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Curate : Authentic Spanish Food from an American Kitchen
by Katie Button and Genevieve Ko and Evan Sung


Overview -

The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants

Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Curate.  Read more...


 
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More About Curate by Katie Button; Genevieve Ko; Evan Sung
 
 
 
Overview

The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants

Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Curate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Curate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients.

From cherished traditions (Tortilla Espanola; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Curate brings Spain to you.

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Details
  • ISBN-13: 9781250059444
  • ISBN-10: 1250059445
  • Publisher: Flatiron Books
  • Publish Date: October 2016
  • Page Count: 304
  • Dimensions: 10.6 x 7.7 x 1 inches
  • Shipping Weight: 2.6 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Spanish

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-09-19
  • Reviewer: Staff

Traditional Spanish delicacies are the focus of this book from the restaurant Cúrate in Asheville, N.C. Button, who was trained by José Andrés and Ferran Adrià, provides 125 recipes from the eatery that she and her husband opened in 2011, geared toward the dinner-centric tastes of Americans rather than the Spanish practice of a large, leisurely lunch and a simple salad for dinner. There is a smooth, pureed gazpacho as it was first made in the region of Andalucía, and a watermelon and tomato salad made crunchy with corn nuts (as whole food as junk food gets). Vegetable small plates included fried eggplant with honey and rosemary, and stuffed piquillo peppers. Expansive chapters on seafood and meat offer suggestions for dishes that work as either a main dish or as tapas for a party of eight to 10. Additionally, there are relatively simple instructions for making chorizo, for those who can handle their heat, and blood sausages, for those who can handle their strained pork blood. Veteran food photographer Evan Sung illustrates a step-by-step guide to carving up an octopus, and captures the odd beauty of a seared trout wrapped in crunchy Ibérico ham. (Oct.)

 
BAM Customer Reviews