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1080 Recipes-A Book Review
A Spanish cookbook classic….
A major part of my work now involves restaurants and resorts in Spain so with that in mind I have been ’swatting up’ on my knowledge (or lack of) Spanish cuisine. For years now I have always tried to look beyond the standard dishes that we all readily associate with certain countries because by looking at older, more traditional recipes which are seldom seen on tourist geared menus I get a better understanding of how that countries cuisine has evolved.
One way of doing this is by reading books which concentrate on the grass roots of food and the dishes which have evolved through generations of cooks and chefs throughout the regions, towns and cities. 1080 Recipes by Simone and Ines Ortega is one such book, known as the bible of authentic Spanish cooking it is a magnum opus of recipes, tips and techniques brilliantly set out in easy to follow steps.
Written over thirty years ago it is a delightful insight into the type of dishes which, rather sadly have lost a lot of favour amongst chefs and hence rarely eaten outside of the traditional Spanish cook’s home. Could it be that many of these older recipes are too simple? Have we as chefs missed the point somewhat? I think we have, I think we lack the courage to serve something simple in execution yet delicious in taste.
This book highlights my current thoughts on food trends, restaurant inspectors and chef’s attitudes to their customer base. For too long many of us have been driven by what our peers think of us as ‘artists’ (how I hate that expression) when what really matters is the satisfaction of our customers. This book is full of easy to understand recipes which, if they appeared on a menu would be easy for the customer to choose. No foams, hot jellies, shot glasses in sight just proper, well conceived dishes and a welcome reminder of the cookbooks I used to buy at the start of my career.
1080 Recipes by Simone and Ines Ortega
Published by Phaidon Press
ISBN: 978 0 7148 4783 2
Miles,
I agree with your sentiments above… however when you see a very swish, slick joint, a rustic plate of food sometimes doesn’t match the surroundings. I remember once many years ago, staying in Paris in a nice area, then getting lost in a back street where I found a small restaurant which literally had sawdust on the floor. It was the best meal I had during that particular stay and it’s rustic decor suited the menu, delicious and not expensive. As for all of us at home, then yes, we can all live without foam and hot jellies.
When I open my own place I’m going to employ buxom serving wenches and Rod and GDave (got to cater for all tastes
) and there will be home made rustic full flavoured dishes with wholesome ingredients including gf. Our take-away service will come wrapped in furoshiki …. I’ll never be rich but it’ll be the talk of the town for all kinds of reasons!
Cid
February 24, 2010 @ 3:21 pm
Cid,
Good point, I’d still rather have something simpler but consistently good then a hit and miss though. I must be getting older
Miles
February 24, 2010 @ 5:37 pm
Miles,
consistently good …. that’s why I follow this blog!
Cid - having just had simple organic lamb chops with steamed kale (guess I fit the bill then, old and rustic
)
February 24, 2010 @ 8:42 pm
Yes, I’m behind again. But I wanted to say I own this cookbook! I love looking at it, but I rarely use it. I have way too many unused cookbooks. They are an addiction of mine (well, books in general).
Melissa
March 3, 2010 @ 12:50 am
Melissa,
Trust me on this one, I know what you mean!
Miles
March 3, 2010 @ 5:10 pm