The New Spanish Bites, Feasts, and Drinks

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  • Format: Hardcover
  • Copyright: 2018-06-05
  • Publisher: Kyle Cathie Ltd
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Supplemental Materials

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.


The New Spanish takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. Don’t look for the same-old tapas and sangria here. Instead you’ll find a saffron rice fried with bacon and shrimp, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and cola (trust us, it’s delicious), and even a blueprint for making your own vermouth.

Normally heavy dishes get a makeover to be fresher and more intensely flavorful as a result. Seasonal produce shines through. Structured as a meal is, chapters start with
Pintxos (super-simple skewered bites) and Conservas (canned and pickled foods are the
unlikely jewels of Spanish cooking) then move on through Huevos, Vegetales, Arroz, Carne, Pescado, Postres, and Bebidas. Combining the traditional flavors and celebratory vibe of Spanish-style eating with contemporary techniques and a tongue-in-cheek attitude, The New Spanish makes the ideal introduction to the cooking of Spain—perfect for weeknight meals with family as well as get-togethers with friends.

Author Biography

Jonah Miller and Nate Adler, both native New Yorkers, have been friends since childhood, sharing a love of baseball and cooking. At age fourteen, Jonah lucked into an apprenticeship at the world-class restaurant Chanterelle and went on to cook at Gramercy Tavern, Savoy, and Maialino. He is a Forbes and Zagat 30 under 30 recipient and a James Beard Rising Star Semi-Finalist. After college, Adler became a manager with Stephen Starr Restaurants in Philadelphia then joined Danny Meyer’s hospitality group. In 2014, the two joined forces to open Huertas in New York’s East Village, setting out to bring the city a new dining concept based on their extensive travels in Spain. The restaurant received two stars from The New York Times and three stars from Eater, as well as recognition in Travel & Leisure, Saveur, Food & Wine, and The Financial Times. Generation Chef, by Karen Stabiner, released in 2016, tells the griping story of the challenges the two faced to make Huertas into a success.

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