La Paella by Jeff Koehler

La Paella by Jeff KoehlerThe most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original paella valenciana, studded with chicken and rabbit, to his mother in law's Saturday shellfish special,

sometimes called pastry cutter

Easy-to-clean interior resists flavor absorption and staining

and an entire chapter that demystifies the levain-making process

Reminiscent of the Diamond Jubilee

they are carefully calibrated to keep everyday household staples like flour

The NSF® ceritifed CDN High Heat Thermometer has a measurement range of 100 to 750°F/50 to 400°C

instant soups

dishwasher-safe

or scrape flour and pastry remnants from prep surfaces

silicone band wrapped around the milk container for easy handling

once liquid is added

streamlined design gets a lot of attention from your friends