Joel Serra's modern Spanish kitchen / Joel Serra Bevin ; photography by Aldo Chacon.

Food is not what you cook, but what you make others
taste.' Joel Serra Bevin was born in New Zealand and grew
up in Tasmania. Inspired by his Catalan great-grandfather,
Papa Serra, Joel moved to Barcelona where he has immersed
himself in his much-loved Spanish food and cooking. Joel
brings a vibrant, fresh approach to traditional Spanish
dishes. He is obsessed with new flavour combinations,
unusual preparations and loves to create magic for whoever
joins him around the table. These eighty recipes offer
both a beginner's guide to eating and drinking like a
local in Barcelona and Spain, with fresh takes on Spanish
favourites such as Fideua with Squid Ink, Allioli, Pulpo
Gallego and Leche Merengada, as well as plenty of
inspiration for those looking to experiment. While not
stinting on classic dishes for those new to Spanish food,
Joel also reinvents Catalan classics such as Membrillo-
Roasted Pumpkin with Almond Cream, and Green Gazpacho with
Sumac Yogurt. As Joel says, 'Food always tastes better
when shared, so pull up a seat and join the feast.