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Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page 53.
- Review Date: 2007-10-01
- Reviewer: Staff
Spain's bestselling cookbook for more than 30 years, this unpretentious and exhaustive collection is a welcome addition to the growing number of books on Spanish cuisine. With a prologue from Michelin-star Spanish chef Ferran Adrià, this mother-daughter team offers a wealth of recipes that reveal the diversity and breadth of Spain's long culinary tradition. Clear and precise instructions—many no more than a few sentences long and none more than a lengthy paragraph—allow for quick, low-fuss preparation. Chapters cover everything from fried dishes, stews and sauces to pulses (dried beans), fish and seafood, and game. Dishes range from the simple—Asparagus Éclairs and Chunky Gazpacho to the slightly more time-consuming Marinated Swiss Chard and Leg of Veal with Pineapple. A particularly robust chapter on vegetables makes this cookbook an excellent choice for those looking to eat more healthfully or seasonally. Highly recommended for anyone interested in Spanish cuisine, this hearty collection is sure to be a favorite of both the home and the serious cook. Mariscal's beautiful illustrations fill the book. (Oct.)
El más grande
Two years ago, Phaidon, a publisher known for its high-quality art books, took a culinary detour and offered the English-speaking world The Silver Spoon, the "Bible of Italian cooking" and Italy's best-selling cookbook for more than 50 years. Obviously, that detour was the right road, so now the fine folks at Phaidon have delivered 1080 Recipes by Simone and Inés Ortega, the first English translation of "the Bible of Spanish cooking," an instant classic when originally published, selling more than 2 million copies. I've been hearing that "Spain is the new France" for foodies and trendy cooks, but this rich, complex, multiregional cuisine doesn't need to be the "new" anything, and should be treasured for its authentic self. And here are the recipes to prove itfrom the beloved, like paella, gazpacho and flan (all with many variations) to a thousand more dishes divided into 17 chapters from appetizers to desserts. Simone and her daughter Inés have worked to keep 1080 Recipes up-to-date, accessible and doable at home, modifying, removing and adding recipes over the years. Here's a new kitchen stalwart that might have been subtitled "The Spanish Joy of How to Cook Everything."