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

by Jeff Koehler (Author)
Key Phrases: probe the pan, choke scraped, pound cuttlefish, United States (more...)

Editorial Reviews

From Publishers Weekly
Koehler does an excellent job of deconstructing paella, an often intimidating dishes. He clearly explains the different types of rice and the best pans (from which the name paella comes); the largest section of the book focuses on the endless variations of paella, starting with the original Paella Valenciana, made with fresh beans and snails. Paella à la marinera (Fisherman's Paella), one of many seafood versions, includes mussels, monkfish and squid, while Paella de pescado azul is made with bluefish and artichokes. The popular Mixed Poultry and Seafood Paella is included as well as Rosa'sfamous Shellfish Paella. Other delightful versions are Paella with Rabbit and Artichokes and Paella with Pork Ribs and Turnips. Freelance food and travel writer Koehler also presents dishes using the traditionally Spanish cazuela (a wide, shallow terra-cotta casserole) and the caldero (a heavy cast-iron or terra-cotta pot), which produce dishes that are moister and soupier than paella. Two rice pudding recipes make up the dessert section, and Koehler finishes with sources on where to buy rice-cooking equipment and Spanish ingredients, as well as a list of restaurants in Spain that will accommodate every desire. (Nov.)
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Product Description
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 special, to sumptuous vegetarian variations, to surprising soups and sweet takes. Stunning scenic photographs, shots of the finished dishes, plus a source list of unusual ingredients and special equipment round out this gorgeous homage to one of Spain's national culinary treasures.

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Product Details

• Hardcover: 144 pages
• Publisher: Chronicle Books (September 21, 2006)
• Language: English
• ISBN-10: 0811852512
• ISBN-13: 978-0811852517
• Product Dimensions: 8.1 x 7.2 x 0.7 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #44,416 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #4 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Rice & Grains
  #8 in	Books > Cooking, Food & Wine > Regional & International > European > Spanish
  #13 in	Books > Cooking, Food & Wine > Regional & International > European > Mediterranean

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars A very appealing addition, February 2, 2007

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

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.

8 of 10 people found the following review helpful:

5.0 out of 5 stars A wonderful little rice book, September 29, 2006

By	William D. Colburn "buys things on amazon far... (Socorro, NM USA) - See all my reviews (REAL NAME)

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.

2 of 2 people found the following review helpful:

5.0 out of 5 stars You must have this..., October 31, 2008

By	Misha (Orange County, CA, USA) - See all my reviews

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.