THE CASA MONO COOKBOOK

Beloved recipes and flavors of the Spanish coast from the celebrated and pioneering restaurant

The highly anticipated debut cookbook from Casa Mono features the best of the authentic tapas culture the celebrated restaurant is known for. You'll find recipes for both classic Spanish dishes and riffs on the traditional fare that are uncomplicated and humble, yet exceedingly satisfying and true to the spirit of Costa Brava, the northeastern coast of Spain that is the restaurant's inspiration. Full of bold flavors that evoke the land and sea, honest ingredients treated with passion and creativity, and simple yet essential techniques, The Casa Mono Cookbook transports you to a seat at the convivial bar of Casa Mono and then across the Atlantic to Barcelona itself.

Since Casa Mono first opened in 2003, chefs Andy Nusser and Anthony Sasso have shown New Yorkers that Spanish food is much more than paella and sangria. Casa Mono became a groundbreaking restaurant whose influences on the dining scene in New York and beyond are still felt today. As both an iconic destination and beloved neighborhood stalwart, their rich and varied Spanish cooking has continued to garner accolades and consistently earn rave reviews in the 15 years since opening.


ANDY NUSSER is the founding chef at CASA MONO. Raised in California, Spain, and New York, his first restaurant job was washing dishes at Casa Nun in Cadaques, Spain. He cooked with Mario Batali at Po before becoming the executive chef at Babbo, helping the restaurant earn three stars from the New York Times and winning the James Beard Award for Best New Restaurant. He lives in New York's Westchester County and runs the three locations of Tarry Lodge outside New York City.

ANTHONY SASSO has been the chef at CASA MONO since 2008, the restaurant's first year earning a Michelin star, an honor that has repeated each year since. After graduating from the Institute of Culinary Education, he worked briefly for Rocco Dispirito and Bobby Flay before joining Andy at CASA MONO. He has also spent time working and learning about seafood on Spain's Costa Brava and about whole-animal butchery at Fleisher's Butcher Shop in upstate New York.

JIM WEBSTER is the co-author, with Mario Batali, of AMERICA: FARM TO TABLE and MARIO BATALI'S BIG AMERICAN COOKBOOK. He's also a food writer and copy editor at The Washington Post.