Paella is Spain's best-loved dish, popular the world over and perfect to cook for friends. The definitive home-cooking manual on paella from the renowned expert, Alberto Herraiz. Explains everything you need to know in order to cook authentic paella at home, showing the basics step by step and covering all the techniques and ingredients. Contains 116 recipes for numerous varieties of paella, from the most simple to lesser-known regional variations.
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Review
'there's plenty in this attractive tome to encourage you to bring a bit of that Spanish sunshine into your kitchen' Wharf, 9 June 2011
About the Author
Alberto Herraiz was born in Castilla la Mancha, Spain, into a family of four generations of restaurateurs. After running several restaurants in Spain, he moved to Paris in 1997 to open Fogon, where he has perfected the art of paella, gaining a Michelin star in 2009.
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Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
Format:Hardcover
I also bought this book for my husband. We are both good and exacting cooks and were delighted to find a book so very precise in its methodologies. Living in Italy we have had to substitute rice from the Po (this has meant timings have had to be marginally altered) but the net results have been astonishing good. The stocks, while complicated, are worth the extra effort. Not often either of us has been tempted to give a cookery book five stars, but this is undoubtedly one of our best purchases in the last couple of years!
5 of 5 people found the following review helpful
By Archiepea
Format:Hardcover
Have only made one recipe so far but I thoroughly recommend this book as it was the first time I achieved the elusive caramelised crust! I had no idea there were so many paella recipes in the world!
4 of 4 people found the following review helpful
By Ian
Format:Hardcover|Amazon Verified Purchase
This is a very useful book for an experienced cook interested in paella, but it is frustrating.
Good points:
* It is superb on technique with lots of useful tips and hints. If you have problems with the rice being too hard, or burning, or not sure about how to get the basics right, then following the instructions in this book will solve all those problems for you. My paellas are much much better and more consistent as a result.
* Some very good recipes. I've cooked the paella valenciana recipe many times, and it is a winner.
Frustrations:
* With a few exceptions, the author doesn't explain where a recipe comes from. I'm interested in traditional recipes and regional variations, and he doesn't explain which are the traditional ones as opposed to something the author made up. And he has made up a lot of 'modern' ones, eg Indian-style paella, new york style paella, paella with foie gras, paella with truffles, paella with champagne... and so on. Knowing which of the 80 or so recipes are traditional and authentic would help a lot.
* A lot of the recipes are very complicated. There are too many elaborate recipes for fish paella (eg langoustines and morel mushrooms or red mullet and white truffle). I was looking for a simple fish and vegetables paella recipe, and there isn't one - instead I needed to combine elements of several different recipes. This is why I say it is not for a beginner cook.
Good points:
* It is superb on technique with lots of useful tips and hints. If you have problems with the rice being too hard, or burning, or not sure about how to get the basics right, then following the instructions in this book will solve all those problems for you. My paellas are much much better and more consistent as a result.
* Some very good recipes. I've cooked the paella valenciana recipe many times, and it is a winner.
Frustrations:
* With a few exceptions, the author doesn't explain where a recipe comes from. I'm interested in traditional recipes and regional variations, and he doesn't explain which are the traditional ones as opposed to something the author made up. And he has made up a lot of 'modern' ones, eg Indian-style paella, new york style paella, paella with foie gras, paella with truffles, paella with champagne... and so on. Knowing which of the 80 or so recipes are traditional and authentic would help a lot.
* A lot of the recipes are very complicated. There are too many elaborate recipes for fish paella (eg langoustines and morel mushrooms or red mullet and white truffle). I was looking for a simple fish and vegetables paella recipe, and there isn't one - instead I needed to combine elements of several different recipes. This is why I say it is not for a beginner cook.
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Most Recent Customer Reviews
3.0 out of 5 stars
paella book
the recipes are simple, and quick and there are for all tastes. the pictures are not that nice, so do not choose a recipe on the basis of the picture.
Published 4 months ago by Caroline
5.0 out of 5 stars
cookery Book
I chose the book because it appeared to be the most authentic Spanish paella. I was roght it is a wonderful book with good recipes
Published 6 months ago by Mrs B.Cameron
5.0 out of 5 stars
Paella book perfection!
I bought this product for my father for christmas and its great! It reasonably priced and i havent seen this book anywhere else!
Published 16 months ago by Chaz :D
4.0 out of 5 stars
Paella
Very detailed book, I love paella, and I'm sure there are some wonderful recipes in here, it does tend to make it look rather hard though, but if your really into cooking then this... Read more
Published 19 months ago by Mrs S J Foster-Collins
4.0 out of 5 stars
Paella
This is a really authentic Paella cookbook, with a good variety of recipes.I have made a couple already and look forward to trying many more.
Published 20 months ago by jessrae
4.0 out of 5 stars
Paella Party
I bought this book for my husband who makes paella every once in a while. The instructions are great. Read more
Published 22 months ago by Naomi K
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