Rating: 
Summary: Ole`
Review: What a sumptous, mouth-watering book!! I have been on an endless search for the perfect Paella for years. Several places have come close but none were as good as some made from the recipes in this book. Half the fun of eating Paella is in the making of it....what ingredients to use, how to cook them, mixing all the various components, selecting the proper wine (a white sangria is perfection itself). The accompanying information is almost as good as the recipes themselves. And the best feature of these recipes is that none is out of the range of the better-than-average cook. No tedious or long steps, no stuffing of chicken legs or boning of tiny quail - just grilling, cutting, and cooking. I prefer a Grilled Paella - or at least grilling the individual components. One must remember at all times though - Paella is, above all else, a RICE dish. That is the essence of a good Paella, the semi-crunchy red, saffron enfused grain. To those who had trouble with the temperature or cooking time I would suggest adjusting their time/temp for their own applicances. I have both a convection oven and microwave and know that most times are reduced by a third.
Rating:
Summary: Ole`
Review: What a sumptous, mouth-watering book!! I have been on an endless search for the perfect Paella for years. Several places have come close but none were as good as some made from the recipes in this book. Half the fun of eating Paella is in the making of it....what ingredients to use, how to cook them, mixing all the various components, selecting the proper wine (a white sangria is perfection itself). The accompanying information is almost as good as the recipes themselves. And the best feature of these recipes is that none is out of the range of the better-than-average cook. No tedious or long steps, no stuffing of chicken legs or boning of tiny quail - just grilling, cutting, and cooking. I prefer a Grilled Paella - or at least grilling the individual components. One must remember at all times though - Paella is, above all else, a RICE dish. That is the essence of a good Paella, the semi-crunchy red, saffron enfused grain. To those who had trouble with the temperature or cooking time I would suggest adjusting their time/temp for their own applicances. I have both a convection oven and microwave and know that most times are reduced by a third.
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