Bøger af Jose Andres

"In their first cookbook, WCK shares recipes inspired by the many places they've cooked following disasters as well as inspiring narratives from the chefs and volunteers on the front lines. Photographs captured throughout the world highlight community and hope while stunning food photography showcases the mouthwatering recipes. Each chapter reflects a value of the organization. 'Urgency' focuses on food that can be eaten on the go, including the Lahmajoun Flatbread served after a devastating explosion rocked Beirut in 2020. In 'Hope,' readers will find soups, stews, and comforting meals such as Ukrainian Borsch served to families living through an unthinkable invasion and Chicken Chili Verde prepared for California firefighters. Famous WCK supporters have shared recipes too, like Breakfast Tacos from Michelle Obama and a Lemon Olive Oil Cake from Meghan, The Duchess of Sussex. Other contributors include Marcus Samuelsson, Ayesha Curry, Reem Assil, Brooke Williamson, Emeril Lagasse, Tyler Florence, Guy Fieri, Sanjeev Kapoor, and Eric Adjepong. The World Central Kitchen Feeding Humanity, Feeding Hope is a celebration of dignity and perseverance--and about building longer tables, not higher walls. All author proceeds from The World Central Kitchen Cookbook will be used to support World Central Kitchen's emergency response efforts."

This is the story of a mother and a grandmother. This is the story of Mommy Crumbs, but also of her stews, of her dog Leon, of her children and of her granddaughters.Paula loves to cook, but also to eat, that's why her children and granddaughters call her Mommy Crumbs... she always seems to be covered with them!One day, Mommy Crumbs’ granddaughters give her a very special baby chick and the two become inseparable. The chick grows bigger as Mommy Crumbs gets older. When the chick is larger than the old woman herself, Mommy Crumbs bids farewell to her family and flies away on the magical bird.

Esta es la historia de una madre y de una abuela. Esta es la historia de Mamamigas, pero también de sus guisos, de su perro León, de sus hijos y de sus nietas.A Paula le encanta cocinar, pero también comer, por eso sus hijos y sus nietas la llaman... ¡Mamamigas! Un buen día, a Mamamigas le regalaron un pollito, un pollito mágico que la acompañó día tras día.---------------This is the story of a mother and a grandmother. This is the story of Mommy Crumbs, but also of her stews, of her dog Leon, of her children and of her granddaughters.Paula loves to cook, but also to eat, that's why her children and granddaughters call her Mommy Crumbs... she always seems to be covered with them!One day, Mommy Crumbs’ granddaughters give her a very special baby chick and the two become inseparable. The chick grows bigger as Mommy Crumbs gets older. When the chick is larger than the old woman herself, Mommy Crumbs bids farewell to her family and flies away on the magical bird.

"A vibrant celebration of the shared flavors and traditions of the Eastern Mediterranean ... Since Chef Josâe Andrâes opened the doors to his restaurant Zaytinya twenty years ago, food lovers have savored his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Zaytinya's menu has always showcased the region's extraordinary food traditions while innovating in Josâe's signature style: delicious, surprising, and made for sharing"--

FOREWORD BY LIN-MANUEL MIRANDA AND LUIS A. MIRANDA, JR. The true story of how a group of chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more Chef Jos Andrs arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrs addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend Jos Enrique at Enriques ravaged restaurant in San Juan to eventually cooking 100,000 meals a day at more than a dozen kitchens across the island, Andrs and his team fed hundreds of thousands of people, including with massive paellas made to serve thousands of people alone.. At the same time, they also confronted a crisis with deep roots, as well as the broken and wasteful system that helps keep some of the biggest charities and NGOs in business. Based on Andrss insiders take as well as on meetings, messages, and conversations he had while in Puerto Rico, We Fed an Island movingly describes how a network of community kitchens activated real change and tells an extraordinary story of hope in the face of disasters both natural and man-made, offering suggestions for how to address a crisis like this in the future.Beyond that, aportion of the proceeds from the book will be donated to the Chef Relief Network of World Central Kitchen for efforts in Puerto Rico and beyond.

Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world's great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain's distinctive cooking.In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron.The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket.With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

A classic Spanish cookbook from José Andrés, a humanitarian, James Beard Award winner, New York Times bestselling author, and one of TIME's 100 Most Influential People. Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family-and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Named Bon Appétit's Chef of the Year, José is a star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include: • Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples • Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain-and back again to dinner at home.

A reprint of a fascinating and entertaining book of more than a hundred presidential and celebrity recipes from the United States National Archives.