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Paella may be made in so many different ways, that the chef Alberto Herraiz, holder of a Michelin Star, offers 166 different recipes within the pages of this book, for those enthused by this typical and deliciously Spanish way of cooking rice. Available in English.

Paella originated in the "Lagunas de la Albufera" region in Valencia, Spain towards the 15 th and 16 th century.

  • Author: Alberto Herráiz
  • Editor: Phaidon
  • Binding: Hard Cover
  • Language: Spanish
  • Nº of pages:192
  • Weight: 910 g

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