February 6, 2012
This comprehensive cookbook on paella — an ever-popular Spanish dish — reveals the origins, traditions and versatility of this comforting winter dish. Author Alberto Herráiz, a Spanish chef now based in Paris, explains how to make authentic paella at home, showing basic step-by-step instructions and covering all the techniques and ingredients. Paella (2011 Phaidon) offers more than 100 recipes for different varieties of paella, from the most simple to lesser-known regional variations. Try a spring vegetable quinoa (pictured above), white paella rice with ham, or a sweet dessert with goat’s milk.