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Vegetables Unleashed
A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless vari...
José Andrés: Renowned Chef
José Andrés arrived in the United States with $50 and a set of professional chefs knives. As a chef, he made Spanish food popular in America and opened several acclaimed restaurants. But a devastating hurricane in Haiti changed his life. Andres's group, World Central Kitchen soon provided food to people in need after earthquakes and other natural disastersbefore Russias invasion of Ukraine presented an enormous new challenge. This book in the Notable Hispanic Americans series tells the dramatic story of an immigrant from Spain who built a successful business, worked with world leaders, and changed the way we help people in need.
We Fed an Island
FOREWORD BY LIN-MANUEL MIRANDA AND LUIS A. MIRANDA, JR. The true story of how José Andrés and World Central Kitchen’s chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend José Enrique at Enrique’s ravaged restaurant in San Juan to eventu...
Made in Spain
Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cu...
The Book of Tapas, New Edition
Back in print – the ultimate guide to the most-loved Spanish food, from the authors of the bestselling Spain: The Cookbook With its appetizing dishes of bite-sized food, usually eaten before dinner, tapas and tapas culture are a Spanish way of life... and the most popular and convivial way to enjoy Spanish food. Served in bars all over Spain, good tapas comes from the perfect marriage of food, drink, and conversation. This complete guide contains over 250 easy-to-follow authentic recipes to serve with drinks in typical Spanish style, or to combine as a feast to share.
Adopting a Dinosaur
Ale quiere una mascota: un perro, un gato, una gallina, un elefante... Pero sus padres NO quieren animales en casa. Un día la niña se encuentra un huevo gigante en el parque y se lo lleva a casa, lo cuida y lo mima. Cuando el huevo se rompe...
We Fed an Island
The true story of how a group of chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend José Enrique at Enrique’s ravaged restaurant in San Juan to eventually cooking 100,000 meals a day at more than a dozen kitchens across the island, Andrés...
Zaytinya
Photography by Thomas Schauer Design by Mucho Foreword by Aglaia Kremezi A vibrant celebration of the shared flavors and traditions of the Eastern Mediterranean, from the star chef whose curiosity and creativity built his restaurant Zaytinya into an overnight, decades-long sensation Zaytinya is a celebration of the honest, delicious flavors of the Eastern Mediterranean that have conquered the world. From crispy fried vegetables and the freshest seafood, to the softest kebabs and warm fluffy pita, these dishes are simply irresistible. They are proof of the power of food to bring people together, across borders and continents, religions and languages. Since Chef José Andrés opened the doors ...
Change the Recipe
A unique collection of life lessons from renowned chef and humanitarian José Andrés José Andrés is a chef, entrepreneur, author, TV host, and tireless humanitarian leader across the globe. A Michelin-starred chef with more than 30 restaurants, José is perhaps best known as the founder of World Central Kitchen, a nonprofit dedicated to feeding the hungry in the wake of natural and manmade disasters. His lifetime of experience -- from the kitchen to war zones -- has given him a wealth of stories and teachable moments that are funny, touching and insightful, animated by the belief that food can bring us closer together and the conviction that each of us can change the world for the better. Written in José's unmistakable voice, Change the Recipe is a collection of José's most affecting and powerful life lessons: hard-won wisdom from a man who has dedicated his life to changing the world through the power of food.
Molecular Gastronomy
Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.
