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Paella (Anglais) Relié – 20 mai 2011

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Description du produit

Présentation de l'éditeur

The definitive home-cooking manual on Paella from renowned expert, Alberto Herraiz

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Format: Relié Achat vérifié
Ce livre est bien présenté pratique à utiliser et les explications sont claires, la couverture est rigide, les photos sont appétissantes et donnent envie d'exécuter la recette
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Par elie16100 le 29 avril 2012
Format: Relié Achat vérifié
Quite complete book and impressive receipes and variations on the basic theme.
If anything could be improved it would be:
More pictures in the traditional paella section of the book.
The idea behind the book's cover (cloth) fits the subject perfectly
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Commentaires client les plus utiles sur (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards) 4.6 étoiles sur 5 44 commentaires
60 internautes sur 61 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A Paella making manual- finally something for the beginner 3 août 2011
Par Walter Mitty - Publié sur
Format: Relié Achat vérifié
Think of this book as more technique based instruction and less of a recipe driven cookbook. There are many Paella cookbooks that have recipes, but fall short on showing you how to make the perfect socarret (the perfectly crunchy rice layer on the bottom)and how to layer in the flavors. You see, paella is all about the rice and less about all the other stuff thrown on top.

That said, the book (I like to call it a manual) is divided into five main sections:
1. The history of paella, the different kinds of paella pans Paderno World Cuisine 18.5 Inch Polished Carbon Steel Paella Pan and which is the best to buy. I disagree with the author. The enameled, dimple bottom pan La Paella Enameled Steel Paella Pan, 18-Inch is better than the carbon steel because rust and cleanup are issues to deal with. Read the book yourself, and decide on your preference.
There are different kinds of paella (5 types in the book)
a. a thorough section on making the sofrito, frying the rice, making the socarret, proportions and textures.
b. the types of rice and substitutions, spices and other ingredients. Revealing pictures accompany the text.
c. there is a very thorough basic recipes section which covers step by step techniques, using various types of stocks, flavored oils and various types of sofritos.

2. Cooking Paellas on the stove, then oven (relevant since most people don't own a tripod paella burner? Large Paella Burner with Tripod and Regulator.
a. Again, the author gives the entire technique step by step w/ detailed pictures with at least 40 recipes. Until now, I had never heard of a black rice paella.
b. Shellfish and other protein ingredients can easily be substituted. Other ingredients like pimenton, bomba rice, saffron can be ordered online. Since bomba rice Bomba Paella Rice by La Tienda is expensive, try using short grain arborio rice until you feel confident with your technique. Feel imaginative and subsitute spanish chorizo with some other hard sausage. The point is that it's all about the rice and the absorption of flavors. When you're a beginner, you want to nail the technique first.

3.Cooking Paellas on the barbecue. This is a little harder, since the author only covers wood fires. I suspect more people (like me) want to cook theirs on a Weber kettle grill Weber 751001 22.5-Inch One-Touch Gold Charcoal Grill, Black. That's how I do it, with chimney Weber 87886 Chimney Starter full of good quality charcoal briquetsKingsford Charcoal - 6 Pack]. If you want to use hardwood charcoal [[ASIN:B000UH7A56 Cowboy Charcoal Llc 20Lb Cowboy Charcoal 13020 Charcoal, that's fine. I just like the steady heat from compressed briquets. The author includes twelve recipes, including the very delicious Valencian, Seafood paella recipes. TIP: I find it easier to make the sofrito on the stove in advance rather than cooking it down in the paella pan.

4. Paellas made without rice. What? Yes, they're made with a vermicelli-like noodles. 9 intriguing recipes are included.

5. Sweet dessert paellas. 8 recipes are included. The sweet tapioca paella with cherries was awesome.

An extensive glossary and index section follows. This is a true manual on making paella. No other book or magazine article comes close, and is well suited for the beginner. Buy it, you won't regret!
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The Paella bible 22 juin 2016
Par P. Mulloy - Publié sur
Format: Relié Achat vérifié
Fourth generation restaurateur and native of Castile-La Mancha, Chef Alberto Herraiz owns and operates the Parisian restaurant La Mancha on the banks of the Seine. He has written the Paella bible in a book entitled Paella. He goes beyond a simple presentation of recipes spending nearly 70 pages giving the reader a solid background in the history, equipment, ingredients, and techniques of paella. His discussions on how to prepare ingredients, stocks, oils and sauces and when to use them are especially helpful. Chef Herraiz then provides 40 some recipes for cooking Paella on the stove and another 13 for cooking outdoors over a fire and then finishes up with a handful of dessert paellas. The recipes are all restaurant quality. Most have a color photo. His portion sizes are quite large – he suggests that a 13 ½” pan is big enough for 2 servings – my wife and I are big people and I assure you a 13 ½“ pan serves 4. The book gives the reader a firm grounding in the techniques required to make paella and the knowledge to improvise. I have read six books on paella. This is the best. I highly recommend this book for anyone wanting to learn about paella.
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 this book goes into great detail on how to achieve that perfection 9 juillet 2014
Par Ben M. Van Ord - Publié sur
Format: Relié Achat vérifié
Paella is all about the rice and getting it cooked to perfection. this book goes into great detail on how to achieve that perfection. Hint it is a process that actually has a time frame.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 It includes great background and photos but it is also demanding in ... 29 mai 2016
Par B. White - Publié sur
Format: Relié Achat vérifié
Takes paella to a new level. Lots of recipes to chose from, ranging from the basics to the truly gourmet. Note that this is not a beginners cookbook. It includes great background and photos but it is also demanding in places (granted paella can be a demanding in general). The implication is: attention to detail yields incredible results. I loved everything but I do hope in the next book, he gives a recipe for a sort of simple paella for family on a weekday (no not Thursday Paella).
5.0 étoiles sur 5 Great cooking book 17 juin 2015
Par eshopper - Publié sur
Format: Relié Achat vérifié
Great cooking book, if you follow the recipes you will have great success making a Paella. The book is very complete and easy to understand, I'm not planning to become an expert but want to enjoy in full the flavors of Spain, in addition to the book you will need to get a good paella pan ( very well explained in the book) and all the premium ingredients that will take you to a short trip to this wonderful country.
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