ASHEVILLE - A new cookbook coming on the market this fall tells a story of fusion, family and flavor, and is the latest undertaking of one of Asheville's award-winning chefs.
On Oct. 27, Chef Katie Button's newest cookbook, "Spanish Accent: American Home Recipes with a Spanish Touch: A Cookbook," co-written with Kate Heddings, is designed to be an approachable guide to Spanish cuisine, incorporating favorite Southern dishes she grew up with in the U.S. and featuring recipes from her restaurant, Cúrate Bar de Tapas.
"Spanish Accent" will be released by Penguin Random House as a $40 hardcover. It will be available at booksellers nationwide and at local bookstores, including Malaprop's.
"Sometimes when people think of Spanish cuisine, it feels intimidating.
They might think of paella and that multi-step process of that dish, or they may think of tapas and think they have to make nine things for dinner," Button said.
However, that is not the case for "Spanish Accent," which was conceived with Button's children and her busy schedule as a mom in mind, with recipes including Chicken Pot Pie Croquetas; Leftover Veggie Tortilla Española; and a Tangy Potato Salad with Piquillo Peppers, Olives and Basil.
Spanish and Southern cooking collide
Button's home kitchen is ground zero for recipe creation and development, with her two children, Gisela and Lalo, as the early test group. She co-partners with her ex-husband, business partner, and Cúrate co-founder Félix Meana, who is a native of Spain.
"I wanted to incorporate their favorite dishes and the flavors of Spanish cuisine that are part of their heritage and who they are and relate it to mine because that is our family," said Button, who was born in South Carolina, grew up in New Jersey, and later came to live in Asheville.
The Stovetop Mac and Cheese with Something Special recipe, made with corn, asparagus and bell peppers and topped with panko bread crumbs, was created as an elevated version of one of their kids' favorite dishes.
Button's "Spanglish" life began when she built her foundation in Spanish cooking, working under Chef José Andrés in Washington, D.C. It's also where she met Meana, who worked front of house.
A decade ago, Button released her first cookbook, "Cúrate: Authentic Spanish Food from an American Kitchen," featuring more than 120 recipes from the kitchen of her downtown restaurant. Cúrate Bar de Tapas, established in 2011, won the 2022 James Beard Award for Outstanding Hospitality.
In 2025, it landed on the Michelin Guide's recommended list.
Cúrate was a shared dream come true that they continue to build on, and it remains a staple of Asheville's restaurant scene.
Button's sophomore cookbook is the chef's personal take on familiar American classics and favorites influenced by Spanish flavors, recipes and techniques. Many recipes may be familiar to diners who have visited Cúrate and its now-defunct sister restaurant, La Bodega by Cúrate, though with alterations that make them suitable for home cooking, approachable for the whole family, and ideal for hosting gatherings.
Button said that "Spanish Accent" reflects her life's journey, the people she loves, and how all of it has changed the way she cooks.
"The process of writing this was fun because it was unique to me and my story, and I was able to share," she said. "I am American, and these are dishes like pot roast or my mom's chicken soup that I grew up with, but I learned these things in Spain, like the piccata that I fold into the pot roast, which makes that dish that much more flavorful."
Cooking with Chef Katie Button: Inside 'Spanish Accent'
"Spanish Accent" gives cooks a chance to get a taste of Cúrate, well after leaving the dining room and whether living in Asheville or beyond.
The aperitivo sauce, offered as an accompaniment on Cúrate's tables, is also featured in the cookbook. La Bodega's popular burger was reimagined as a smash burger. Many more recipes from Button's restaurants and repertoire are featured in the more than 300-page cookbook.
Button said many recipes have personal connections and were exciting to create, tweak, and test for the cookbook.
Paella-ish Rice and Things simplifies the process by demonstrating how home cooks can use whatever pan they have, cut down the cooking time, and take shortcuts on ingredients while still achieving a flavorful dish.
She also shares her trick for dry-brining a roasting chicken to get a moist breast without soaking the whole bird.
"It's easier, and it turned into the best roast chicken I've ever made," Button said. "You don't need the whole pot full of water. Where does that fit with the turkey?"
She also offers tips on what can be served on the side or altered for picky eaters, for taste and spice preferences, or for those with dietary restrictions.
"That is what is fun. It's discovering the thing that makes home cooking easier and flavorful while still making things from scratch," she said.
Chef Katie Button sets off on U.S. book tour for 'Spanish Accent'
Preorders for "Spanish Accent" are available at Malaprop's at 55 Haywood St. and malaprops.com. Author signed copies may be requested.
On Oct. 26, Button will kick off her nationwide book tour with an early release party from 6-9 p.m. at Cúrate Bar de Tapas, 11 Biltmore Ave., in partnership with Malaprop's. Button will sign books; each guest will receive an advance copy of the cookbook with the cost of their ticket, $43, as well as light bites and bubbles. Additional bites, beverages and books will be sold on-site.
The tour continues with stops including Philadelphia (Oct. 28); Waco, Texas (Nov. 3) and Miami (Nov. 8). View the complete book tour schedule, purchase event tickets, and preorder "Spanish Accent" at katiebutton.com.
Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA TODAY Co., covering the food and beverage industry, including the James Beard Awards, Michelin Awards, restaurant openings, closings and other hospitality industry news and events. Tips, comments, questions? Email tkennell@citizentimes.com or follow @PrincessOfPage on Instagram. Sign up for AVL Bites and Brews, our weekly food and drink newsletter here.
This article originally appeared on Asheville Citizen Times: Asheville chef marries Spanish, Southern flavors in new cookbook
