With its menu of innovative, Spanish-style tapas, paired with an astounding wine and spirits list that is among the best in the world, César earned a legion of devout fans and was named one of the best restaurants in the Bay Area by the San Francisco Chronicle.

In César the cookbook, restaurateur Oliver Said teams up with the Spanish foods authority James Mellgren and chef Maggie Pond to present over 100 classic spirits and tapa recipes from the César repertoire.

Beginning with the captivating history of sherry—the quintessential tapa accompaniment—César commences with a mixologist's guide to signature cocktails like the Lucky 13, the Marius, and the Three-Citrus Margarita, as well as the restaurant's inspired variations on the classics.

Journeying into the César, you'll find:

• Papas Fritas
• Fried Pimientos de Padrón
• Piquillo Peppers Stuffed with Shrimp and Saffron Alioli
• and much, much more...

César is accented with over 50 full-color photographs. Engaging discussions of wines, staple ingredients, and cheeses of Spain provide context for appreciating and preparing this robust fare in the home kitchen.

In both words and images, César showcases the flavors of Spain, and the spirit of a beloved neighborhood tapas bar.

Contents

1. Introduction
2. Sherry
3. Cocktails
   • Gin Classics
   • The Martini
   • Vodka
   • Whiskey
   • Rum
   • Tequila & Mezcal
   • Brandy
   • Champagne
   • Coffee Drinks

4. Wine
5. Tapas
   • Soups
   • Salads & Vegetables
   • Rice & Fideos
   • Potatoes
   • Meats
   • Fish & Shellfish
   • Bocadillos
   • Spanish Cheese
   • Sweets
   • Basics

Index

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