Cúrate: Authentic Spanish Food from an American Kitchen

by Katie Button, Genevieve Ko, Evan Sung (Photographer)

Overview

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 Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients.

From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.

Product Details

ISBN-13:	9781250059444
Publisher:	Flatiron Books
Publication date:	10/11/2016
Pages:	304
Sales rank:	371,409
Product dimensions:	7.70(w) x 10.60(h) x 1.00(d)

About the Author

Katie Button is one of the new stars of the global food world—a finalist for James Beard’s 2014 Rising Star Chef Award and for Food & Wine People’s Choice Best New Chef. In 2008, she left a promising career as a neuroscientist to apply her creativity and precision in professional kitchens. She was the first American to wait tables at the Michelin 3-star restaurant El Bulli in Spain, and was later offered a coveted internship under the restaurant’s acclaimed chef Ferran Adria. Now just thirty-two years old, she has two of her own restaurants: Cúrate, an award-winning Spanish tapas bar in Asheville, North Carolina; and Nightbell, a lounge with a Barcelona-meets-American-South feel.

Genevieve Ko is an author (Better Baking), food writer, recipe developer, and culinary consultant who creates and collaborates on cookbooks, magazine and digital stories, and epicurean corporate branding. She has worked with famous chefs including Jean-Georges Vongerichten, Sarabeth Levine, George Mendes, Kenny Lao, and Carla Hall.

Table of Contents

FOREWORDS
INTRODUCTION
PANTRY
GEAR
STARTERS
SOUPS AND SALADS
SEAFOOD
MEAT AND POULTRY
VEGETABLES
NOODLES, RICE, AND BEANS
BRUNCH AND LUNCH
DESSERTS
DRINKS
ACKNOWLEDGMENTS
INDEX

Editorial Reviews

09/19/2016
Traditional Spanish delicacies are the focus of this book from the restaurant Cúrate in Asheville, N.C. Button, who was trained by José Andrés and Ferran Adrià, provides 125 recipes from the eatery that she and her husband opened in 2011, geared toward the dinner-centric tastes of Americans rather than the Spanish practice of a large, leisurely lunch and a simple salad for dinner. There is a smooth, pureed gazpacho as it was first made in the region of Andalucía, and a watermelon and tomato salad made crunchy with corn nuts (“as whole food as junk food gets”). Vegetable small plates included fried eggplant with honey and rosemary, and stuffed piquillo peppers. Expansive chapters on seafood and meat offer suggestions for dishes that work as either a main dish or as tapas for a party of eight to 10. Additionally, there are relatively simple instructions for making chorizo, for those who can handle their heat, and blood sausages, for those who can handle their strained pork blood. Veteran food photographer Evan Sung illustrates a step-by-step guide to carving up an octopus, and captures the odd beauty of a seared trout wrapped in crunchy Ibérico ham. (Oct.)

Publishers Weekly

As a Spanish chef in America, I am so jealous of this book. Nobody embraces Spain in the heart of America with more poetry, passion, and perfection than Katie. She and her husband Félix are family to me, and I feel great joy seeing how she has grown as a person and as a chef.” - José Andrés

“Cúrate is a prototype of how genuine tapas—the kind from Spain—might flourish throughout America. It’s that accessible, and it’s so appealing that the restaurant is packed day and night.” - Alan Richman, GQ

“You haven’t lived til you’ve eaten at Cúrate.” - Huffington Post

"Buy this book for the soup and salad chapter alone. I’m serious. I fell hard for the Cúrate watermelon salad with goat cheese and gas station corn nuts. Ditto her mushroom soup with that Basque cheese I can’t pronounce. This is honest restaurant cooking made accessible, something many chefs promise but few deliver." - John T Edge, co-author, Southern Foodways Alliance Community Cookbook

"With this book, Katie brings the true essence of Spanish cuisine to the American kitchen. Katie and Felix are the perfect example of how dedication, passion, talent, and a shared dream can lead to the greatest success." - Albert Adria

"I immediately fell in love with Katie's food at a culinary event in Miami years ago. Her cooking is honest, authentic, and incredible. This collection of recipes inspires me and is sure to inspire many home cooks - I can't wait to start cooking from it!" - Barbara Lynch

"Katie Button is one the most inspiring young cooks who received the title of Best New Chef during my tenure as Editor in Chief at Food & Wine. I’m incredibly excited to now be able to replicate her fantastic Spanish-by-way-of-the-South food from this amazing new book." - Dana Cowin

"In this gorgeous book Chef Katie Button has captured the spirit and conviviality of Spanish cooking and brought it to the American table. The well-written recipes, beautiful photographs and passionate approach make me want to run to the kitchen, book a flight to Asheville and travel to Spain all at the same time!" - Suzanne Goin

"[Cúrate] doesn't take the fusion route in its recipes, but the Southern larder is often peeping through in [Button's] ingredient lists. Exhibit A: a gorgeous salad of heirloom tomatoes and watermelon with goat cheese that gets crunch from a sprinkle of corn nuts. You have to love a salad that includes an ingredient most easily sourced at gas stations." - Jonathan Miles, Garden & Gun

"[Cúrate] is an ode to Spanish food and flavors and a collection of dishes that seem as at home in the Appalachian South as on the Spanish table." - Mackensy Lunsford, Citizen-Times

From the Publisher