Javier Muñoz presents almost one hundred recipes with Sherry wine at the Jerez Book Fair
Our chef Javier Muñoz, known as the «Sherry Chef», presented his book Cocina con Jerez on Saturday 3 October at the Jerez Book Fair, in the Cloisters of Santo Domingo. The book brings together almost one hundred recipes made with the different Sherry wines: fino, manzanilla, amontillado, oloroso, palo cortado and pedro ximénez.
The book covers the whole menu, from hot and cold starters to fish, meat, desserts and cocktails, always with Sherry wine as the common thread. Its motto sums it up: «All of Sherry on the table, in the air, in the soul… at La Carboná».
The presentation, moderated by Lola Rueda, featured the publisher Manuel Pimentel, the food journalist Paz Ivison and the photographer Paco Martín, who took the photographs for the book. Afterwards, Javier signed copies for the audience.
Josep Pitu Roca, sommelier at El Celler de Can Roca, the Girona restaurant where Javier Muñoz trained, described it as «a functional, foundational, fundamental book». Paz Ivison called the book «almost a miracle», and Manuel Pimentel believes it will become a reference for cooking with Sherry wines.
Also taking part was César Saldaña, president of the Regulatory Council of the Jerez-Xérès-Sherry Designations of Origin, who said that «La Carboná is the temple of cooking with Sherry».
The book arrives in a special year: Jerez is the Spanish Capital of Gastronomy 2026, and October is dedicated to talent as part of the «Jerez es» campaign. A way to bring into every home the cooking that Javier does every day at La Carboná, a former winery in the historic centre of Jerez.
