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Michelin awarded Asador Etxebarri a Michelin star in 2010, describing the food as ‘an unadulterated pleasure for lovers of simply grilled and roasted dishes…’ and he is ranked number 6 in the San Pellegrino World’s 50 Best Restaurants 2017.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHe rarely leaves the restaurant except to tend to his farm animals, which supply many of the raw ingredients for his tasting menu. This book describes the man, his kitchen and his recipes in words and stunning photography. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe best place to eat barbecue, in a tiny village in Spain, one man has turned the humble grill into a work of culinary art. His secret? 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Beautifully simple, tantalizingly delicious, and easy to prepare, they are perfect for all kinds of occasions.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eThe recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts designed to delight the senses. Among the recipes are salted almonds, bread with olive oil and garlic, salt cod, asparagus with two sauces, chicory and blue cheese, mushrooms with garlic and rosemary, eggplant puree, broad beans with ham, tortilla, pickled sardines, spiced mackerel, lamb ribs with paprika, beef in red wine, potted game, croquettes, empanadas and many, many more. In addition there is plenty of helpful advice including a selection of menus that show how to combine tapas to provide meals for every occasion—such as spring, summer, autumn, and winter parties, children’s tapas party, vegetarian tapas party and a no-cook tapas menu. 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He starts with a \"how to\" guide taking you through all the basic techniques and ingredients, and then offers over 50 easy-to-follow recipes – from the classic chicken and rabbit, to black seafood paella with squid and tiger prawns, through oxtail paella, and vegetarian and vegan options including wild mushroom and Jerusalem artichoke paella.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003ePaella\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is the world's most famous and beloved Spanish dish. The ultimate one-pan feast, this generous, colorful creation dates back centuries and has countless variations. 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