.

Pintxos by Lisa Weiss

2009-04-01T00:30:00-05:00

Pintxos Small Plates in the Basque Tradition
Written by Gerald Hirigoyen and Lisa Weiss

Hardcover, 208 pages | Ten Speed Press | Cooking - Spanish; Cooking - Appetizers; Cooking - American - California Style | $24.99 | 978-1-58008-922-7 (1-58008-922-4)

Made in Spain by Jose Andres

2008-11-04T00:30:00-05:00

Made in Spain Spanish Dishes for the American Kitchen
Written by Jose Andres

Hardcover, 256 pages | Clarkson Potter | Cooking - Spanish; Cooking - Courses & Dishes; Cooking - International | $35.00 | 978-0-307-38263-4 (0-307-38263-X)

Tapas Deck by Richard Wolffe

2007-09-18T00:30:00-05:00

Tapas Deck 50 Little Dishes that Capture the Essence of Spanish Cooking
Written by Jose Andres and Richard Wolffe

Non-traditional book, 50 pages | Potter Style | Cooking - Spanish; Cooking - Appetizers | $14.95 | 978-0-307-39361-6 (0-307-39361-5)

Capture the spirit of Spanish cooking with these 50 delicious and fun recipes perfect for all occasions. Award-winning Spanish chef José Andrés shares his favorite flavors for classic tapas such as Lobster Paella, Manchego Cheese with Tomato Bread, and Asturian Chorizo Stewed Hard Cider, as well as inventive new dishes such as the Valencia Orange and Pomegranate Salad with Olive Oil and Sherry Vinegar. The recipes are printed on convenient tabbed cards that you can bring to the grocery store or prop up on the kitchen counter while you prepare an impressive mix of little plates to serve your family and friends.

From the book Tapas by José Andrés and Richard Wolffe.

Tapas by Richard Wolffe

2005-11-08T00:30:00-05:00

Tapas A Taste of Spain in America
Written by Jose Andres and Richard Wolffe

Hardcover, 256 pages | Clarkson Potter | Cooking - Spanish; Cooking - Appetizers; Cooking - Mediterranean | $35.00 | 978-1-4000-5359-9 (1-4000-5359-5)

The Cuisines of Spain by Jeffrey Koehler

2005-11-01T00:30:00-05:00

The Cuisines of Spain Exploring Regional Home Cooking
Written by Teresa Barrenechea
Photographed by Christopher Hirsheimer and Jeffrey Koehler

Hardcover, 352 pages | Ten Speed Press | Cooking - Spanish | $40.00 | 978-1-58008-515-1 (1-58008-515-6)

Latin American Cooking Across the U.S.A. by Rosemary Silva

1997-10-21T00:30:00-05:00

Latin American Cooking Across the U.S.A.
Written by Himilce Novas and Rosemary Silva

Hardcover, 352 pages | Knopf | Cooking; Cooking - Spanish | $29.95 | 978-0-679-44408-4 (0-679-44408-4)

In the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina, Chile, Peru, Ecuador, Colombia, Guatemala, and nearly every other corner of Latin America.

Spicy, colorful, and full of surprises, Latin flavors are the latest rage with Nuevo Latino chefs from New York to Los Angeles. But here the exotic is translated into wonderful everyday dishes that home cooks can easily master.

For starters, Novas and Silva give us luscious Chilled Roasted Sweet Red Pepper and Coconut Soup or Orange-Scented Roasted Pumpkin Soup and appetizers known as antojitos ("little whims")--Bayamo's Fried Wontons with Chorizo and Chiles or a Costa Rican Black Bean and Bacon Dip.

For main courses, there are hearty delights like Piri Thomas's Chicken Asopao or a Heavenly Potato Pie with Minced Beef, Raisins, and Olives.

Center stage in many a meal are the rice and bean dishes with countless delicious variations on the theme, like Gallo pinto, Red Kidney Beans and Rice, and "Jamaican coat of arms", also called Rice and Peas (which are actually small red beans).

And to satisfy the Latin appetite any time of day, also included here is a rich array of tamales, empanadas, and other turnovers, like Little Brazil Shrimp Turnovers stuffed with shrimp and hearts of palm.

From Cristina, the Cuban American talk show hostess in Miami, to U.S. Representative Henry B. González of Texas, from film producers and opera singers to young students and grandmothers, the authors have gathered, along with the family recipes and their origins, stories of the past and of the good times celebrated in America. Novas and Silva also offer invaluable information on Latin American chiles, on the earthy appeal of plantains and tubers like yuca and taro, and on other special foods that give these dishes their unique character, along with mail-order sources for hard-to-get ingredients.

An exuberant one-of-a-kind cookbook that will add a new dimension to the American table.

The Foods and Wines of Spain by Penelope Casas

1982-10-12T00:30:00-05:00

The Foods and Wines of Spain
Written by Penelope Casas

Hardcover, 480 pages | Knopf | Cooking - Spanish; History - United States - 19th Century; History - United States - State & Local | $37.50 | 978-0-394-51348-5 (0-394-51348-7)

400 superb recipes--a delicious gathering of the traditional cooking of Spain with new ways of using exotic seasonings and unusual combinations, plus a comprehensive survey of Spain's excellent wines and sherries.

Random House New Releases - Cooking - Spanish

The Cuisines of Spain by Christopher Hirsheimer

The Cuisines of Spain Exploring Regional Home CookingWritten by Teresa Barrenechea Photographed by Jeffrey Koehler and Christopher Hirsheimer

The Telling Room by Michael Paterniti

The Telling Room A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of CheeseWritten by Michael Paterniti

The Telling Room by Michael Paterniti

The Telling Room A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of CheeseWritten by Michael Paterniti

Made in Spain by Jose Andres

Made in Spain Spanish Dishes for the American KitchenWritten by Jose Andres

Tapas by Richard Wolffe

Tapas A Taste of Spain in AmericaWritten by Jose Andres and Richard Wolffe

Pintxos by Lisa Weiss

Pintxos Small Plates in the Basque TraditionWritten by Gerald Hirigoyen and Lisa Weiss

Eat, Drink, Think in Spanish by Lourdes Castro

Eat, Drink, Think in Spanish A Food Lover's English-Spanish/Spanish-English DictionaryWritten by Lourdes Castro

The Cuisines of Spain by Christopher Hirsheimer

The Cuisines of Spain Exploring Regional Home CookingWritten by Teresa Barrenechea Photographed by Jeffrey Koehler and Christopher Hirsheimer

Pintxos by Lisa Weiss

Pintxos Small Plates in the Basque TraditionWritten by Gerald Hirigoyen and Lisa Weiss

Made in Spain by Jose Andres

Made in Spain Spanish Dishes for the American KitchenWritten by Jose Andres

Tapas Deck by Richard Wolffe

Tapas Deck 50 Little Dishes that Capture the Essence of Spanish CookingWritten by Jose Andres and Richard Wolffe

Tapas by Richard Wolffe

Tapas A Taste of Spain in AmericaWritten by Jose Andres and Richard Wolffe

The Cuisines of Spain by Jeffrey Koehler

The Cuisines of Spain Exploring Regional Home CookingWritten by Teresa Barrenechea Photographed by Christopher Hirsheimer and Jeffrey Koehler

Latin American Cooking Across the U.S.A. by Rosemary Silva

Latin American Cooking Across the U.S.A. Written by Himilce Novas and Rosemary Silva

The Foods and Wines of Spain by Penelope Casas

The Foods and Wines of Spain Written by Penelope Casas

The Cuisines of Spain Exploring Regional Home Cooking
Written by Teresa Barrenechea
Photographed by Jeffrey Koehler and Christopher Hirsheimer

The Telling Room A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese
Written by Michael Paterniti

The Telling Room A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese
Written by Michael Paterniti

Made in Spain Spanish Dishes for the American Kitchen
Written by Jose Andres

Tapas A Taste of Spain in America
Written by Jose Andres and Richard Wolffe

Pintxos Small Plates in the Basque Tradition
Written by Gerald Hirigoyen and Lisa Weiss

Eat, Drink, Think in Spanish A Food Lover's English-Spanish/Spanish-English Dictionary
Written by Lourdes Castro

The Cuisines of Spain Exploring Regional Home Cooking
Written by Teresa Barrenechea
Photographed by Jeffrey Koehler and Christopher Hirsheimer

Pintxos Small Plates in the Basque Tradition
Written by Gerald Hirigoyen and Lisa Weiss

Made in Spain Spanish Dishes for the American Kitchen
Written by Jose Andres

Tapas Deck 50 Little Dishes that Capture the Essence of Spanish Cooking
Written by Jose Andres and Richard Wolffe

Tapas A Taste of Spain in America
Written by Jose Andres and Richard Wolffe

The Cuisines of Spain Exploring Regional Home Cooking
Written by Teresa Barrenechea
Photographed by Christopher Hirsheimer and Jeffrey Koehler

Latin American Cooking Across the U.S.A.
Written by Himilce Novas and Rosemary Silva

The Foods and Wines of Spain
Written by Penelope Casas