Boqueria: A Cookbook, from Barcelona to New York

Vidal, the executive chef of the Boqueria restaurant in Manhattan, writes a delightful tribute to Spanish cuisine with Rochefort and Bezunartea, the owner and director of operations for Boqueria, respectively. In addition to Spanish cuisine staples, such as gazpacho, seafood paella, and garlic-tomato toasts, the book includes many of Vidal’s tantalizing creations, such as roasted acorn squash with crumbled sausage, escalivada (charred vegetables with labneh), and seared bacon-wrapped cuttlefish with smoked paprika lentils. While some of these dishes have questionable flavor combinations, such as green beans and Iberian ham with peaches, and others have difficult-to-find ingredients like quail eggs for egg and chorizo toasts, there are clever twists on Spanish classics like adding brandy to garlicky shrimp, sprinkling paprika on patatas bravas (fried potatoes), and transforming white gazpacho into an almond-garlic dip. The drinks and desserts chapters contain equally inspired recipes, like grilled pineapple sangria and vanilla-citrus rice pudding. The authors maintain an enthusiastic, inviting voice, motivating home cooks to recreate some of the more daunting and time-consuming dishes, notably the marinated and confited rabbit. Complete with stories of Boqueria’s inception, gorgeous photography, and intriguing historical and cultural tidbits of Spanish cuisine, this love letter to Spain will inspire its readers. [em](May) [/em]