The vibrant flavors of Spain brought into the home kitchen by a young lauded chef and founder of one of America’s most acclaimed new restaurants.

Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using seasonal ingredients.

From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.

Katie Button is one of the new stars of the global food world—a finalist for James Beard’s 2014 Rising Star Chef Award and for Food & Wine People’s Choice Best New Chef. In 2008, she left a promising career as a neuroscientist to apply her creativity and precision in professional kitchens. She was the first American to wait tables at the Michelin 3-star restaurant El Bulli in Spain, and was later offered a coveted internship under the restaurant’s acclaimed chef Ferran Adria. Now just thirty-two years old, she has two of her own restaurants: Cúrate, an award-winning Spanish tapas bar in Asheville, North Carolina; and Nightbell, a lounge with a Barcelona-meets-American-South feel.

“[Cúrate] is an ode to Spanish food and flavors and a collection of dishes that seem as at home in the Appalachian South as on the Spanish table.” —Mackensy Lunsford, Citizen-Times

“[Cúrate] doesn’t take the fusion route in its recipes, but the Southern larder is often peeping through in [Button’s] ingredient lists. Exhibit A: a gorgeous salad of heirloom tomatoes and watermelon with goat cheese that gets crunch from a sprinkle of corn nuts. You have to love a salad that includes an ingredient most easily sourced at gas stations.” —Jonathan Miles, Garden & Gun