Overview The definitive book on traditional and authentic Spanish home cooking A bestseller since its publication almost forty years ago, millions of copies have been sold in Spain Spanish cuisine is the fastest growing cuisine in popularity, with Spanish restaurants and tapas bars opening in cities all over the world Contains 1080 recipes from all Spanish regions for everything from appetizers to stews, from vegetables to desserts All recipes thoroughly updated and revised for the English-speaking markets Designed by the famous Spanish graphic designer and illustrator, Javier Mariscal, and including over 500 illustrations he has created for this edition together with 104 specially commissioned photographs
From the publishers of The Silver Spoon, Spain's best-loved cookbook, available for the first time in English. 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.
One out of 1080: A Sample Recipe from 1080 Recipes
Potatoes with chorizo and bacon
Patatas con chorizo y bacon
Serves 4
Ingredients
--3 tablespoons butter or 4 tablespoons lard
--5 tablespoons sunflower oil
--2 ounces chorizo sausage, peeled and thinly sliced
--3 ½ ounces thickly sliced bacon, cut into ½ inch wide strips
--3 ¼ pounds small potatoes, preferably new potatoes, unpeeled
--1 tablespoon chopped fresh parsley
--1 clove garlic, finely chopped
--salt
Melt the butter or lard with the oil in a pan or large skillet. (It needs to be big enough to hold the potatoes in a single layer.) Add the chorizo and bacon and cook over medium heat, stirring constantly, for a few minutes then add the potatoes. Season with salt and cook covered over low heat, shaking the pan occasionally, for 45-60 minutes, until the potatoes are evenly browned. Just before serving, sprinkle with parsley and garlic and stir for a few minutes more. Transfer to a warm serving dish and serve immediately.
Note: Some types of chorizo become hard with prolonged cooking. To prevent this, cook the slices with the bacon, then remove and set aside. About 10 minutes before serving, return the slices of chorizo to the pan.
