Cocina con Jerez

At La Carboná, a 19th-century winery converted into a restaurant, Javier Muñoz Soto has built his reputation as the "Sherry chef." Here, sherry is not merely an accompaniment: it is an ingredient, a technique, the very backbone of every dish. This book brings together the recipes and pairings that have made La Carboná a global benchmark for cuisine featuring sherry wines. From the use of flor yeast to the use of wine-infused casks, Javier explores every corner of the Jerez region to bring it to the plate: finos that elevate seafood, olorosos that embrace meats, Pedro Ximénez that reinvents desserts. Each recipe demonstrates a conviction: sherry, in all its varieties, is the most gastronomic wine in the world. And this book is its best argument.