Spanish Cooking At Home: Feasts & Sharing Plates From Iberian Kitchens by Emma Warren

Transform your understanding of Spanish home cooking

Spanish at Home by Emma Warren invites you into the real kitchens of Spain—far from the tourist tapas trail. From Basque Country to the Balearic Islands, these are the dishes locals actually make and eat. Think sardines grilled over open flame, goat cheese salad on a warm night, and roast chicken stuffed with chorizo. These meals are simple, generous, and rich in tradition.

Why we love it: Emma fell in love with Spanish cooking while working on organic farms, drawn to the frugality, creativity, and zero-waste mentality of home kitchens. This book isn’t about famous restaurant fare—it’s about deeply personal, often overlooked meals with bold flavors and humble ingredients.

Who’s it for?

Curious home cooks, frugal food lovers, travelers nostalgic for Spain, and anyone ready to go beyond paella and tapas.

Spices used throughout the book:

Allspice, anise seed or star anise, bay leaf, black pepper, cinnamon, cumin, coriander, fennel seed, oregano, paprika (pimentón), smoked paprika (pimentón ahumado), black peppercorns, pink peppercorns, white peppercorns, white pepper, and saffron for paella.

Recipe for Frescas con Pimienta y Balsamico (Strawberries with Pepper & Balsamic):

• 1 lb strawberries, hulled and halved
• 3 T icing sugar, plus extra to serve
• 1 1/2 T aged balsamic vinegar
• 2 t black peppercorns, crushed in a mortar & pestle
• 2 t pink peppercorns

Sprinkle the strawberries with the icing sugar and balsamic vinegar in a large bowl. Add the black pepper and allow to sit for 10 minutes. Transfer to a serving bowl and scatter over the pink peppercorns. Sift a little extra icing sugar over the top and serve.