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1080 Recipes Hardcover – October 1, 2007

by Simone Ortega (Author), Inés Ortega (Author)

49 customer reviews

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1080 is to Spanish cuisine what the Silver Spoon is to Italian cuisine - a book that has been considered the bible of traditional Spanish cooking since it was first published over 35 years ago. 1080 contains a comprehensive collection of authentic Spanish recipes, covering everything from tortilla to bacalao. It is divided into 17 chapters and includes 1080 recipes, menu plans, cooking tips and advice, and a glossary. It is a no-fuss, friendly and approachable book for all home cooks and covers every Spanish dish you could want to make.

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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

Ingredients
--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
--salt

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.

Review

'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

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Product Details

Hardcover: 960 pages
Publisher: Phaidon Press; 1st edition (October 1, 2007)
Language: English
ISBN-10: 0714848360
ISBN-13: 978-0714848365
Product Dimensions: 7.3 x 3.5 x 11 inches
Shipping Weight: 5.4 pounds
Average Customer Review: 4.1 out of 5 stars See all reviews (49 customer reviews)
Amazon Best Sellers Rank: #70,271 in Books (See Top 100 in Books)
- #11 in Books > Cookbooks, Food & Wine > Regional & International > European > Spanish
- #7544 in Books > Teens

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Customer Reviews

4.1 out of 5 stars

5 star		51%
4 star		25%
3 star		10%
2 star		10%
1 star		4%

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Top Customer Reviews

Very good - but NOT the last word on Spanish cooking

By Carlos on November 19, 2007

Format: Hardcover Verified Purchase

For American devotees of the Spanish kitchen, this is definitely one to own, a publishing event. A physically impressive book, not only for its heft but also its attractive design, durability, and conveniences (American units, satin page markers), it's actually a huge improvement over the Spanish paperback original. The recipes are clearly and well-written, and do represent a nearly exhaustive compilation. But this collection is not without faults.

First, a few words about the presentation. It would have been nice, in light of Spain's tremendous regional diversity, if the geographical provenance of each recipe had been identified. Too often outsiders have a monolithic view of Spain, its culture and cuisine. Spain is not just the land of paella and sangria - and the best Spanish cookbooks illuminate this culinary mosaic. Certainly, Ortega offers a sweeping itinerary, but she's not much of a tour guide. For that matter, it's always nice when cookbook authors introduce their recipes with brief blurbs that pique both the appetite and the imagination. Casas' The Foods and Wines of Spain, Mendel's Cooking from the Heart of Spain, and Von Bremzen's The New Spanish Table all do a great job with this - but it's entirely lacking here. If you're like me and like stories to go with your food, you'll be disappointed. In fact, there's nothing artful or romantic about Ortega's style. This probably reflects 1080's original purpose as a ready-reference for busy housewives.Read more ›

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The Ultimate Spanish Cookbook

By L. Moy on November 1, 2007

Format: Hardcover

I went to Spain for a summer because I was in love with the language, and I returned with what can only be described as an obsession with the cuisine. While there, I cooked with Maribel (my madrileña hostess), spent hours wandering through markets in cities all over the country, and passed countless nights hopping from tiny bar to tiny bar sampling tapas with friends. Before I left Madrid, I asked Maribel for guidance in my future cooking endeavors. She beckoned me into her kitchen, reached up to a short shelf above the pots and pans, and pulled down her beloved dog-eared food bible, 1080 Recetas De Cocina. "You must get a copy of this book," she told me in Spanish. "Follow the recipes exactly. This has everything."

A couple weeks later, I purchased a copy of the book in Salamanca. In the three years since my return home, I have carefully steered myself through many rewarding home cooking experiences equipped with 1080 Recetas in one hand and a Spanish-English dictionary in the other. The results are always delightful.

I have been eagerly awaiting the release of this translated version of the book for several months now. I finally received my copy yesterday, and I am happy to report that it does not disappoint! At first sight the gorgeous cover took my breath away. When I opened it I discovered all my favorite recipes inside, lovingly translated to English and converted to U.S. customary units of measurement, beautifully complemented by the vibrant illustrations of Javier Mariscal.

The book does cover everything -- tapas, condiments, sauces, fresh vegetables, quick dishes, and savory meats. The recipes are well written and easy to follow.

To echo Maribel: You must get a copy of this book!

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There may be some unit conversion problems

By Mark R. Johnston on January 15, 2008

Format: Hardcover

I just got this book as a present. I was very excited to try something from it because it is so graphically and volumetrically impressive. Looked in my cupboard and figured I at least had the ingredients for Quiche (Recipe 56). So I dove right in, and not being much of a pastry chef failed to realize that to "Gradually stir 1 1/4 cups water", into a pastry dough comprising only 1 3/4 flour would be a disaster. About 1/2 cup water into the gradual stirring I realized I'd made more a batter than a pastry dough. Clearly the unit conversions have not been carefully edited, and the recipes have not been tested by an English speaking tester. I worry that unless you already know what you are doing, you will be led astray by this sort of carelessness.

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This is not Traditional Spanish Cuisine

By Miguel Alfonso Ramos on August 5, 2013

Format: Hardcover Verified Purchase

First and foremost I had a terrible disappointment with this book, the book might deserve a better punctuation but I have an issue with it, you can't call a disorganized recollection of international recipes, with a bigger focus in Spanish food, The Bible of Spanish Cuisine.

Let me set up a list of points against this book:

1: It is almost insulting to call this book of Spanish cuisine, with recipes on it like Spaghetti Carbonara, Pizza, French Alioli, Tarta Tatin.... It's ok to make a cookbook with a thousand and some recipes but it's not right to market is as a good guide of Spanish cuisine.

The reason I gave it 2 stars it's just because it's interestingly designed and the compilation of recipes is original and it may be useful if you need inspiration on what to cook for dinner, but lets stay it clear although there is a lot of Spanish Plates this is not an Spanish Cuisine compilation.

There is a huge lack of respect of what is and what is not Spanish, there is a long list of self invented recipes and over all, the thing that it annoys me the most is that I could write 50 recipes by heart that are made in any Spanish household, known by any Spanish chef or cooker, unique from Spain and thus widely popular that aren't here, recipes that are trully representative of Spanish cuisine that have been ignored to grant space for silly personal inventions or Italian, French or Chinese food.

Bacalao al pilpil, zarzuela de pescado, tocinillos de cielo, any recipe with cochinillo, espinacas a la catalans, etc,etc,etc are cear examples of what I mean

2: The author: First and foremost, just because you are one of the earliest writers of a recipe book in Spanish language it does not make you an expert in Spanish Cuisine.Read more ›

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Most Recent Customer Reviews

Amazing recipe book -- it's huge

Amazing recipe book -- it's huge! Only downside is that some of the recipe instructions aren't very clear. Overall fantastic book, though.

Published 1 month ago by Jason Michael Rodriguez

Classics never go out of style

This is a classic. You can use the recipes as written but, like most great cookbooks, "1080 Recipes" is a reference work, a chance to learn tastes, technique and culture. Read more

Published 2 months ago by J. Martin

I bought this book for myself but found it to ...

I bought this book for myself but found it to be very hard to read and the recipes are a little complicated

Published 9 months ago by great product

the book is beautiful and the recipies are clear and easy

I'm Spanish and bought it as a gift to an American friend. the book is beautiful and the recipies are clear and easy.

Published 10 months ago by Marilyn

Great recipes, lousy binding that fell apart day one.

The recipes (which is why we bought the book) are varied and the ones we have tried have been uniformly very good. The quality of the book binding, however, is terrible. Read more

Published 20 months ago by JoeInTampa

Such a beautiful recipe book in excellent condition

This was another phenomenal purchase. Such a beautiful recipe book in excellent condition. Thanks.

Published 21 months ago by Roxanne Barger

Five Stars

good!

Published on January 19, 2015 by SUNGHEE LEE

Looking forward to preparing meals with these recipes. I ...

Looking forward to preparing meals with these recipes. I have made tapas and paella for many years, and this expands my repertoire. It will get a lot of use.

Published on September 11, 2014 by Amazon Customer

Classic Recipes of Spain

Classic book for recipes from Spain. I was told by a good friend --- a native of Madrid -- that everyone in Spain has this book: His grandmother, his mother and his wife. Read more

Published on July 24, 2014 by Tenswim

awesome!

Great book, excellent quality and recipes. I've made a few dishes and they're very different from what I would normally make, which I like. Read more

Published on May 16, 2014 by Andrew-James