Pizarro’s infectious enthusiasm for Spanish cooking permeates every page of Seasonal Spanish Food. His message couldn’t be simpler: use fresh, good-quality, seasonal ingredients, and they will speak for themselves.
Season by season, he explores his favorite ingredients from different Spanish regions, the culture and history behind them, and how best to use them with his exceptional and yet simple recipes.
With anecdotes about typical Spanish pastimes and stories from his youth growing up on a farm in Extremadura, this is a truly Spanish approach to the cuisine, which has integrity and charm.
From Scallops with Serrano Ham in autumn to Chocolate Pimenton Puddings in spring, you will turn to this book again and again for recipe ideas for any occasion.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role