the appetizer:

Learn Spanish cooking from Simone and Inés Ortega in their classic cookbook, 1080 Recipes, featuring Octopus with Paprika Pulpo con Pimenton; Partridges with Grapes Perdices con Uvas; Sepulvedana Roast Lamb Cordero Asado a la Sepulvedana; and Catalan Cream Crema Catalana.

Cookbook Profile

1080 Recipes

republised as Spain: The Cookbook

by Simone Ortega and Inés Ortega

1080 Recipes
Click to buy 1080 Recipes


Most Spanish households have one standard cooking reference in their kitchen, the bible of authentic Spanish cooking, 1080 Recetas de Cocina.

Spain's bestselling cookbook for more than thirty years, it is the most influential, respected and successful cookbook ever in Spain, one that became an instant classic when originally published in 1972 and has since sold more than 2 million copies. Now, for the first time, this definitive collection of the most famous and delectable plates that the country has to offer, has been translated into English and published in the United States as 1080 Recipes.

With its 1,080 recipes, over 100 specially commissioned photographs , a new English edition designed and illustrated by famous Spanish graphic designer Javier Mariscal and introduction by superstar Spanish chef Ferran Adria, 1080 Recipes is not only the most comprehensive, but also the most gorgeous collection of traditional Spanish home-cooking. It is divided into 17 chapters that include: Appetizers, Cold Plates, Fried dishes, Savory Tartlets, Little Turnovers, Toasts, and Mousses, Sauces, Stews and Soups, Rice, Vegetables, Mushrooms, Wild Mushrooms, and Truffles, Eggs, Savory Custards, and Soufflés, Fish and Shellfish, Meat, Chicken and Poultry, Game, Variety Meats, and Desserts.

No-fuss, friendly and approachable for the home cook, the book's easy-to-follow recipes cover just about every dish from all of Spain's diverse regions including tortillas, paella, gazpacho, escalibada, garlic shrimp, croquetas, churros, flan and more. 1080 Recipes also features menu plans from celebrated Spanish and American chefs such as Jose Andres, Andy Nusser, and Alexandra Raij, cooking tips and advice, and a glossary of terms and ingredients.

Long-considered the ultimate food destination in the world, Spain has also recently permeated American palates, with wine and tapas restaurants soaring in popularity from coast to coast. The publication of 1080 Recipes is the chance to bring the delicious and simple tastes of Spain into your own home as every recipe of this time-tested classic has been translated, converted and tested for the American kitchen.

About the Authors

Born in Barcelona, Simone Ortega has been writing about cooking for over 50 years, and is considered one of the foremost authorities on traditional Spanish and has contributed articles and recipes to countless newspapers and magazines. Her best-known book—and the one which facilitated her entry into gastronomic history—is 1080 Recetas de Cocina (1080 Recipes), a recipe book published in 1972 which, with over two million copies sold, remains a best-seller. To this day, through its clear and straightforward approach, it continues to teach new generations of men and women how to cook.

Inés 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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1080 Recipes



For more Spanish recipes, please visit Spain page.


This page created November 2007