News | Jan 12 2018

José Pizarro’s Recipes Featured in UK’s Delicious Magazine

The article, “José Pizarro’s Homage to Catalonia,” highlights several recipes from his new cookbook on Catalan cuisine

 José Pizarro

Following the publication of his latest cookbook, Catalonia: Recipes From Barcelona and Beyond, chef José Pizarro continues to spread the love for northern Spain’s cuisine with a spread in UK magazine Delicious.

A popular publication featuring recipes, techniques and stories about food from all over the world, the most recent edition included an article entitled “José Pizarro’s Homage to Catalonia.” In it the chef shares a selection of recipes, “packed full of pleasing flavors that will make everyone’s palates sit up and take notice.”

His book, which has been available since last October, highlights some of the region’s most popular dishes, including duck egg and mushroom stew, rabbit rice, baby squid with mint, civet of venison with ceps and mash, and roast chicken with langoustines. He also offers a brief overview of the region’s impressive landscapes, from beaches to Roman ruins to Gaudi architecture.

Pizarro runs a small empire in the UK. His restaurants include José Pizarro Broadgate, José Tapas Bar, and José Tapas Bar. He is one of Spain’s greatest ambassadors for Spanish food in the UK.
 

His book, which has been available since last October, highlights some of the region’s most popular dishes, including duck egg and mushroom stew, rabbit rice, baby squid with mint, civet of venison with ceps and mash, and roast chicken with langoustines.
Samara Kamenecka /@ICEX
José Pizarro
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