The News & Observer published a roundup of three upcoming cookbooks from notable North Carolina chefs with successful restaurants.

Asheville chef Katie Button is included for her Spanish food cookbook, currently available for pre-order.

Chef Katie Button Cúrate Cookbook

From The News & Observer:

There’s Ashley Christensen, whose Raleigh-based restaurant empire started with Poole’s Diner and now numbers seven places, including Death & Taxes, a James Beard nominee last year for Best New Restaurant. Across the state in Asheville, Katie Button draws raves for her Spanish-inspired tapas at Cúrate and the American small-plate restaurant Nightbell. And there’s Vivian Howard, who staked her claim in tiny Kinston with the Chef and the Farmer and her TV show, “A Chef’s Life.”

This fall, they also have another reason to grab attention: Each one has produced a new book. Christensen’s is “Poole’s: Recipes and Stories From a Modern Diner” (Sept. 20, Ten Speed Press). Button has “Cúrate: Authentic Spanish Food From An American Kitchen,” (Oct. 11, Flatiron Books). Howard digs into her cooking life in Eastern North Carolina with “Deep Run Roots” (Oct. 4, Little, Brown).

Chef Button has worked with Christensen and Howard for a variety of events, and they have all received recognition in their field.

“Cúrate,” by Katie Button with Genevieve Ko (Flatiron Books; 304 pages, $35)

Button wants readers to understand one thing about her cookbook: “This is not a tapas book.” Yes, it’s Spanish food and her flagship restaurant, Curate, serves tapas. But the book is designed for home cooks who want to recreate those flavors not in eight small servings but in four to six servings to feed a family. The recipes include Sautéed Shrimp with Garlic, Beer-Braised Chicken and Meatballs with Serrano Ham and Tomato Sauce. “It’s Spanish food at home,” she explains.

Fans of Cúrate are getting excited for the book’s release, which will bring Spanish flavors home. Learn more about cookbook events and release information at www.curatecookbook.com. Read the full article from the The News & Observer here.

 

 

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