About the Recipes

Recipes in The New Spanish Table are culled from different corners of Spain—Mallorca to Galicia to Extremadura—and I sincerely believe they do justice to the excitement and regional diversity of modern Spanish cuisine. Yet, it wasn’t my aim to compile a comprehensive compendium of classic regional cooking. Instead the selection of dishes here reflects my personal travels and taste. If recipes from Catalonia and the Basque Country predominate, it’s because I’m especially smitten with the foods of these regions. If the emphasis is on stylish, healthy, modern cuisine that romances seafood, vegetables, legumes, and olive oil, that’s because I subscribe to this way of eating. Many recipes traveled perfectly and turned out like a dream in my New York kitchen. Other masterpieces I tasted in Spain got lost in translation. And for all my desire to convert cooks to far-out experimental Spanish techniques, I doubt that most are willing to tackle foam making and vacuum poaching at home. In the end, I found a way to deliver practical, accessible recipes without sacrificing excitement and authenticity.