Hemingway's Spanish Table

If you love foods with a story, one that reveals new insights and a sense of history then this is a book you will treasure, and cook from, for years. Hemingway’s Spanish Table, is an homage to Spain’s cuisine in a way that would have made ‘Papa’ very proud. A cookbook written through the eyes of a literary giant whose love for Spain knew no bounds is a high wire act that delights as it unfolds, one recipe and story at a time. - Andrew ZimmernIf you love foods with a story, one that reveals new insights and a sense of history then this is a book you will treasure, and cook from, for years. Hemingway’s Spanish Table, is an homage to Spain’s cuisine in a way that would have made ‘Papa’ very proud. A cookbook written through the eyes of a literary giant whose love for Spain knew no bounds is a high wire act that delights as it unfolds, one recipe and story at a time. - Andrew ZimmernIf you love foods with a story, one that reveals new insights and a sense of history then this is a book you will treasure, and cook from, for years. Hemingway’s Spanish Table, is an homage to Spain’s cuisine in a way that would have made ‘Papa’ very proud. A cookbook written through the eyes of a literary giant whose love for Spain knew no bounds is a high wire act that delights as it unfolds, one recipe and story at a time. - Andrew ZimmernHemingway’s Spanish Table, a welcome addition to the literature of Spanish cuisine, combines four of my favorite things in the world: great food, the country of Spain, travel, and the works of Ernest Hemingway. How could I not love this book? It’s fun, delicious, and filled with great stories.– Michael Ruhlman, journalist and author of Ruhlman’s Twenty, From Scratch, and many other books and cookbooksHemingway’s Spanish Table, a welcome addition to the literature of Spanish cuisine, combines four of my favorite things in the world: great food, the country of Spain, travel, and the works of Ernest Hemingway. How could I not love this book? It’s fun, delicious, and filled with great stories.– Michael Ruhlman, journalist and author of Ruhlman’s Twenty, From Scratch, and many other books and cookbooksHemingway’s Spanish Table, a welcome addition to the literature of Spanish cuisine, combines four of my favorite things in the world: great food, the country of Spain, travel, and the works of Ernest Hemingway. How could I not love this book? It’s fun, delicious, and filled with great stories.– Michael Ruhlman, journalist and author of Ruhlman’s Twenty, From Scratch, and many other books and cookbooksFor me, like Hemingway, Spain is a country I love with all my heart. So, it makes me so glad that it has been presented to Howie Southworth to be able to write about the fervor Hemingway felt when visiting and the food that fueled that. You need a writer of the same affection. And, Southworth most definitely is. He has an ability to tell a story of his own journey around Spain, Hemingway’s passion for the country and the elegant yet simple cuisine of the regions of Spain. Regions that I have visited so many times. From the relatively simple “Pan con Tomate” (Toast with a Tomato Schmear – as Southworth with considerable genius calls it) which I have sampled so many times for breakfast, to the “Cochinillo Asado” (Suckling Pig) which is one of the meals I always have in Madrid. He manages to bring these to the page in a way that Hemingway would be “quietly” pleased with.– Simon Majumdar, food and travel author, Eat My Globe, Fed, White, and BlueFor me, like Hemingway, Spain is a country I love with all my heart. So, it makes me so glad that it has been presented to Howie Southworth to be able to write about the fervor Hemingway felt when visiting and the food that fueled that. You need a writer of the same affection. And, Southworth most definitely is. He has an ability to tell a story of his own journey around Spain, Hemingway’s passion for the country and the elegant yet simple cuisine of the regions of Spain. Regions that I have visited so many times. From the relatively simple “Pan con Tomate” (Toast with a Tomato Schmear – as Southworth with considerable genius calls it) which I have sampled so many times for breakfast, to the “Cochinillo Asado” (Suckling Pig) which is one of the meals I always have in Madrid. He manages to bring these to the page in a way that Hemingway would be “quietly” pleased with.– Simon Majumdar, food and travel author, Eat My Globe, Fed, White, and BlueFor me, like Hemingway, Spain is a country I love with all my heart. So, it makes me so glad that it has been presented to Howie Southworth to be able to write about the fervor Hemingway felt when visiting and the food that fueled that. You need a writer of the same affection. And, Southworth most definitely is. He has an ability to tell a story of his own journey around Spain, Hemingway’s passion for the country and the elegant yet simple cuisine of the regions of Spain. Regions that I have visited so many times. From the relatively simple “Pan con Tomate” (Toast with a Tomato Schmear – as Southworth with considerable genius calls it) which I have sampled so many times for breakfast, to the “Cochinillo Asado” (Suckling Pig) which is one of the meals I always have in Madrid. He manages to bring these to the page in a way that Hemingway would be “quietly” pleased with.– Simon Majumdar, food and travel author, Eat My Globe, Fed, White, and BlueTraveling, eating and drinking across Spain in Ernest Hemingway’s footsteps has been commendably accomplished by the cookbook writer Howie Southworth, who could double for Stanley Tucci and has lived in Spain. * New York Times *Traveling, eating and drinking across Spain in Ernest Hemingway’s footsteps has been commendably accomplished by the cookbook writer Howie Southworth, who could double for Stanley Tucci and has lived in Spain. * New York Times *Traveling, eating and drinking across Spain in Ernest Hemingway’s footsteps has been commendably accomplished by the cookbook writer Howie Southworth, who could double for Stanley Tucci and has lived in Spain. * New York Times *

Howie Southworth is a food and travel writer who explores how food reveals the character of a place and the people who pass through it. He is the author of several popular cookbooks, including Chinese Street Food, A Taste of Alexandria, and the forthcoming Hemingway’s Spanish Table. His short-form writing series appears on Salon, starting with “I Drank Like Hemingway in Hong Kong.”

His work blends travel writing, literary history, and practical cooking, pairing on-the-ground reporting with recipes designed for real home kitchens. Readers come to Southworth’s books for both guidance and story, for food that works and context that matters. He writes for curious home cooks, armchair travelers, and readers who want their meals to be meaningful as well as delicious. He lives in Alexandria, Virginia, and travels frequently in search of good food, good stories, and the connections between them.