By Alberto Herráiz
Editions de l'Epure - 6,50 € (buy)
The paella is a very thin, round iron pan, with a slightly concave bottom, low sides and two handles. However, above all, paella is a cooking technique.
Alberto Herráiz takes a fresh look at some of Spanish cookery’s traditional dishes. He invites us on a journey of discovery of his very special culinary world, sharing the techniques and the tips relating to these classic dishes, now updated and served in his restaurant, the Fogón (Paris VI).
Alberto Herráiz’s ten books are a wonderful introduction to Spanish cuisine.
Also available in presentation box set format.
Translation: Ariane Cochois – Year published: 2007
Format: 12 x 21.5 cm - 24 uncut pages – Foxing, exercise book format, linen thread –
Restaurant Fogón - 45 quai des Grands Augustins - 75006 Paris - 01 43 54 31 33 - fogon@fogon.fr