- Gebundene Ausgabe: 226 Seiten
- Verlag: Henry Holt (23. September 1999)
- Sprache: Englisch
- ISBN-10: 0805056238
- ISBN-13: 978-0805056235
- Größe und/oder Gewicht: 24,4 x 19,4 x 2,3 cm
- Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen Alle Rezensionen anzeigen (4 Kundenrezensionen)
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Amazon Bestseller-Rang:
Nr. 436.004 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 32 in Englische Bücher > Kochen & Genießen > Kochen nach Zutaten > Reis & Getreide
- Nr. 46 in Englische Bücher > Kochen & Genießen > Regional & International > Europäisch > Spanisch
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Produktbeschreibungen
From Booklist
Casas has set out on a mission to rescue Americans from their misunderstanding of paella. For those who have always assumed that authentic paellas mound their pans with chicken, sausage, several kinds of shellfish, and a host of other ingredients, Casas sets the record straight. Her true paellas feature just one or two seafoods or meats or vegetables so that flavors stay pure and distinct. Casas also emphasizes the importance of the rice used in paella. Rather than standard American long-grain rice, a respectable paella requires short-grain rice such as Italian arborio, the basis for risotto. In fact, the standards for a good paella run parallel to those for a good risotto. Both dishes demand fresh, flavorful stock and good garnishing, and perfectly seasoned and chewy rice defines the essence of both creations. Casas has rescued a much-maligned dish and demonstrated how delightful it can become in the hands of a knowledgeable, thoughtful cook. Recipes for appetizers and desserts complementing paella frame the book's principal subject. Mark Knoblauch
From Library Journal
Casas says paella is her passion, and she's determined to show Americans what a "glorious" dish an authentic paella can be. Rather than the usual jumble of shellfish, chicken, and sausage, she prefers versions that feature one particular ingredient. She emphasizes the fact that the rice isn't an afterthought; rather, "the texture and flavor of the rice is everything." She includes recipes for more than 50 different types, from the classic Black Squid Paella ("one of the paella greats") to Vegetable Paella with Spicy Garlic Sauce; there are also recipes for tapas, desserts, and some delicious sauces and dips. Casas is well known for her authoritative books on Spanish food and wine (e.g., Delicioso! The Regional Cooking of Spain, LJ 3/15/96), and most collections will want her latest.
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
Format:Gebundene Ausgabe
I love to cook, but have always been intimidated by paella. I'm not sure if it was the special pan or the expensive saffron- but I never tried it until I bought Paella! Our first attempt was not only delicious, but down-right memorable. Casas explains each ingredient and process clearly, indicating substitutions for more familiar ingredients where appropriate. Don't wait! I made my first paella without a paella pan or saffron. Maybe Santa will bring both because I'm certainly not going to stop making paella!
Format:Gebundene Ausgabe
Penelope Casas has come up with yet another indispensable addition to anyone's library of Spanish cuisine. This book greatly expands our knowledge of Spain's great rice dishes and I highly recommend it. Although many paella and arroz recipes seem daunting, if you follow Ms. Casas instructions you will find that, except for prepping the dishes, good paellas are surprisingly easy to make, colorful on the table, and usually popular with everyone. These enjoyable dish can even be reheated by micro-wave the next day, if indeed, there is any left. (My advice is to make double the amount you think you will need.) Making paella is a great family endeavor and the dish is a great dinner party, picnic, or outdoor barbecue dish. The variety of rice dishes in Casas's book gives an idea of the great diversity of Spanish cuisine.
Format:Gebundene Ausgabe
I've been a lover of paella since my first trip to Spain in 1972 (I've been back many times since) and when I saw this book, I was thrilled. I tried out 2-3 of the recipes and was very happy with the results. It was actually a lot easier to make a paella than I expected. This book is the ultimate guide for Spain's best-known dish!
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