| #392187 in Books | 1999-05-11 | 1999-05-11 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 9.59 x1.00 x7.55l,1.34 | File type: PDF | 240 pages||2 of 2 people found the following review helpful.| Yes You Can Make Paella in the Oven|By David A. Barnhart|Initially I was put off by the fact that every recipe in this book begins with "Preheat the oven to 400 degrees". "Who would make Paella in the oven?", I thought. I'd never heard of such a thing.
After a little research (and asking a 'paella expert' who comes from Spain) making paella in the oven is not uncom|From Publishers Weekly|Determined to rescue paella from what the author calls its "worldwide ignominy," Casas (Tapas) offers 58 enticingly authentic recipes, most drawn from Spain's eastern coast. Cooks weary of risotto, or those simply tired of all the stirring
From the best-selling author of Tapas: The Little Dishes of Spain and The Foods and Wines of Spain.
Unless they have traveled to spain, most Americans have never tasted a really good paella. What passes for paella at restaurants and even in cookbooks here is a pale imitation of the real thing, the vibrant Spanish rice dish that marries the robust flavors of olive oil, garlic, tomatoes, and pepper with short-grain rice, broth, and meat, fish, or veg...
You easily download any file type for your device.Paella!: Spectacular Rice Dishes From Spain | Penelope Casas. Just read it with an open mind because none of us really know.
