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.

Author Biography

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.