Cook Espana, Drink Espana!

Visiting each of Spain's 17 provinces, John Radford sets the cultural scene before introducing Mario Sandoval's choice of recipes inspired by that specific region. Sandoval selects three dishes: a traditional, a more modern recipe, and finally an avant-garde dish that showcases his original style of cooking.

Radford completes the culinary picture by telling us about the local wines, offering three recommendations for each recipe: everyday, Sunday lunch, special occasion, and listing the leading bodegas.

From Andalucia to Valencia, Galicia to La Rioja, this is the first book to seriously match the best of Spanish cooking with its character-fuelled and highly individual wines.

Visiting each of Spain's 17 provinces, John Radford sets the cultural scene before introducing Mario Sandoval's choice of recipes inspired by that specific region. Sandoval selects three dishes: a traditional, a more modern recipe, and finally an avant-garde dish that showcases his original style of cooking.

Radford completes the culinary picture by telling us about the local wines, offering three recommendations for each recipe: everyday, Sunday lunch, special occasion, and listing the leading bodegas.

John Radford has tasted wines from all 63 DO zones, visiting over 50 of them in the process. An award-winning journalist, Radford was made a member of the Gran Orden de Caballeros del Vino in 1996. These days, Radford splits his time between writing, broadcasting, and lecturing on wine. His book The New Spain won four international awards in 1999.


The same year Mario Sandoval picked up his first Michelin star, he won the national Cooks Championship. He studied in Madrid and Barcelona before revolutionizing the style and appeal of the family restaurant, Coque, just outside Madrid. He represented Spain at the Bocuse d'Or festival in Lyons, the world's top culinary concourse, and has won many other accolades at home and further afield.