1080 Recipes (ISBN 0714848360)

Amazon.com Review:
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 1/2 ounces thickly sliced bacon, cut into 1/2 inch wide strips --3 1/4 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.

omnivores only:
I got this cookbook hoping to learn a little bit more about spanish cooking. The only thing I learned is vegans need not apply! or vegetarians for that matter. Too bad, I was really excited to own this, now I'm selling it. Any takers?

Great Staple for Cookbook Library:
Wow! This is a really comprehensive cookbook with tons of interesting recipes. It is a technical book and many of the recipes take time to create, so if you don't like spending a lot of time in the kitchen, it's probably not the book for you. I know I will never make all 1080 recipes, but I really enjoy reading through the book and have been able to apply many of the techniques it presents to other recipes and other dishes I have prepared.

An absolute must have recipe book!:
I first started traveling to Spain in 2001 and I fell in love with Spanish cuisine. I realized that my good friend, who cooked all the time, was using a book called 1080 Recetas. She said that every Spanish household had it and that it was how she learned how to cook. When I saw that this recipe book was translated in English, I was ecstatic. Finally! I have been cooking a variety of recipes with this book (no picture required in order to get it right, although the illustrations and photos are exquisite) for almost a year. I am COMPLETELY satisfied and I have evolved as a cook. Now, after having lived in Spain for two years, and four years later (and currently) in the States, I can say that I have a bit of Spain with me.

1080 Recipes - excellent basic text for Spanish cooking:
1080 Recipes is an excellent basic text for Spanish cooking. It has innumerable fish recipes that are both tasty and simple. Once the basic techniques are mastered the recipes alow for considerable innovation. A good addition to anyone's library of cookbooks.

(English version) Why, oh why?:
I didn't try many of the recipes, but for starters i was particulary curious about one recipe: Orange Marmalade. Why does this book present only the "English version" and why doesn't it present also the original Spanish version. I was interested in authentic spanish cuisine, not "adapted" recipes. But overall, a wonderful book.