1080 Recipes
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1080 Recipes [Hardcover]

by Simone Ortega, Inés Ortega
4.0 out of 5 stars  See all reviews (39 customer reviews)

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Editorial Reviews

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

--3 tablespoons butter or 4 tablespoons lard
--5 tablespoons sunflower oil
--2 ounces chorizo sausage, peeled and thinly sliced
--3 ½ ounces thickly sliced bacon, cut into ½ inch wide strips
--3 ¼ pounds small potatoes, preferably new potatoes, unpeeled
--1 tablespoon chopped fresh parsley
--1 clove garlic, finely chopped

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.


'would cheer up any kitchen.' Sunday Times 'the best Spanish cookbook ... ever! ... truly comprehensive, with clear explanations to help non-natives cook' Observer Food Monthly 'This bible of Spanish cookery is a real classic' Gordon Ramsey, Delicious

About the Author

Simone Ortega has been writing about cooking for over 50 years and three generations of Spaniards have learned to cook through her books on gastronomy, which have sold millions of copies nationwide. She is considered one of the foremost authorities on traditional Spanish cooking, and has contributed articles and recipes to countless newspapers and magazines. 1080 is her most famous and best selling cookbook. Inez Ortega has worked with her mother, Simone, for many years and is an established and highly regarded food writer in her own right.
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