“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outsta

The award-winning chef and owner of Charlito's Cocina has written an unconventional entry-level guide to dry curing. Drawing on his Cuban-Jewish background and

In addition to vocabulary that permits effective communication about everyday topics, students will find this guide provides, in extensive footnotes, the most c

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

Since it was first published in 2001, Moro: The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam & Sam Clark sha