Pizarro's 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 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.
Review
"Maybe it's the Ferran Adrià-effect, but I use more Spanish ingredients than ever before, and am tempted to put smoky pimentón de la vera in every meat dish and cook every vegetable with chorizo. José Pizarro's SEASONAL SPANISH FOOD has helped me apply the culinary brakes, and appreciate the subtlety you can achieve with 'pan-fried pimentón chicken' served with olive-oil mashed spuds. There's a recipe using the same spice for the (very tasty) American signal crayfish that are menacing Mr. Pizarro's Spanish inland waterways..." --Wall St. Journal (London), "Best Food Books of the Year 2009"
"Without a doubt one of the best, true Spanish cookbooks ever written. Throughout the book you will find recipes and stories that make you wish you were there." --Jose Andres
