Taking in influences from Spanish mainland regions, along with island influences, Spanish at Home tells the stories behind some of Spain’s most loved food, from calçots, fideos, and the world-famous jamón ibérico, to special fiesta dishes that have been made for centuries.

In addition to traditional dishes, Spanish at Home looks at the modern food movement and the recipes that have now become staples in Spanish cities and home kitchens.

Put together a weekend brunch for two or make a collection of salads for balmy nights; invite friends for small sharing plates or cook an authentic fish; cook sardines over an open flame or wrap baby leeks in newspaper for a true Spanish experience.

Whether you’re looking to learn new and little-known recipes rarely seen outside of Spain or you’re a seasoned Mediterranean cook, Spanish at Home takes you to the heart and kitchens that this special and unique cuisine has to offer.

Other cookbooks by this author

• The Catalan Kitchen: From Mountains to City and Sea–-Recipes from Spain's Culinary Heart
• Islas: Food of the Spanish Islands