- 108 recipes, from traditional to modern
- Learn about the best pans, tools and ingredients
- Includes background and history of paella
- Dozens of color photos
- By Chef Alberot Herraiz of Fogón restaurant
- Size - 208 Pages – 108 Recipes
Finally, a comprehensive book that tells you exactly how to make a great paella! Learn about paella history, the best pans and tools to use, the essential ingredients and why they are important. And most importantly you will learn the proven techniques to create a paella triumph.
Some key questions he answers are: What kind of paella pan should you use, and how many people will the pan really serve? What is the best way you prepare your saffron and broth? What is the optimal time to add the paella rice? How do you make socarrat, the crunchy rice layer on the bottom? How do you cook using the stove top vs the oven vs a propane burner?
Alberto Herraiz was born in La Mancha into a family of chefs. In 1997 he opened a restaurant in Paris called Fogón focused solely on authentic paella and tapas and runs it to this day. He was inspired to offer these “best known and least well understood” of Spanish dishes. Now he has created a comprehensive guide, containing not only 108 excellent recipes with pictures, but everything you need to know about paella for success.
This paella book is wrapped in a cloth dust jacket mimicking the traditional Spanish rice bag, and makes a handsome gift for the paella lover in your life.
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"Well received "
Ronald Jenks Sr - Westport, OR - Dec 27, 2015
"It is a wonderful book, can't wait to make my first Paella."
Lucy Dominguez - Carlsbad, CA - Dec 20, 2015