V roce 2012 se součástí Nakladatelství Slovart stalo nakladatelství Brio. Nakladatelství Brio vydávalo ve spolupráci s předními spisovateli a výtvarníky nádherně ilustrované originální příběhy a sbírky pohádek pro děti od šesti do dvanácti let. Pro starší děti, mládež a dospělé Brio nabízelo sebrané spisy pohádek a bajek od renomovaných spisovatelů, doplněné o to nejlepší z klasické literatury celého světa. V této tradici pokračujeme také my v rámci stejnojmenné edice.
Jsme výhradní distributor nakladatelství TASCHEN pro Českou republiku
'José's recipes take us to the heart of the very best of Spanish cooking.' – Rick Stein
In this compact edition of the award-winning cookbook, Basque, leading Spanish chef, José Pizarro, takes readers on a journey around this magical place, taking inspiration from traditional dishes and local ingredients, and adding his own unique twist.
From the delicious bite-sized morsels known as pintxos Basque-style tapas to more hearty main meals and sumptuous desserts, José shows you how easy it is to prepare Spanish food at home. The cuisine of this region is wonderful to share with family and friends but it's also about informality and not being a slave to your stove. Set to the backdrop of the stunning views of San Sebastián and the rest of the Basque Country, Basque is a culinary jaunt around one of Spain's most colourful and exciting food destinations.
About the Author
José Pizarro is an award-winning chef and bestselling author. He worked at Meson de Doña Filo in Madrid before coming to London, where he co-founded the Brindisa restaurants with the Eyre Brothers. He now runs the successful tapas and sherry bar 'José' and restaurant 'Pizarro' in Bermondsey Street and 'José Pizarro' on Broadgate also a pop-up restaurant Little José in Canary Wharf serving tapas and gintonicas! He regularly appears on BBC's Saturday Kitchen and Channel 4's Sunday Brunch. His first book, Seasonal Spanish Food won a Gourmand World Cookbook Award and was nominated for the IACP and Cordon Bleu awards. Basque was one of Observer Food Monthly's 'Books of 2016'.
