Sabor: Flavours from a Spanish Kitchen

by Nieves Barragan Mohacho

Overview

Sabor: Flavours from a Spanish Kitchen gathers the recipes that Basque-born chef Nieves Barragán Mohacho 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 or Chorizo and Potato Stew, to lighter fare such as Seafood Skewers, Clams in Salsa Verde, or Stuffed Piquillo Peppers, and a wealth of other recipes, from Grilled Ispi Cabbage to Baked Cauliflower with Salted Almonds, Chilli, and Shallots. Includes metric measures.

Product Details

ISBN-13:	9780241286531
Publisher:	Penguin Random House UK
Publication date:	05/01/2019
Pages:	304
Sales rank:	1,106,868
Product dimensions:	7.75(w) x 10.00(h) x 1.20(d)

About the Author

Nieves Barragan Mohacho is Executive Head Chef of Barrafina and Fino.

Table of Contents

Introduction
My Favourite Ingredients
Starters and Fried Bites
Eggs
Salads
Vegetables
Fish and Shell Fish
Meat
Desserts
Oils, Sauces and Stocks
Suppliers
Index
Gracias

Editorial Reviews

03/18/2019

Mohacho, executive chef of London’s Barrafina, presents the flavors of Spain in this enthusiastic debut cookbook. Regional specialties highlighted include salted anchovies, and the calçot, an onion “between a fat spring onion, and a baby leek” that is blackened over an open flame and eaten with romesco sauce. Mohacho makes excellent use of stale bread in such homey dishes as migas, in which bread cubes are sautéed with vegetables, chorizo, and blood sausage and topped with crispy fried eggs; and a salad of persimmons and goat cheese, for which a loaf is frozen and cut into thin slices for croutons. The many fish and seafood options include a Catalan salad of rehydrated salt cod marinated overnight in olive oil; minced squid and shrimp rolled into balls and served in an onion and saffron sauce; and stuffed squid in a black sauce made with its ink and crab in a spicy tomato sauce. A meat and poultry chapter includes lamb sweetbreads and butifarra sausage (some ingredients, such as the sausage itself, may be difficult to source), and a short chapter on desserts leans mostly on classics, such as flan and sponge cakes brushed with rum syrup until “borracho,” or drunk. Mohacho’s gusto for bold flavors will delight readers. (May)

Publishers Weekly

"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


"A vivid compendium of the dishes Barragan grew up eating." —Observer Food Monthly


"Featuring some of her best dishes, Sabor is full of rustic flavours, hearty family favourites and light tapas. In other words, summer on a plate." —GQ


"More than enough easily achievable plates to make your dinner table muy rico (delicious)." —Waitrose Food


“Mohacho’s gusto for bold flavors will delight readers.”  —Publishers Weekly


"A charming book giving a peek into a Spanish kitchen that is sure to delight."— Sandra's Kitchen Nook

From the Publisher