“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

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

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

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