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News | Feb 15 2019

José Pizarro Publishes New Cookbook on the Flavors of Andalusia

Andalusia: Recipes from Seville and Beyond offers a glimpse of simple, easy-to-make dishes representing southern Spain


José Pizarro wears many hats: chef, entrepreneur, TV personality, and also author. The Spanish-born UK-based cook has yet another cookbook coming out at the end of May called Andalusia: Recipes from Seville and Beyond.

This new text, published by Hardie Grant, allows Pizarro to educate readers about some of the most emblematic flavors from southern Spain, from acorn-fed Ibérico ham and olive oil to wild mushrooms. He emphasizes the importance of simplicity. In Andalusia, locals sip on sherry and nibble on ham and bread, all of the highest quality and in the company of friends.

Menu highlights include Pork loin with pear and hazelnuts and Shrimp baked in salt with mango, chili and coriander salsa. The recipes are easy to make and reflect the bold flavors of Spain, and “many of the dishes go back to Moorish times – or earlier – and each of the eight provinces has their own special dish.”

Pizarro has highlighted other regions of Spain in his previous cookbooks, including Catalonia: Spanish Recipes from Barcelona and Beyond and Basque: Spanish Recipes from San Sebastian & Beyond. His other books include Seasonal Spanish Food: 125 Simple Recipes to Bring Home the Flavors of Spain, Pizarro, and Spanish Flavors: Stunning Dishes Inspired by the Regional Ingredients of Spain.

When he’s not writing cookbooks, Pizarro is hard at work serving up delicious Spanish fare at his restaurants: José Tapas Bar Bermondsey, Pizarro Restaurant Bermondsey and José Pizarro Broadgate. He also has a new restaurant in the works called José Pizarro The Swann Inn.

José Pizarro's new book: Andalusia: Recipes from Sevilla & Beyond
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