000			02022cam a2200265M 4500
001			ocn981210491
003			OCoLC
005			20190301154316.0
008			170410s2017 xx 000 0 eng d
020			_a1472140265
020			_a9781472140265
029	1		_aUNITY _b140697330
035			_a(OCoLC)981210491 _z(OCoLC)981623243 _z(OCoLC)981806523
040			_aYDX _beng _cYDX
082			_a641.5946
100			_aSerra, Joel _934400 _eauthor.
245	1	0	_aJoel Serra's modern Spanish kitchen / _cJoel Serra Bevin ; photography by Aldo Chacon.
260			_aLondon _bRobinson _c2017.
300			_a206 pages _bcolour illustrations _c26 cm
520			_aFood 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.
650		0	_934401 _aCooking, Spanish.
655		0	_9211 _aCookbooks.
942			_2ddc _cNONFIC
948			_hNO HOLDINGS IN NZWMT - 17 OTHER HOLDINGS
999			_c39988 _d39988