José Andrés – författare

New York Times BestsellerA lively, authoritative collection of José Andrés’s most beloved recipes from his home country—and the stories of the people and places behind themAlthough renowned chef José Andrés has made the United States his home, his roots in Spain run deep: It’s where he grew up and now spends summers with family and friends. It’s also where some of the best ingredients and most fascinating culinary techniques are celebrated every day, and as he says, it’s “where I learned to cook, learned to eat, and most importantly, learned to love food.”This vibrant, exciting collection of recipes bears José’s unique mark and proudly represents a culture where life is centered around the table. While it is impossible to capture all the richness and variety of this culture, Spain My Way showcases Spanish cooking in José’s signature style—not only the cornerstones of the cuisine but also his own favorite recipes, whether from his home kitchen, at his restaurants, or across Spain, enjoyed while eating with chefs and friends. Spain My Way, written with Sam Chapple-Sokol, is a vivid exploration of how Spaniards cook and eat, from one of the country’s most beloved sons.

AN INSTANT NEW YORK TIMES BESTSELLER A unique collection of life lessons from renowned chef and humanitarian José Andrés José Andrés is a chef, an entrepreneur, an author, a television host, and a tireless humanitarian leader across the globe. A Michelin-starred chef with more than forty restaurants, José is also the founder of World Central Kitchen, a nonprofit dedicated to feeding the hungry in the wake of natural and man-made disasters. His lifetime of experience—from kitchens to conflict zones—has given him a wealth of stories and teachable moments that are funny, touching, and insightful, all animated by the belief that food can bring us closer together and the conviction that each of us can change the world for the better.Written in José’s unmistakable voice, Change the Recipe is a collection of his most affecting and powerful life lessons: hard-won wisdom from a man who has dedicated his life to changing the world through the power of food.

A collection of the year’s best food and travel writing, selected by renowned chef and humanitarian José Andrés.“Good food and travel writing takes us somewhere far, far away without leaving our living rooms,” writes José Andrés. “Open a magazine or a newspaper, and boom: you are going beyond the horizon, discovering a new world.” The essays in The Best American Food and Travel Writing 2026 bring us to worlds far and wide. In Gaza, Palestinians break their Ramadan fast with wartime iterations of malfouf and sumagiyya. In France, an Algerian hazelnut spread causes a culture war. In Blue Ridge, Georgia, a mother of eight works as a lunch lady, sneaking food to the students who can’t afford it. Despite their range, the throughline is how food and travel connects us all and inspires us to do better. As Andres observes, “In these pages you have a how-to manual of opportunities to make the world a better place.” The Best American Food and Travel 2026 includes • Priya Krishna • Ligaya Mishan • Dan Kois • Jordan Kisner • Lauren Collins • Lauren Oyler

José Andrés is famous for his huge heart and bottomless appetite for life—and for his belief that vegetables can save the world. Showing us how to transpose the varied flavors of a global pantry onto ingredients we may have written off as bland and uninspiring, Cocina liberada showcases Andrés’s wide-ranging vision and international flair. Highlighting everything from the simple pleasure of a Beefsteak Tomato Sandwich to the savory satisfaction of Mushroom Ramen to the secret to making great Gazpacho out of almost anything in the produce aisle, Cocina liberada gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship to the plant kingdom. This cookbook is filled with infectious enthusiasm and brought to life by Andrés’s globe-trotting culinary adventures. It will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way, one that is not only better for the planet, but is also satisfyingly flavorful and unexpected.

La verdadera historia de cómo un grupo de chefs alimentó a cientos de miles de estadounidenses hambrientos después del huracán María y conmovió los corazones de muchos más.El chef José Andrés llegó a Puerto Rico cuatro días después de que el huracán María azotara la isla. La economía quedó destruida y para la mayoría de las personas no había agua limpia, ni alimentos, ni energía, ni gas, ni forma de comunicarse con el mundo exterior.Andrés abordó la crisis humanitaria de la única manera en que sabía que podía hacerlo: alimentando a las personas, una comida caliente a la vez. Desde servir sancocho con su amigo José Enrique en el devastado restaurante de Enrique en San Juan, hasta cocinar 100,000 comidas al día en más de una docena de cocinas en toda la isla, Andrés y su equipo alimentaron a cientos de miles de personas. Al mismo tiempo, también enfrentaron una crisis con raíces profundas, así como el sistema roto y derrochador que ayuda a mantener económicanmente a algunas de las organizaciones benéficas y ONGs más grandes.Basándose en la perspectiva de Andrés, así como en reuniones, mensajes y conversaciones que tuvo durante su estadía en Puerto Rico, Alimentamos a una isla describe de manera conmovedora cómo una red de cocinas comunitarias logró realizar un verdadero cambio, y cuenta una extraordinaria historia de esperanza ante los desastres, tanto los naturales y como aquellos causados por el ser humano.

Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking.In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron.The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket.With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit.Tapas are Spain''s gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit''s Chef of the Year, José is a new star in American cooking, as well as the nation''s leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he''s also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country''s kitchens. His simple and delicious recipes include:• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples • Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home. This is a breakthrough cookbook from an extraordinary chef.

President John F. Kennedy's favourite fish chowder and First Lady Laura Bush's guacamole are among nearly 200 dishes chosen from the National Archives of the United States in this book of historical and modern-day recipes. This unique collection of recipes from the records of the U.S. Federal Government also includes dishes from U.S. school lunch programs, government-sponsored radio shows, and war-time recipes meant to conserve wheat, sugar, and meat. This book, inspired by the exhibition What's Cooking, Uncle Sam? The Government's Effect on the American Diet at the National Archives Experience in Washington, DC, also provides historical tidbits from the presidential files, including the transcript of President George H.W. Bush's speech in which he expressed his hatred of broccoli, and a description of the hotdog parties hosted by President Franklin D. Roosevelt and First Lady Eleanor Roosevelt.