Customer Reviews
Outstanding - comprehensive, practical, beautifully printed. - By: nemo, 06 Mar 2008 
I bought this book after reading a reviewin one of the Sunday papers. It is a gem. It presents the authentic face of modern Spanish cooking & it's influences, as well as a comprehensive selection of older classics. In addition,in this English edition, it takes time to explain terms & techniques that you might not be familiar with.
It makes a great presentin that not only is it beautifully written, but also features some great illustrations.
Above all, it contains recipes that are "do - able". Think not of Roux/Ramsey/Blanc, but more Delia Smith & above all Nigel Slater.
Overall, a superb introduction to Spanish cooking presentedin a stylish way, which I cannot find fault with.
Spanish Cooking To The Highest Order - By: Mr. B. Ambrose, 03 Mar 2008 When travelling to Spain over the years, I have gained a wide range of tastes for Spanish food. Well I thought I had till I came across this gem of a book.
As the sticker on the front of the book says, this is the bible of Spanish cookingin every sense. The different recipesin here could keep you going for years. Having tried a few of them already, I know that this book has definitely converted me to cook Spanish style food whenever I now go out there. The recipes all work brilliantly; the book is beautifully put together.
The book also includes foods from all the different Spanish regions
This book is up there with the best, & anything Spanish you care to cook, you are sure to find itin here. It's a big robust book, with wonderful pictures & illustrations, & is sure to bring many years of enjoyment. I couldn't recommend this book highly enough it's just Magnífico!
The best Spanish cookbook EVER, 5 stars +! - By: M. Massin, 13 Feb 2008 You will not be dissapointed with this book. Every meal I have cooked was delicious (must have been 10 different ones so far). It is excellent for both advanced & inexperienced cooks. The soup section is amazing. Simple paella (No. 210) is really, very simple & tasty.
I would recommend it as a gift for anyone.
Disappointed - By: J. Jeavons, 11 Feb 2008 
I was looking forward to receiving this book after not investingin new cook books for some time. I am so disappointed!
Although it is a very large well presented book, it seems to be the Spanish version of Delia Smith's work, more suited to Spanish beginners. I saw nothing to excite me & get me into the kitchen. The recipes are too bland & there are too many foreign dishes represented. I was hoping for lots of authentic Spanish dishes & more sense of culture. I collect unusual & ethnic cookery books, but this let me down as no other has.
I would have returned this book, but it came shrink wrapped. I believe Amazon will not accept items with it removed, & it would also be expensive to post because of the size & weight of it. I suppose I will just have to sell it on at a loss.
Jampacked with ideas! - By: Mr. R. J. MacRae, 26 Nov 2007 
Make room! What first impressed me about this book is the sheer number of recipes packed into this tome. Unlike the offerings from the celebrity chefs, half the book is not wasted upon 'lifestyle photography' with the chef licking their fingers or staging a dinner party. Instead, the recipes come thick & fast - 72 tapasin the first 50 pages alone - with straightforward instructions, simple ingredients & only the occasional illustration.
My first quibble with the book is that many of the recipes seem bland, with few suggestions for extra seasoning. The mustard & cream was delicious with chicken & rice, but only after I used three times the mustard & added turmeric & chili powder.
Most recipes serve six which is perfect for large gatherings, so this will help me with many dinner parties to come. Otherwise ingredients & cooking times need reduced if just for a couple diners. However, your presentation skills will be tested because the simplicity of the recipes mean they often lack plate appeal, judging by many of the photos.
Also, there are times that complex procedures aren't fully explained or when special implements are not described adequately. Want to make churros? Essentially all the book says is that you'll need a churrera - something to look out for on my next trip to Spain, I suppose?
Like the British, I am sure the Spanish love foreign flavours, but I wasn't sure why space was spent on things like chicken curry, tiramisu & vichyssoise.
Finally, not all the recipes are unique. Sometimes one basic recipe is 'spun off' with up to 5 or 6 variations. Still, ninety dozen recipes (about 3 different meals every day for a year) is enough to keep any chef busyin the kitchen, so it may be awhile before I get around to Phaidon's Italian companion, The Silver Spoon!
