108 Paella Recipes, and Everything You Need to Know
to Make the Perfect Paella
One of Publishers Weekly's Top Ten Most Anticipated Cookbooks of the Summer
"Alberto Herraiz is the best paella chef in the world." - Ferran Adria
Paella is Spain's best-loved dish for a reason. You can make it for any number of people, in almost any variation, on the barbeque or on the stove, and in just one pan - it is the ultimate meal for entertaining. As paella becomes more and more popular outside of Spain, it's about time Americans learned how to create the many variations of this delicious dish in their own kitchens. Phaidon is pleased to announce the publication of PAELLA (Phaidon; July 1, 2011; $39.95) by Alberto Herraiz, featuring 108 paella recipes and cooking techniques from the world's best paella chef.
Unquestionably one of the most festive communal foods, traditionally served family style from one pan, most people don't realize that paella can be savory or sweet and can include ingredients as diverse as rabbit and crab, to coconut and mango. Paella doesn't even have to be made with rice, and can be made with bulgur, quinoa, or almost any other grain. Alberto Herraiz has made a thorough study of paella and presents its limitless variations in PAELLA.
Born and raised to a family of generations long restaurateurs, Herraiz eventually moved to Paris to open his world-famous paella and tapas restaurant Fogón, gaining a Michelin star in 2009. In PAELLA, Herraiz teaches how to make the perfect basic paella along with 70 traditional recipes like paella with chicken, shrimp, and squid or paella with lobster, and also includes recipes for more unusual, contemporary recipes such as quinoa paella with spring vegetables, and sweet tapioca paella with cherries. As he says, Herraiz holds true to the basic principles of paella, but the spirit of experimentation over several years has led him to find an infinite number of variations.
PAELLA is a step-by-step guide to the art of paella put together by Herraiz, and includes his most popular recipes. Everything from the history of paella, to the various pans that can be appropriately used to make it, a glossary of terms, and a guide on where to buy the best Spanish ingredients from around the world, to the exact timing and techniques are included. PAELLA is the ultimate guide to making a dish that absolutely everyone on your summer entertaining guest list will love.
About the Author
Alberto Herráiz 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 Fogón, where he has perfected the art of paella, gaining a Michelin in 2009.
Restaurant Fogón - 45 quai des Grands Augustins - 75006 Paris - 01 43 54 31 33 - fogon@fogon.fr