Spanish - Chef | July 13, 1969 -
Old cookbooks connect you to your past and explain the history of the world.
Jose Andres
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Look at our farmers' markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with. Bringing all these back helps us connect to our roots, our communities and helps us feed America the proper way.
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We still have to keep betting on markets like America that are full of opportunities to grow, even if we have to work our heads off to do it.
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Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.
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I love America!
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For me, there is no better tapa than a really good stuffed olive.
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Listen to me: Leek is a vegetable. It can be the center of a dish.
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Everyone else in the world still thinks of American food as ketchup.
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Good things, you can't rush into them.
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I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.
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Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.
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Anyone who knows me knows that I always like to keep moving.
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