The New Spanish: Bites, Feasts, and Drinks

Product Description The New Spanish takes a playful approach to the cuisine of Spain. The authors know the traditions but are mixing up the rules. Don't look for the same-old tapas and sangria here. Instead you'll find croquettes made from chickpea flour, a tortilla that swaps butternut squash for the potatoes, asparagus with Marcona almonds, saffron fried rice with bacon and shrimp, and even a blueprint for making your own vermouth from scratch. Normally heavy, stewed meat dishes like duck with sherry and olive sauce get a makeover to be fresher and more intensely flavorful as a result. Seasonal produce shines through. Chapters start with Pintxos (super-simple skewered bites) and Conservas (canned and pickled foods are the unlikely jewels of Spanish cooking) then move on through Eggs, Vegetables, Rice, Meat, Fish, Dessert, and Drinks. Combining the traditional flavors and celebratory vibe of Spanish-style eating with contemporary techniques and a tongue-in-cheek attitude, The New Spanish makes the ideal introduction to the cooking of Spain. Review "This book strikes a perfect balance between Spanish tradition and American creativity, approaching one of my favorite cuisines with both respect and imagination.” (Mario Batali, chef, author, entrepreneur) "From canned conservas to Spanish feasts, Jonah Miller and Nate Adler share a deep respect for the Spanish culinary tradition. Food lovers have showered acclaim on their joyous restaurant, Huertas, which translates classic recipes into a thoughtful and raucously fun dining experience that is at once Spanish and very New York. Now home cooks can for the first time reproduce the flavor of Huertas with straightforward, doable recipes, and the results will transport you to your favorite San Sebastian pintxo bar faster than you can say 'Manzanilla.'" (Danny Meyer, CEO of Union Square Hospitality Group and Founder of Shake Shack) "Over the last couple years, I‘ve fallen for Huertas, not only because of their delicious food, but also for the graciousness of their hospitality. In this beautiful and creative book, they warmly welcome you into their world, a place that is fun-loving and light hearted, and teach you not only the recipes for their incredible dishes, but also about the history and culture behind them, and the many other secrets they have learned along the way." (Will Guidara, Restaurateur, Eleven Madison Park) “From canned conservas to Spanish feasts, Jonah Miller and Nate Adler share a deep respect for the Spanish culinary tradition. The New Spanish features straightforward, doable recipes, and the results will transport you to your favorite San Sebastián pintxo bar faster than you can say ‘manzanilla.’” (Danny Meyer, CEO of Union Square Hospitality Group and Founder of Shake Shack) "In this beautiful and creative book, Miller and Adler warmly welcome you into their world, a place that is fun loving and light hearted, and teach you not only the recipes for their incredible dishes, but also about the history and culture behind them, and the many other secrets they have learned along the way." (Will Guidara, Restaurateur, Eleven Madison Park) "These people know how to throw a party, night after night, and now, thanks to this book, I can throw the same party in my house." (Jeff Gordinier, Food & Drinks Editor, Esquire Magazine) “Playful, creative, and rooted in tradition.” —Andrew Tarlow, restaurateur (Andrew Tarlow, Restaurateur) About the Author Jonah Miller and Nate Adler entered the food business as teenagers, sharing a stage at the world-famous Chanterelle. They would go on to work at such restaurants as Gramercy Tavern, Savoy, Maialino, and Blue Smoke. After studying and traveling for years in Spain, they teamed up to open Huertas, which brings Spanish cuisine to New York and has been lauded in the Financial Times, The New York Times, and Forbes.