Traditional recipes

2012 American Chef of the Year: José Andrés

2012 American Chef of the Year: José Andrés

Jovial, charming, rakish, innovative, kind, successful, ambitious, talented, skilled, and well-liked — when you think about all the adjectives with which you could describe chef–restaurateur José Andrés, it almost doesn't seem fair. In fact (and you should read in the wink here), maybe "selfish" should be thrown in: Think he could maybe leave a few crumbs for everyone else? All kidding aside, with all his accomplishments, and all the success and praise, why add another accolade? Well, besides the fact that his humility makes it easy, consider just some of the accomplishments and projects Andrés completed and undertook during 2012.

Read: The Daily Meal's Chefs of the Year 2012

Read: 2012 International Chef of the Year: Massimo Bottura

Last March, he launched a food truck Pepe (#49 on The Daily Meal's inaugural list of 101 Best Food Trucks in America). In June, he opened a new restaurant in Miami (The Bazaar at the SLS Hotel). And in November, he unveiled the reincarnation of his D.C. institution minibar. Launching two restaurants and a food truck in two different cities plus maintaining the same high standards at his catering company and 13 more in Washington, Los Angeles, and Las Vegas could drive anyone to a gin and tonic. But those are just the restaurant-related goings-on that the chef undertook in 2012.

Before, between, and after those launches, all the chef did was get named Dean of Spanish Studies at the International Culinary Center in New York City (where he's working on the curriculum with The Daily Meal's own editorial director Colman Andrews), announce plans for a class at George Washington University in spring 2013 called "The World on a Plate: How Food Shapes Civilization," become the culinary advisor on NBC's Hannibal Lecter TV series, and sign up for the American Chef Corps, a Diplomatic Culinary Partnership launched by The State Department and James Beard Foundation. He also continued his charitable efforts in Haiti where he has begun filming a project that will highlight the country’s gastronomy and was named one of the 100 Most Influential People in the World for 2012 by TIME magazine. There was also that little matter of promising to Grub Street back in April that he would be launching a restaurant in New York City within two years.

Slow year, huh?

For these reasons, we're pleased to announce that chef José Andrés was singled out by The Daily Meal as 2012's Chef of the Year in America (joined this year by The Daily Meal's 2012 International Chef of the Year Massimo Bottura).

We reached out to the chefs to discover where they, and along with them the state of food, may be heading. In this interview with José Andrés, the chef discusses the future of Spanish cuisine in America and around the world, his feelings about the Sietsema minibar review, the key to a successful tasting menu, and the state of dining in America. Oh, there are bits about time travel, Mars astronauts, and the answer to why Spanish chefs love a good gin and tonic, too.

Spanish cuisine still has great potential to grow influence in America and around the world

what are some of the Spanish traditions and dishes that you see Americans becoming more interested in?

People have heard me say that I won’t be happy until there is a paella on every backyard grill in America! When I first came to the States more than 20 years ago, people really didn’t know about Spanish cooking and the Spanish way of eating. Jaleo was the mechanism to introduce Spanish cooking and culture here in America. It was the Trojan horse that allowed us to be more bold with Spanish flavors. From there, we grew and in a way it helped to open minibar and The Bazaar by José Andrés in Los Angeles and Miami, and with é at The Cosmopolitan. I think Americans will only be more open to learning about Spain; and still Jaleo is the perfect example. After nearly 20 years, we renovated the original Jaleo in Washington, D.C. I wanted Jaleo to channel the Spain of today — modern, creative, provocative — not just the Spain of yesterday. That is what is amazing about Spain, it is such a mix of modernity and tradition. But you know, for me, to see so many chefs cooking and working with Spanish ingredients like jamón ibérico, piquillo peppers, and cheeses like Cabrales and Valdeón. It makes me so proud.

You’re known for working on many projects at the same time. What is it about this way of thinking and working that you like?
Anybody who knows me knows that I always like to keep moving. It may seem like I’m working on different projects at the same time, but I believe in synergies, in seeing how things fit together, how they feed off each other, whether it’s opening a new restaurant or getting involved in education with Harvard, George Washington, or the International Culinary Center, or launching a nonprofit. Our team believes that you can change the world through the power of food, so this is what we try to accomplish in everything that we do.Our team believes that you can change the world through the power of food, so this is what we try to accomplish in everything that we do. — Chef José Andrés

It's difficult to imagine there's a new idea or cooking approach you haven't considered is there something you're not involved with (whether technique, style, or medium) that you want to try?
I think the most important lesson I’ve learned has been to not be afraid of failure and to experiment because inspiration most often happens when you work outside your comfort zone. Some of my biggest discoveries have happened by working and learning with people from other fields like the great artist Dale Chihuly and his beautiful glass sculptures, or by working with the scientists at MIT and Harvard. Even though I’ve been cooking for many years I’m still learning how to be a chef. I’m always learning new techniques and improving beyond my own knowledge because there is always something new to learn. I’m fascinated by my friends at NASA, and the challenges they face to feed people who will one day travel years in space to reach Mars. How will we do that? How will we create the right foods, nutrients, and flavors to sustain them? (We are talking — don’t worry.) But what can we learn from that work that we can also use here on Earth, every day, fighting hunger, malnutrition, and obesity?

Can you explain your interest in opening restaurants so far from your own experience — Greek/Middle Eastern, Mexican/Chinese?
For me, opening restaurants is about telling a story. This is true of everything that I do, so through food I’ve been able to learn about the history, culture, art, music, and cuisines of the world. I love that. What I look for is the story that inspires the menu, the place, and the experience. That is what I need to begin my ideas. Greece and the Middle East are part of the Mediterranean that touches Spain, and we have ancient history that connects us. The Moors and the North African influence that is so rich in Spanish food — it’s an easy story to connect. Mexican and Chinese cuisines may seem odd for a Spaniard, but it was the galleon ships of Spain’s King Phillip II that connected these two worlds hundreds of years ago. Those Spanish ships allowed for an exchange of foods, dishes, stories, and traditions. When we opened Oyamel, I made many trips to Mexico with my research and development team to make sure that everything we did was rooted in tradition. When we opened Zaytinya, we traveled to Greece, Turkey, and Lebanon to discover those authentic flavors to recreate them but in a different way and make them our own. I’ve traveled to China to learn the traditional way of making noodles and I’ve traveled to Singapore and Asia to learn about the street-food culture that is so popular there. So when you come to my restaurants, this is what you see in the restaurant and on the menu. We root everything we do in a story, in something authentic, whether it’s historical or personal, and then we have fun with it.

Is there another cuisine you'd like to tackle?
I’m sure there is. I will just have to find the story that fascinates me and sends me on a quest.


Our Story

Mercado Little Spain is the realization of many lifetimes of passion, culinary expertise, and a dedication to storytelling &ndash a veritable love letter to Spain from Chef José Andrés and his team. Inspired by the historic mercados of his home country, José has created a new and unprecedented space for socializing with family and friends, business lunches with colleagues, or a quick meal on the go. Mercado Little Spain is an all-day dining destination for food lovers, an entire neighborhood of delicioso.

For this endeavor, José has brought along friends and fellow chefs Albert and Ferran Adrià as creative collaborators. The three first worked together in the kitchen of elBulli, once the best restaurant in the world. Their ongoing friendship revolutionized the world of gastronomy on two continents, and now for the first time they are bringing their combined culinary genius &ndash and the best products and recipes of Spain &ndash to New York City&rsquos Hudson Yards.

Hola, New York &ndash we are Mercado Little Spain.

"Mercado Little Spain is a veritable love letter to Spain from Chef José Andrés and his team."


Gazpacho al Estilo de Patricia (Patricia's Gazpacho)

My wife, Patricia, is from Andalucía in the south of Spain, a region known for sherry and hams. But not many people know that Andalucía is the cold-soup capital of the world, thanks to gazpacho. Every summer, when you open the refrigerator in my house, you'll see a big glass pitcher right in the middle with this rich, creamy red liquid inside. It's always ready to refresh you on a hot day. My wife doesn't like to cook, and she always tries hard to change the menu at home. But one thing she cooks like the gods is gazpacho. This is her recipe. It's also one of the reasons I married her.

José's tips: If you want to be original, buy yellow or even green tomatoes. You'll surprise your guests. Also, if you want to save time, you can simplify the garnish immensely: just use a few cubes of cucumber, tomato, and green pepper.

2 pounds ripe red tomatoes (about 10 plum tomatoes)

8 ounces cucumber (about 1 cucumber)

3 ounces green pepper (about 1/2 bell pepper)

1 tablespoon sherry vinegar

3/4 cup Spanish extra-virgin olive oil

1 tablespoon Spanish extra-virgin olive oil

1 slice rustic white bread

8 plum tomatoes, with the seeds prepared as "fillets"

12 cherry tomatoes, halved

1 cucumber, peeled and cut into 1/2-inch cubes

4 pearl onions, pulled apart into segments

2 tablespoons Spanish extra-virgin olive oil

1 tablespoon sherry vinegar

4 chives, cut into 1-inch long pieces

1. Cut out and discard the core at the top of the tomatoes, and chop the tomatoes roughly into quarters. Place in the blender.

2. Peel the cucumber and cut into chunks. Add to the tomatoes in the blender. Cut the pepper in half, and remove the core along with the seeds. Again, chop into large pieces and place in the blender.

3. Add the garlic and sherry vinegar to the vegetables and blend until the mixture becomes a thick liquid. At this point the red tomatoes will turn a wonderful pink color. Taste for acidity. This will vary with the sweetness of the tomatoes. If it's not balanced enough, add a little more vinegar. Add the olive oil and season with salt to taste. Re-blend, then pour the gazpacho through a strainer into a pitcher. Place in the fridge to cool for at least half an hour.

4. While the gazpacho is chilling, prepare the garnish. In a small pan, heat the olive oil over a medium-high flame and fry the bread until golden, about 2 minutes. Break into small pieces to form croutons and set aside.

5. To serve, place in each bowl 4 croutons, 2 "fillets" of tomato seeds, 4 cherry tomato halves, 3 cucumber cubes, and 3 onion segments. Add a few drops of olive oil to each onion segment and drizzle a little more oil around the bowl. Add a few drops of vinegar to each cucumber cube and drizzle a little more around the bowl. Sprinkle sea salt on the tomatoes, and sprinkle the chives across the bowl. Serve when the gazpacho is refreshingly chilled.


José Andrés Named 2012 American Chef Of The Year

WASHINGTON -- Chef José Andrés, the man who helped popularize tapas in the United States and recently weathered an unpleasant review by The Washington Post's restaurant critic, shouldn't feel so bad. The Spaniard, whose D.C.-based Think Food Group collection has expanded to Los Angeles, Las Vegas, Miami and Puerto Rico, was named the 2012 American Chef of the Year.

According to The Daily Meal, which announced the award on Tuesday:


Jovial, charming, rakish, innovative, kind, successful, ambitious, talented, skilled, and well-liked — when you think about all the adjectives with which you could describe chef–restaurateur José Andrés, it almost doesn't seem fair. In fact (and you should read in the wink here), maybe "selfish" should be thrown in: Think he could maybe leave a few crumbs for everyone else?

Andrés-owned restaurants in the nation's capital include Jaleo, Oyamel, Zaytinya and Minibar, the tiny gastronomic lab that reopened in a new slightly expanded space last year. In December, Washington Post critic Tom Sietsema shocked the local food establishment by awarding Minibar just two stars, irking Andrés in the process.

Following the announcement of Andrés new honor, the chef was markedly more upbeat on Tuesday:


Chef Jose Andres' Culinary Wild Ride

Jose Andres calls himself a pilgrim from Spain - a chef who arrived in the United States 20 years ago with just $50 in his pocket and a set of cooking knives. But these days it's hard to call him anything less than an amazing American success story. He was GQ magazine's chef of the year, runs restaurants on both coasts and has been nominated for outstanding chef in America by the James Beard Foundation.

Andres' personality is enormous, as are his plans to charm America into changing its eating habits. But it's his avant-garde approach to cooking that has really made him famous, and has his diners rethinking how much fun food can be.

"Eating has to be fun, has to be a social event, but where you have fun that you are relaxed. But at the same time that you are relaxed, doesn't mean that you cannot be putting a lot of thought behind what eating, what the food means to you," Andres told correspondent Anderson Cooper.

"Minibar is a window into creativity, that's all," Andres added, laughing.

Jose Andres' "minibar" is a kind of culinary laboratory in Washington D.C. where Cooper was lucky enough to skip a month-long waiting list for one of just six seats.

He got the first course and the first surprise: a temperature layered cocktail.

"This is what we call the drink by the chef," Andres explained. "A cocktail can be made by the bartender. But the cocktail also can be made by the chef."

"It's great. It's hot but it's cold. There's cold underneath it," Cooper observed.

"Already your taste buds are already being excited because they are asking themselves, 'What's happening here?'" Andres said.

What's happening here is "molecular gastronomy" - a cooking technique that embraces science and technology. Andres says his 30-course menu is as much about the brain and the eye as the tongue and stomach.

Listen to his explanation of "the air" floating on top of caviar brioche: "It's like if you are walking in Fifth Avenue and you could open your mouth and right there in the middle of Fifth Avenue you would have that flavor in your mouth, that's what air is all about."

Then there was what appeared to be a miniature ice cream cone, with salmon roe "bubbling" out.

"Bagel and lox. Inside has cream cheese and instead of the smoke salmon has salmon roe," Andres explained.

Dishes are a bite or two with some complicated combinations. For example, Cooper wondered why there was cotton candy wrapped around seafood.

"Cotton candy is the most amazing form of caramelization ever invented by man. You're gonna love it. It's going to be sweet and the smokiness of the eel," Andres explained.

Andres dishes are cutting edge, so what he thinks about ingredients may surprise you.

"I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken," Andres said.

"You find vegetables and fruits sexy?" Cooper asked.

"Unbelievably sexy," Andres replied, laughing. "Come on, think about it for a second, okay? Let's compare a chicken breast, the best chicken breast from the best farm with a beautiful pineapple. Cut the pineapple, already the aromas are inundating the entire kitchen. Acidity. Sour after notes, touches of passion fruit."

"All right. You're makin' me excited," Cooper said.

The chef told Cooper he thinks meat is overrated. "Well, meat to me, it's slightly boring. Hold on, I love meat too but only once in a while. You get a piece of meat and you put it in your mouth, you chew, the first five seconds, all the juices flow around your mouth, they're gone, and then you are 20 more seconds chewing something that is tasteless at this point. Something like this doesn't happen with a pineapple, an asparagus, or a green pea," he explained.


José Andrés: What It Means to “Cook American” Food

As a chef, Thanksgiving usually wins because I get to spend a few days in my kitchen with my wife and daughters, cooking for friends both old and new. But the Fourth of July comes pretty close. It’s the height of summer, the markets are overflowing with fruits and vegetables and I want to grill everything. And it doesn’t hurt that I live in Washington, DC, either. Come on people! Fireworks over the Washington monument. Reading aloud the Declaration of Independence from the steps of the National Archives. Astonishing!

And this year, it had a special meaning for me. It was my first Fourth of July as an American citizen. And on this holiday, just earlier this month, I was able to share the joy of becoming an American with a new group of citizens. I attended a special naturalization ceremony at the White House and was truly humbled to be honored by President Obama as an Outstanding American Citizen by Choice. As I stood beside the 25 members of military service and their spouses who were about to become American citizens, I could not have felt more proud to be one myself. Thinking back to this past November, when my wife and I were sworn in ourselves, I was filled with gratitude for all that this country has done for me, and has allowed me to do for it.

As a way for the US Citizenship and Immigration Services to highlight the positive impacts that immigrants have on this country, the honor I was given this past Fourth of July also reminded me of how immigration should be seen as an opportunity for us to seize, not a problem for us to solve. And I was very proud to stand for so many who have come to this country, like me, to feed and nourish this great nation.

Working as a chef for so many years, I see the positive impacts that immigrants can have. In my own career, I have been fortunate enough to build a restaurant business that now employs thousands of Americans across the country, many of who are immigrants. The restaurant industry is the largest employer of immigrants. Many of them are working hard to achieve the American dream—oftentimes at multiple jobs.

Our food system relies on immigrants. Three-quarters of all crop workers in American agriculture were born outside the United States. These immigrants only want to succeed, not collect handouts, and given the right opportunities like the ones I was given, they can enrich our country’s beautiful mosaic of unique cultures, traditions and ideas.

As a chef and business owner, I not only see my role as one that gives immigrants the chance they need to succeed, but I also see that, just like sharing a meal together, we as a country need to come around the table and find common ground on the issue of immigration to create an answer that everyone will benefit from.

One of my favorite dishes that we serve at my America Eats Tavern is Mary Randolph’s Gazpacho. I love it because it will forever remind of where I came from and also where I now belong. Printed in her cookbook The Virginia Housewife in 1851, it is proof of one of the earliest culinary influences my native Spain had on this country. Nothing defines America better than that book. Although it’s not the first cookbook printed in America, you could argue it was the first one printed in America written by an American, and her Gazpacho recipe demonstrates just how far back the notion of this country as a cultural melting pot goes. Delicious and refreshing, it is just a small example of the many gifts that come from abroad, and this is my recipe that was inspired by it.


This Easy, Delicious Spanish Breakfast Is One of José Andrés' Favorites

Breakfast and brunch can quickly become rote affairs. You do the thing that works for you in the morning, whether that&aposs cereal or yogurt or cold spaghetti. There&aposs nothing wrong with having a kind of meal uniform, but sometimes you want to do something a little bit special, but still easy enough to execute before that first cup of coffee has hit. May I suggest a Tortilla Española, the classic Spanish dish? All it requires from you is eggs, potatoes, salt, oil, and a little bit of finesse. If you don&apost take my word for it, you should definitely take the word of José Andrés, the much lauded huminatiarian and Spanish-American chef.

Andrés&apos recipe for Tortilla Española is elegant in its simplicity. It&aposs easy enough that you can make it at home, or in a vacation house. The trick here is to fry up the potatoes first in a generous amount of olive oil, which means that deep frying protocol applies: Be sure to watch the temperature of the oil here, and to have a stack of paper towels standing by to drain the oil from the fried potatoes. If you already happen to have some fried potatoes on hand, so much the better. In fact, if you&aposre hoping to whip it up in the morning, you can always fry the potatoes in advance and re-crisp them in the oven when you want to use them.

Once your potatoes are fried, beat the eggs until they&aposre foamy and add the potatoes in there to coat about a minute. Then pour the whole mixture into a hot skillet and let it cook until it puffs up, flipping the tortilla twice to allow it to cook on both sides and making a small hole in the middle to allow the eggs to cook all the way through. When you&aposre done, you&aposll have a gorgeous tortilla to slice and serve to a crowd, or to savor for quick breakfasts for several days. If it works for José Andrés, it may very well work for you, too.


Not Just Spices on His Shelves

THE celebrity chef José Andrés, barefoot and in a T-shirt and chinos, walked into the dining room of his home here, where part of his vast collection of books about food and cooking was strewn over a round table. Rare first editions lay about with Japanese comic books.

Each volume said something about the breadth of his collection and the history lessons the books have taught him while enriching his cooking skills.

“Books, for me, this is a way of learning,” Mr. Andrés, 43, said as he circled the table. “This is my college education. The history of cooking is my passion, and cooking is my passion.”

Add those books residing in his office in Washington — 300 to 400 more — and in “boxes and boxes” still packed away, and the total is roughly 1,500. Mr. Andrés, who was born in Catalonia, Spain, has no time to catalog his remarkable collection, because in addition to operating 12 restaurants, he has embarked on a crusade to elevate Americans’ eating habits.

His eclectic library includes an 1825 first edition of Jean Anthelme Brillat-Savarin’s “Physiology of Taste” a rents and receipts notepad from 1795 that belonged to Honoré Julien, Thomas Jefferson’s chef and Japanese comic books that relate the history of Japanese cooking. Add to these a 1931 first edition of Irma Rombauer’s “Joy of Cooking” an 1851 edition of “The Virginia Housewife,” written by Mary Randolph in 1824 and the first cookbook Mr. Andrés ever bought, “The Cuisine of Frédy Girardet,” from one of the celebrated masters of nouvelle cuisine.

He bought the Girardet book when he was a teenager, wanting it so badly that he used his bus money to buy it even though it meant he had to hitchhike from Lausanne, Switzerland (where he was visiting Mr. Girardet’s restaurant), back to Barcelona, where he was going to cooking school. That summer he cooked his way through half the book.

Searching through the trove on the dining table, Mr. Andrés found the Julien notepad. Julien, who fled France during its revolution, was George Washington’s chef before joining Jefferson at the White House. Mr. Andrés carefully picked through the tattered little pad for the page that proves Julien brought French fries to America or, as he called them, pommes de terre frites à cru en petites tranches.

“You see: here it is,” Mr. Andrés said.

Mr. Andrés’s edition of the Mary Randolph book proved invaluable for the historical dishes he served at America Eats Tavern, the pop-up restaurant he ran until July 4 in Washington, a yearlong operation that helped support an exhibition at the National Archives. But what he loves most about it are the Spanish recipes it has, showing the influence of his homeland on this country.

From “The American History Cookbook,” by Mark H. Zanger (2003), he learned that in 1802 Lewis Fresnaye, who also fled the French Revolution, was making “coiled cakes of noodles” and selling them on the streets of Philadelphia. With each sale Fresnaye provided a recipe for “Vermicelli Prepared Like Pudding” — a precursor to macaroni and cheese, and a dish that also made it to the America Eats Tavern.

Image

Sharing these discoveries makes Mr. Andrés’s face light up.

“Old cookbooks connect you to your past and explain the history of the world,” he said.

What to Cook This Weekend

Sam Sifton has menu suggestions for the weekend. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • In this slow-cooker recipe for shrimp in purgatory, the spicy red pepper and tomato sauce develops its deep flavors over hours.
    • Deploy some store-bought green chutney in this quick, saucy green masala chicken. could be good for dinner, and some blueberry muffins for breakfast.
    • For dessert, watermelon granita? Or a poundcake with macerated strawberries and whipped cream?
    • And for Memorial Day itself? You know we have many, many recipes for that.

    His latest discovery are manga, Japanese graphic novels that have been translated into English, with recipes.

    “If you read the entire series you will understand Japanese culture,” he said.

    But among all these gems, one title stands out. “The Physiology of Taste,” by Brillat-Savarin, is his favorite because, despite its age, it is still relevant.

    “Philosophers did not write about food then,” Mr. Andrés said, “but he was a visionary. He was like the Jules Verne of gastronomy.”

    Two of Brillat-Savarin’s best-known aphorisms inform Mr. Andrés’s thinking on the importance of food in culture and help explain the crusade the chef has undertaken: “Tell me what you eat and I will tell you what you are,” and “The fate of a nation depends on the way that they eat.”

    These words have become Mr. Andrés’s mantra. Some would say that after years of educating himself with his books, the chef has been radicalized. He wants to see Americans eat the way they used to: seasonally and locally, with fresh, whole foods. He cannot fathom, he said, how badly people eat in this country — how removed they have become from their culinary roots.

    “We need to go back and see what we’ve lost and to understand where we are today,” he said.

    He has been working with Michelle Obama to get better food served in schools and teach children how good that healthful food can taste. He wonders why “the most powerful country in the world won’t spend the money to help the poor eat better.”

    The bottom line, he said, is to gain credibility for the cause by showing how serious he is about the importance of America’s culinary past and its future.

    “When we knock on the doors of the decision makers to try to make changes or shine light on food issues, school lunches, the farm bill, food stamps, we have some credible ground to stand on,” he said.

    Mr. Andrés is optimistic. “Look at our farmers’ markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with,” he said. “Bringing all these back helps us connect to our roots, our communities and helps us feed America the proper way.”


    Chef José Andrés Took To Twitter To Address The Goya Foods Boycott And Controversy

    Last week, there was a call to boycott Goya products after the company's CEO Robert Unanue praised President Donald Trump during a White House press conference. Celebrities and politicians alike, including Chrissy Teigen and Alexandria Ocasio-Cortez, said they'd no longer be buying from the brand. Now chef José Andrés is speaking out about the brand.

    In a Rose Garden ceremony that took place on July 9, Goya CEO Unanue said "We're all truly blessed to have have a leader like President Trump who is a builder. We have an incredible builder, and we pray. We pray for our leadership, our president."

    Chef José Andrés has been quick to step up and provide for communities in need through his work with World Central Kitchen, especially during the ongoing COVID-19 pandemic. He took to Twitter to respond to the Goya controversy.

    Let&rsquos be clear @GoyaFoods President Trump has left Latinos and many Americans hungry. Cages Latino Children. Has forgotten the Latino community through this pandemic. Has called Mexicans rapist. We are blessed? I think Latinos we are being mistreated. https://t.co/50LtQFCR0X

    &mdash Please get vaccinated! Do it for the World please. (@chefjoseandres) July 9, 2020

    "Let's be clear @GoyaFoods President Trump has left Latinos and many Americans hungry. Cages Latino Children. Has forgotten the Latino community through this pandemic. Has called Mexicans rapist. We are blessed? I think Latinos we are being mistreated," the Spanish-American chef wrote in a tweet on July 9. Andrés did not comment on whether he was boycotting the brand completely, as other public figures have.

    In response to the calls for a boycott of Goya products, Unanue said in an interview with Fox News that he's "not apologizing" and said that the criticism he's receiving is a "suppression of speech."


    After receiving this as a gift in 2007, I&aposve tried its individual recipes over many years, yet I always went straight to the directions on the pages and was intentional about getting just the right ingredients in advance. Of course, there is nothing wrong with that process, but I did not take the time to slow down and really enjoy this as a book. As I&aposm now taking time to revisit my culinary books, I&aposm slowing down to read those which present more than recipes alone.

    So many reasons I recommend After receiving this as a gift in 2007, I've tried its individual recipes over many years, yet I always went straight to the directions on the pages and was intentional about getting just the right ingredients in advance. Of course, there is nothing wrong with that process, but I did not take the time to slow down and really enjoy this as a book. As I'm now taking time to revisit my culinary books, I'm slowing down to read those which present more than recipes alone.

    So many reasons I recommend "Tapas: A Taste of Spain In America" to you:

    1) Chef Jose Andrés is one of our world's finest chefs, yet here he is accessible while teaching us professionally about tapas. The eighteen chapters of this book are well-organized: starting with olives and olive oil, dedicating a chapter to rice midway (chapter 10), and dedicating individual chapters to various seafood and meats towards the end (chapters 12 - 16). I noted that he was generous and respectful in referring to his mentors, so increasingly I paid attention to various techniques he passes on to us. Numerous times in the chapters there are succinct references to the history of the ingredients, enhancing my appreciation of the food. The writing also emphasizes the integrity of food, of eating, and of providing genuine hospitality -- all delivered with a light touch.

    2) You'll learn more about tapas from this master chef who assures us, "This book is aimed at the home cook, not the professional, because tapas are for eating at home or with friends." I recognized and followed directions for many of the traditional tapas I learned from my housemother in Madrid (back in the 1980s) and quite a few I've enjoyed in restaurants in Spain and United States both. In addition to those, I also learned some new tapas (such as "watermelon and tomato skewers") and found them to be delicious. Again, emphasis is given to home cooks and allows for ingredients that are not purely Spanish. In fact, details I entirely missed before were numerous teaching tips that allow for substitutions (Japanese restaurants, an Iranian market, and so on) or outright compliments for food from other parts of the world, including numerous references to food collectives or independent gardens throughout the United States. Just as he has a light touch as mentioned in #1, it becomes evident that Chef Andrés truly cares about the people who cook at home (common people like me) and those who provide the ingredients, restaurant meals, and international flavors.

    3) Echoing the idea that tapas are for loved ones and the home, Chef Andrés provides ample stories of his family, and these were so heartwarming. In fact, he compliments and presents his wife Tichi's gazpacho before he honors his world-renown mentor Ferran Adrià (creator of the watermelon-tomato skewers). References to his wife, parents, children, and friends are found throughout, and sometimes there are outright funny stories that never belittle the others.

    Reading this slowly and bit by bit trying the recipes from before and new ones, too, I found the food to be delicious yet again, and so did my husband. Right now, in spring of 2020, I can't find "exactly the right" ingredient, but that doesn't matter. I'm able to cook and appreciate the history and dignity of what I'm able to gather. These past weeks, I came to feel a bit like a chef, and I hope the same will be true for you. . more


    Watch the video: 2012.s Chef of the Year Candidates (January 2022).