Echaurren: Chronicle and a Family's Cuisine

This 3-volume, slipcased set of books comes from El Portal de Echaurren, a Michelin two-star restaurant and hotel in Spain’s La Rioja region. In business for more than 125 years, it is a storied establishment which has stayed fully relevant to contemporary Spanish cuisine.

Written in both Spanish and English, the three volumes include first, a somewhat speculative history of Echaurren, in paperback; second, a collection of 56 traditional, handsomely presented, largely regional recipes which represent the food which has historically been served at Echaurren; and third, 44 modern recipes which demonstrate the current creativity of the kitchen under chef Francis Paniego. These last two are in hardcover.

Dishes in this third volume range widely. Among them:

• Pepper, cheese, and anchovy “olives”

• Peas with vanilla and roasted lemon

• Smoked eel and zucchini omelette

• Lamb sweetbread ravioli with caviar

• White beans with cod and pear

Two hardcover volumes and one paperback, slipcased. Color photographs throughout. In Spanish and English.