La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast

by Jeff Koehler

Book Overview

The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original paella valenciana, studded with chicken and rabbit, to his mother-in-law's Saturday shellfish...

• Format: Hardcover
• Language: English
• ISBN: 0811852512
• ISBN13: 9780811852517
• Release Date: September 2006
• Publisher: Chronicle Books
• Length: 144 Pages
• Weight: 1.31 lbs.
• Dimensions: 0.8" x 7.3" x 8.3"

Customer Reviews

If you love paella, buy this book

This book is for a good cook that loves paella. It walks you thru the technique, the basic ingredients and than provides a variety of wonderful recipes.

You must have this...

La Paella is really great book. It describes the history of Paella, various in Paella depending of geographical location and gives you great tips to make the best Paella ever. I mean it. Just don't forget to get right Paella pan.

Dad really enjoyed this

was a birthday gift for my father, he really enjoyed using it. very happy with the service, also

A very appealing addition

Jeff koehler's recipes comprising LA PAELLA: DELICIOUSLY AUTHENTIC RICE DISHES FROM SPAIN'S MEDITERRANEAN COAST requires access to fresh seafood for success. That said, this is a culinary recipe collection that packs in paella rice/seafood dishes on nearly every page - and adds a few non-seafood dishes from rabbit to pork to boot - making for an excellent survey of the varied tastes of paella. Color photos of Spanish dishes and finished paellas liberally pepper a survey which lends to beginner use: dedicated gourmet club members and community libraries strong in ethnic cookbooks will find it a very appealing addition to their collections.

A wonderful little rice book

I like rice. A lot. I value it almost as highly as my eyes, and possibly a bit higher than my hands. I got this a few hours ago, so I haven't cooked from it, but I have sat around reading it. I like it. One recipe caught my eye for its oddness. It calls for thyme stems, with the leaves and flowers discarded. I can't say I've ever seen a recipe do that. I've seen lots that want the flowers in the pot and the stems discarded, and plenty that want both leaves and stems. The recipes are diverse. My first flip through it looked to me like it was heavy on rabbit, and snail. A subsequent investigation tells me that it is much more diverse. I skimmed over at least one vegetarian recipe (I think there are actually three of them), as well as diverse dishes calling for all manner of fish and crustacean, plus rabbit, pork, snail, mushroom, squid ink, and vegetable. It is a bit heavy on snails. But I'm sure you can leave them out of some of the dishes. Overall I'm far more happy about this purchase than I thought I would be.