1080 Recipes

1080 RECIPES is the definitive book on traditional and authentic Spanish home cooking, trusted throughout Spain for over thirty years. Written by Spain's best-loved food authorities, it showcases the fastest growing cuisine in popularity, with Spanish restaurants and tapas bars opening in cities all over the world. A bestseller since publication, 1080 RECIPES has sold millions of copies in Spain. It contains 1080 recipes from all Spanish regions, covering everything from appetizers to stews, from vegetables to desserts. 1080 RECIPES is designed by Javier Mariscal, the famous Spanish graphic designer and illustrator, and it includes over 200 illustrations he has created exclusively for this edition along with 100 specially-commissioned photographs.

The Barnes & Noble Review

Spanish cuisine, once the neglected stepchild of European culinary exports, has come into its own in the United States, thanks to a recent resurgence in tapas bars and specialty restaurants devoted to its preparation. Now comes serious help for those who don't merely want to eat glorious dishes from Spain's many regions, but who want the secrets to preparing them. When Phaidon Press brought The Silver Spoon out in its first English edition, they brought to Americaan cooks their first look at the bible of the modern Italian kitchen. With this indispensible volume, they offer up a similarly overdue translation of 1080 Recipes -- Spain's Joy of Cooking, a bestseller in that country since its publication in 1972. This magnificent edition is at once a thorough guide to every aspect of Spanish cooking and a beautiful work of art. Nearly every page is embellished with full-color pastel drawings newly commissioned for this edition by Spanish artist and graphic designer Javier Mariscal. In his hands, eggplants and artichokes pop off the page, dogs nestle next to fully loaded tables of food, and red wine adds a deep burgundy splash to any meal. Then, there are the recipes, all 1080 of them. The Ortegas provide instructions on how to cure fresh olives at home, more than 50 pages of the tartlets, appetizers, and cold plate dishes that make up a good tapas selection, over a half dozen recipes for paella, and desserts like melon and fig aspic. Most ingredients should be easily obtained at any American grocery store (they provide suggestions on how to find more exotic ones) and the recipes are tailored for daily home cooking. This is the kind of cookbook that is so lovely you want to set it on a coffee table for perusing. But it's most definitely meant to be used. --Amy Benfer

Simone Ortega has been writing about cooking for over 50 years. Three generations of Spaniards have learned to cook with her books on gastronomy, which have sold millions of copies nationwide. She is considered one of the foremost authorities on traditional Spanish cooking. Inés Ortega has worked with her mother, Simone, for many years, and is an established and highly regarded food writer in her own right.