Boqueria: A Cookbook, from Barcelona to New York

The definitive cookbook of the acclaimed Boqueria restaurants, celebrating recipes for Barcelona-style cuisine from tapas-like mouthwatering Iberian ham croquettes-to classic Spanish paella.

For over a decade New York City's famed Boqueria restaurants have been distilling the energy, atmosphere, and flavors of Barcelona, becoming a place where patrons share excellent wine and exquisite, salt-crackling dishes. From traditional tapas like crispy patatas bravas, blistered green peppers, and bacon-wrapped dates, to seasonal favorites like garlicky sautéed shrimp, Spanish meatballs, aged Manchego, and saffrony seafood paella, Boqueria captures the very best of Spanish cuisine.

For this sumptuous cookbook, Chef Marc Vidal teams up with restaurateur Yann de Rochefort to tell the story of Boqueria, which has now spread to four New York City locations as well as to Washington, D.C. While the recipes-all deeply rooted in Barcelona's culinary culture-take center stage with phenomenal food photography, Boqueria also swings open the kitchen doors to reveal the bustling life of the restaurant, offering exciting glimpses of the locales that inspire it: the bars, markets, and cervezerias of Barcelona. Transporting us to the busy, colorful stalls of legendary fresh market “La Boqueria,” Vidal's portraits of the Spanish city are so vibrant that you can almost smell the Mediterranean's salt air.

Boqueria's recipes are delectable variations on authentic Barcelona fare, but more than that; along with their origin stories, these recipes inspire a bit of the Boqueria experience-the cooking, the conversations, and the connections-in your own home.