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The best Spanish cookbooks

by Malou Herkes

published on 21 June 2018

Packed with authentic recipes, modern twists on the classics and fascinating insights into one of the world’s most revered cuisines, recreate a true taste of Spain at home with these Spanish cookbooks.

Sabor: Flavours from a Spanish Kitchen

Sabor

by Nieves Barragán Mohacho

Nieves Barragan Mohacho is the acclaimed chef and owner of one of London’s most acclaimed Spanish restaurants, Sabor. She started out at London’s Barrafina restaurants where she climbed the ranks to executive chef, winning Barrafina Frith Street a Michelin Star in the process. Despite her cheffing background, this is a cookbook rooted in the more humble cooking of her Basque upbringing. A celebration of ingredients and flavour, these are recipes for sharing, from comfort family cooking – think: chorizo and potato stew – to lighter bites, like seafood skewers and stuffed piquillo peppers.

Morito

Morito

A cookbook from renowned London-based restaurant, Morito, this is a chance to recreate their legendary dishes at home. Photographed over the course of two years – often by the Morito team at work – it’s an honest, authentic look behind the scenes. With dishes including broken eggs with chorizo and potato, smoked aubergine with spiced lamb and beetroot feta borani, expect modern twists and exciting, bold flavours. 

Tapas Revolution

Tapas Revolution

A simple take on Spanish cooking is what Omar Allibhoy’s first cookbook does best, with recipes that put everyday pantry staples, accessibility and ease at the forefront. With twists on classic recipes, from tortilla de patatas (with a very useful fully illustrated step-by-step guide) to pollo con salsa, and chapters that cover vegetables, salads, meat, fish and rice dishes, it’s an easy-to-navigate introduction to Spanish cuisine for every cook.

The Food of Spain

The Food of Spain

by Claudia Roden

You can’t talk about Spanish cooking without mentioning Claudia Roden. A veritable encyclopedia of Spain’s diverse regions and cuisines, The Food of Spain brings the country into context, packed as it is with beautifully written, well-researched prose and authentic recipes. From braised rabbit and sweet lamb stews to paellas and potato tortillas, this is a book that covers the sometimes subtle – and often not so subtle – differences between the country’s verdant north and its Flamenco-loving south and everything in between.

Rick Stein's Spain

Rick Stein’s Spain

Rick Stein does what he does best in this travel-inspired cookbook of 140 recipes. Promising dishes “off the beaten track”, these are recipes that define today’s cooking in Spain, organised by autonomous region. From garlicky white gazpacho from Malaga to Extramaduran crispy breadcrumbs with eggs and chorizo, expect a real mix that gives an overview of the country’s rich history and diverse landscape.

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