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Used: Very Good | Details
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Condition: Used: Very Good
Comment: Publisher: Phaidon Inc Ltd
Date of Publication: 2007
Binding: hardcover
Edition: 1st
Condition: Near Fine/No Jacket
Description: 4to - over 9Ÿ" - 12" 0714848360 (USA) First American Edition No markings, tiny chip to base of spine, Near Fine ; no dust jacket aas published. Illus boards, 976pp, index. Crayon illus in colour. colour photos. This book has been Spain's favourite cookbook since its first publication over 30 years ago. This is the first English language edition, adapted to the English -speaking market and decorated by Javier Mariscal. The text is in English. A heavy oversize book. (6.0 JM Fo 41/7
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1080 Recipes Hardcover – Oct 1 2007

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Product Details

  • Hardcover: 960 pages
  • Publisher: Phaidon Press; 1 edition (Oct. 1 2007)
  • Language: English
  • ISBN-10: 0714848360
  • ISBN-13: 978-0714848365
  • Product Dimensions: 18.6 x 8.9 x 27.9 cm
  • Shipping Weight: 2.5 Kg
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #211,567 in Books (See Top 100 in Books)
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Product Description


'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

About the Author

Simone Ortega has been writing about cooking for over 50 years and three generations of Spaniards have learned to cook through her books on gastronomy, which have sold millions of copies nationwide. She is considered one of the foremost authorities on traditional Spanish cooking, and has contributed articles and recipes to countless newspapers and magazines. 1080 is her most famous and best selling cookbook. Inez Ortega has worked with her mother, Simone, for many years and is an established and highly regarded food writer in her own right.

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1 of 1 people found the following review helpful By Doug W. Murray on June 22 2014
Format: Hardcover Verified Purchase
Another classic this publisher. I find the book particularly useful when giving instructions. It gives accurate instructions and is easy to follow.
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Format: Hardcover
I'm quite pleased with this book, the illustrations, photos and of course, recipes. The only proviso - mine was missing about 50 pages in the middle!
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Most Helpful Customer Reviews on (beta) 45 reviews
113 of 120 people found the following review helpful
Very good - but NOT the last word on Spanish cooking Nov. 19 2007
By Carlos - Published on
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. Very much a no-nonsense, "Joy of Cooking" approach. Ortega's recipes are just that - simply recipes. She doesn't even bother to offer side dish or wine pairing suggestions.

My second and major complaint is that Castilian cuisine is so woefully underrepresented. Inexplicably, such cherished and delectable staples as gallina en pepitoria, pollo al ajillo, cochifrito, judiones, caldereta, patatas revolconas, patatas a la riojana, huevos rotos, migas, and sopa castellana are all missing. Most puzzling of all is the omission of cocido, one of Spain's greatest and most truly "national" dishes. What could Sra. Ortega have been thinking?! (If you'd like to cook these dishes, you can find recipes in Casas' volume cited above. For more on Castilian food, see Mendel's book, which provides excellent coverage of southern Castile ("La Mancha"); northern Castilian cooking is still awaiting treatment in English, but if you can read Spanish, Cocina y gastronomia de Castilla y León is a good source.)

All in all, though, this book is recommended for the serious Spanish cook and fills - literally and figuratively - a wide gap on the shelf. Despite the glaring absence of some recipes, many others are here that are available nowhere else in English. Even if it's not the last word, this is a valuable reference worth owning. That said, for the reasons given above I think there are much better books for newcomers to Spanish cooking. If I had to pick one in English, it would be Casas' - the first in English, and still the best.
63 of 67 people found the following review helpful
The Ultimate Spanish Cookbook Nov. 1 2007
By L. Moy - Published on
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!
67 of 79 people found the following review helpful
There may be some unit conversion problems Jan. 15 2008
By Mark R. Johnston - Published on
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.
31 of 40 people found the following review helpful
This is the BIBLE of Spanish Cooking Nov. 2 2007
By Rosemarie Fernandez - Published on
Format: Hardcover
I've been living in Spain for 16 years and can confirm that this is the Bible of Spanish Cooking. Every kitchen in Spain has one falling to pieces and when someone tells you their secret to a dish, the reference recipie is always the 1080 Recetas. I've been translating recipies for years for friends and family and can't wait for them to get the American version of 1080.

PS: I swear I don't have any stock in Simone Ortega's books, but wish I had!
13 of 16 people found the following review helpful
The cooking actually made in Spain's households Nov. 30 2007
By Rodrigo De Carlos Boutet - Published on
Format: Hardcover
This is the cookbook Spain's households have used over the past several decades for their everyday cooking.

It shares with books like The Joy of Cooking in the US, The Silver Spoon in Italy, and Je sais cuisiner and Recettes Faciles in France that:

- It's been around for a long time
- It has sold literally millions of copies over the years
- Recipes are consistently reliable (actually work, that is the reason of their long-time success), even if some times you can find better ones in other books
- Recipes tend to be simple (as I said, for everyday cooking)
- The design is somewhat sober and the book includes few pictures

Although 1080 Recetas de Cocina contains many Spanish recipes, is not a book specifically on Spanish cuisine, but it aims to contain most of the dishes normally made in Spanish homes, even if some are not originally Spanish. Some foreign dishes are adapted to Spanish taste (e.g. Italian pasta is not normally eaten in Spain "al dente", but a little softer).

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