A sublime collection of traditional Spanish and Tapas recipes.
Boqueria captures the soul of Spanish cuisine. --James Beard
Award-winning chef and cookbook author Alfred Portale
For over a decade New York City's famed Boqueria restaurants have been
distilling the energy, atmosphere, and flavors of Barcelona, becoming a
place where patrons share excellent wine and exquisite dishes. From
traditional tapas like crispy patatas bravas and bacon-wrapped dates to
classic favorites like garlicky sautéed shrimp, pork meatballs, and
saffron-spiced seafood paella, Boqueria captures the very best of
Spanish cuisine.
For this sumptuous cookbook, restaurateur Yann de Rochefort and
Executive Chef Marc Vidal tell the story of Boqueria, which has now
spread to four New York City locations as well as to Washington, D.C.
While the recipes-all deeply rooted in Barcelona's culinary culture-take
center stage with phenomenal food photography, Boqueria also swings
open the kitchen doors to reveal the bustling life of the restaurant,
and offers exciting glimpses of the locales that inspire it: the bars,
markets, and cervezerias of Barcelona. Transporting us to the busy,
colorful stalls of legendary fresh market La Boqueria, these portraits
of the Spanish city are so vibrant that you can almost smell the
Mediterranean's salt air.
*Boqueria'*s recipes are delectable variations on authentic Barcelona
fare, but more than that; along with their origin stories, these recipes
inspire a bit of the Boqueria experience-the cooking, the conversations,
and the connections-in your own home.
