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The New Spanish
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About the Author

Jonah Miller and Nate Adler entered the food business as teenagers, sharing a stage at the world-famous Chanterelle. They would go on to work at such restaurants as Gramercy Tavern, Savoy, Maialino, and Blue Smoke. After studying and traveling for years in Spain, they teamed up to open Huertas, which brings Spanish cuisine to New York and has been lauded in the Financial Times, The New York Times, and Forbes.

Reviews

"Over the last couple years, I've fallen for Huertas, not only because of their delicious food, but also for the graciousness of their hospitality. In this beautiful and creative book, they warmly welcome you into their world, a place that is fun-loving and light hearted, and teach you not only the recipes for their incredible dishes, but also about the history and culture behind them, and the many other secrets they have learned along the way."--Will Guidara, Restaurateur, Eleven Madison Park
"This book strikes a perfect balance between Spanish tradition and American creativity, approaching one of my favorite cuisines with both respect and imagination."--Mario Batali, chef, author, entrepreneur
"In this beautiful and creative book, Miller and Adler warmly welcome you into their world, a place that is fun loving and light hearted, and teach you not only the recipes for their incredible dishes, but also about the history and culture behind them, and the many other secrets they have learned along the way."--Will Guidara, Restaurateur, Eleven Madison Park
"These people know how to throw a party, night after night, and now, thanks to this book, I can throw the same party in my house."--Jeff Gordinier, Food & Drinks Editor, Esquire Magazine
"Playful, creative, and rooted in tradition." --Andrew Tarlow, restaurateur--Andrew Tarlow, Restaurateur
"From canned conservas to Spanish feasts, Jonah Miller and Nate Adler share a deep respect for the Spanish culinary tradition. The New Spanish features straightforward, doable recipes, and the results will transport you to your favorite San Sebasti n pintxo bar faster than you can say 'manzanilla.'"--Danny Meyer, CEO of Union Square Hospitality Group and Founder of Shake Shack

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