Katie Button is part owner of two restaurants with her husband; a chef with Southern U.S. roots and a chemistry degree, she began her career in fine Spanish restaurants. In Cúrate, she aspires to bring the best home cooking of Spain to U.S. kitchens. Each chapter offers a manageable variety of clearly written recipes, with a short paragraph of cultural context and tips. Most of the recipes are simple: tomato bread, butternut squash soup, beer-braised chicken, Tuna and Tomato Salad, Sautéed Shrimp with Garlic, simple cocktails, vegetables and bean dishes. She also gives recipes for paellas, simmered octopus, fried eggplant with honey and rosemary, herbal ice creams and Baked Apricots with Sweet Yogurt Mousse and Pine Oil. There are many lovely full-page color photographs, including photo essay spreads that demonstrate how to clean and cut up an octopus or make the perfect gin and tonic. This is a beautiful and well-organized book that offers new ideas for both family meals and more elaborate dinner and cocktail party cooking. --Sara Catterall