Lisa Gershenson

Food entrepreneur and culinary educator

Although the author was born in Soviet Russia, in the early eighties she began traveling all over Spain spending the next twenty years exploring the cuisine. She was drawn to the regional rigor, the impact of tradition and the newly celebrated creativity as Spain emerged from the repression and deprivation of the Franco years. Usually I favor books on cuisine from a specific country written by an author from the region. However, her recipes, encompassing both the traditional and the trendy, come from an extraordinary wealth of sources. She shares where she learned to prepare a particular recipe, the region it’s from and how it fits into the context of Spanish food. It’s the best book on Spanish food in my library

Marc Vidal

Executive Chef of Boqueria Restaurant

Georgia Freedman

Writer and food scholar