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Boqueria: A Cookbook, from Barcelona to New York
"A sublime collection of traditional Spanish and Tapas recipes. Boqueria captures the soul of Spanish cuisine." --James Beard Award-winning chef and cookbook author Alfred Portale
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 dishes. From traditional tapas like crispy patatas bravas and bacon-wrapped dates to classic favorites like garlicky sautéed shrimp, pork meatballs, and saffron-spiced seafood paella, Boqueria captures the very best of Spanish cuisine.
For this sumptuous cookbook, restaurateur Yann de Rochefort and Executive Chef Marc Vidal 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, and offers exciting glimpses of the locales that inspire the bars, markets, and cervezerias of Barcelona. Transporting us to the busy, colorful stalls of legendary fresh market "La Boqueria," these 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.
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 dishes. From traditional tapas like crispy patatas bravas and bacon-wrapped dates to classic favorites like garlicky sautéed shrimp, pork meatballs, and saffron-spiced seafood paella, Boqueria captures the very best of Spanish cuisine.
For this sumptuous cookbook, restaurateur Yann de Rochefort and Executive Chef Marc Vidal 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, and offers exciting glimpses of the locales that inspire the bars, markets, and cervezerias of Barcelona. Transporting us to the busy, colorful stalls of legendary fresh market "La Boqueria," these 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.
288 pages, Hardcover
Published May 1, 2018
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Displaying 1 - 3 of 3 reviews
June 9, 2019
This is an advert filled with product placement. Sure, the recipes are Catalan in the sense that the meat is Iberian Ham. One does not put garlic. It's ALLIOLI. Which
> In Catalan, allioli translates to “garlic and oil” and those are the only two ingredients in the original.
Hence, the recipe includes one large egg. Right.
> In Catalan, allioli translates to “garlic and oil” and those are the only two ingredients in the original.
Hence, the recipe includes one large egg. Right.
October 2, 2026
"Brings the loud, vibrant, and wildly delicious energy of Spain's most famous market straight to your kitchen!"
If you have ever had the absolute privilege of wandering through the Mercat de Sant Josep de la Boqueria in Barcelona, you know it is a beautiful, chaotic, sensory overload of hanging jamón, towering seafood displays, and shouting vendors. Boqueria: A Cookbook, from Barcelona to New York miraculously captures that exact, electric energy and translates it into a stunning, highly usable cookbook for the home kitchen. Born from the wildly popular tapas restaurants of the same name, this book is a gorgeous love letter to the Spanish way of eating: loud, communal, ingredient-driven, and unapologetically fun. It bridges the gap between the historic stalls of Catalonia and the bustling dining rooms of New York City with absolute flair.
The recipe collection is a masterclass in the art of the tapas bar. Instead of fussy, overly complicated fine-dining techniques, the authors focus on what makes Spanish food so universally beloved: hyper-fresh ingredients treated with profound respect and served with bold, punchy flavors. The foundational chapters are pure gold. I finally perfected the ultimate Pan con Tomate (learning the exact trick for grating the tomatoes and using the best olive oil), and the recipe for crispy, golden Patatas Bravas with that deeply smoky, spicy salsa has become my ultimate party trick. The seafood and rice section is equally spectacular, featuring a stunning, shellfish-laden Paella and brilliant, simple preparations for blistered padrón peppers, marinated anchovies, and the iconic Gilda skewers.
What truly sets this book apart is its dedication to the culture of "conservas" (tinned seafood) and the vibrant vermouth cocktail hour. The authors brilliantly teach you how to elevate high-quality tinned mussels, sardines, and razor clams with a few simple garnishes to create an instant, zero-cook spread that looks and tastes like a million bucks. The photography is absolutely breathtaking—moody, vibrant, and packed with the kind of lively, bustling energy that makes you want to immediately pour a glass of Rioja, pull up a stool, and invite the neighbors over.
If you have ever had the absolute privilege of wandering through the Mercat de Sant Josep de la Boqueria in Barcelona, you know it is a beautiful, chaotic, sensory overload of hanging jamón, towering seafood displays, and shouting vendors. Boqueria: A Cookbook, from Barcelona to New York miraculously captures that exact, electric energy and translates it into a stunning, highly usable cookbook for the home kitchen. Born from the wildly popular tapas restaurants of the same name, this book is a gorgeous love letter to the Spanish way of eating: loud, communal, ingredient-driven, and unapologetically fun. It bridges the gap between the historic stalls of Catalonia and the bustling dining rooms of New York City with absolute flair.
The recipe collection is a masterclass in the art of the tapas bar. Instead of fussy, overly complicated fine-dining techniques, the authors focus on what makes Spanish food so universally beloved: hyper-fresh ingredients treated with profound respect and served with bold, punchy flavors. The foundational chapters are pure gold. I finally perfected the ultimate Pan con Tomate (learning the exact trick for grating the tomatoes and using the best olive oil), and the recipe for crispy, golden Patatas Bravas with that deeply smoky, spicy salsa has become my ultimate party trick. The seafood and rice section is equally spectacular, featuring a stunning, shellfish-laden Paella and brilliant, simple preparations for blistered padrón peppers, marinated anchovies, and the iconic Gilda skewers.
What truly sets this book apart is its dedication to the culture of "conservas" (tinned seafood) and the vibrant vermouth cocktail hour. The authors brilliantly teach you how to elevate high-quality tinned mussels, sardines, and razor clams with a few simple garnishes to create an instant, zero-cook spread that looks and tastes like a million bucks. The photography is absolutely breathtaking—moody, vibrant, and packed with the kind of lively, bustling energy that makes you want to immediately pour a glass of Rioja, pull up a stool, and invite the neighbors over.
October 3, 2026
A vibrant cookbook that brings the spirit of Barcelona’s Boqueria to the kitchen. The recipes are flavorful, inviting, and filled with Spanish-inspired dishes perfect for sharing.
Displaying 1 - 3 of 3 reviews