Spanish Cooking At Home: Feasts & Sharing Plates From Iberian Kitchens by Emma Warren

Transform your understanding of Spanish home cooking.  Away from the tapas bars and eateries of Spain’s bustling cities, you’ll find another world of Spanish cuisine. From the inland mountainous regions and fiercely independent provinces of Basque Country and Catalonia, to the glittering coastlines of the Mediterranean and across to the Balearic Islands, Spanish at Home by Emma Warren, invites you into the heart of Spanish kitchens, to celebrate the dishes that the locals love to cook.   Put together share plates of stuffed mussels and patatas bravas; gather around a roast chicken with chorizo stuffing or duck with roasted cherries; prepare a tomato or a pan-fried goat’s cheese salad for a balmy night; or fire up the barbecue and 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 shares the best of what this unique cuisine has to offer. Why we love this book: Emma fell in love with Spanish cuisines while working on organic farms. She loved the frugality of the Spanish home and the emphasis on minimal waste. The recipes in this books are not the most famous Spain has to offer. Instead they celebrate the home cooked meals. Paprika is an essential ingredient in Spanish cooking. In the book, Warren refers to paprika as "pimentón". You'll need to stock up on both regular Spanish paprika and smoked paprika. Also gets lots of fresh herbs! To cook the recipes in this book, you'll need:  allspice anise seed or star anise bay leaf black pepper (freshly ground) cinnamon cumin coriander fennel seed oregano piment ón (paprika) piment ón smoked (paprika) peppercorns black peppercorns pink peppercorns white white pepper and saffron for paella! Recipe for Frescas con Pimienta y Balsamico (Strawberries with Pepper & Balsamic) 1 lb strawberries, hulled and halved 3 T icing sugar, plus extra to serve 1 1/2 T aged balsamic vinegar 2 t black peppercorns, crushed in a mortar & pestle 2 t pink peppercorns Sprinkle the strawberries with the icing sugar and balsamic vinegar in a large bowl. Add the black pepper and allow to sit for 10 minutes. Transfer to a serving bowl and scatter over the pink peppercorns. Sift a little extra icing sugar over the top and serve.