In the preface to 1080 Recipes Spain's revolutionary chef, Ferran Adrià, states, "This is a timeless book. When you read it, you suddenly realize the glories of the food in front of you...Ours is a splendid cuisine, born out of the pleasure of eating, and it is also one that is perfect for those who have little time to cook, but who don't want to give up the enjoyment of eating well, and thus, of feeding their souls as well as their stomachs."
Tapas bars have shed light on the Spanish cuisine and introduced us to the ingredients of Spain, the fabulous Serrano ham, subtle smoked paprika, chorizo, piquillo
peppers, Spanish
olive oil, saffron and sherry wines. That is but the beginning for Spain also shows the influences of the many peoples who dominated the land throughout its history, from the Moorish Andalusia to the northern Pyrenees that abut France, the cooking is varied and rich. 1080 RECIPES gathered these multiple influences under one cover appearing in Spain thirty years ago, and was scooped up by eager housewives across the country, establishing it as the Spanish bible of cooking.
Translated into English, with adjustments for the availability of ingredients, 1080 Recipes is divided into several chapters covering everything from appetizers to stews, from seafood and meats of all categories (game and small birds as well as classic poultry) to vegetables to desserts of classic flans and sophisticated cakes. The recipes are succinct, written to be used and used again and you will want to use the rich olive oils and cured meats that are prized in Spain.
We can only hint at the richness of such a complete work, but this is a book for discovery as well as for the familiar. As one example, rice is a Spanish staple, familiar to us all, and there are several paella recipes, but paella is not the only way of preparing rice. Among the many rice dishes Ortega offers, you will find Yellow Rice with Scrambled Eggs, Indian Rice with Raisins and Pine Nuts, Rice with Sausages and Bacon Rice with a Crust. Under the heading of shellfish you will find recipes for spider crabs, crayfish, Mediterranean shrimp, spiny lobsters, shrimp, and langoustines. This rich variety appears in all categories from soup to vegetables to desserts.
To entice you into cooking an authentic meal, there are recipes composed by Spanish chefs working in Spain and around the world. 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. There is a section giving cooking information and a glossary as well as a directory of where to purchase Spanish foods, both on line and in stores
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