Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
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Monday, September 17, 2007
New (really old) from Spain
"1080 Recipes," coming from Phaidon Press in November, has been around for 30 years, and sold more than 2 million copies. The publisher is calling it Spain's "Joy of Cooking." The recipes are very brief, even for some difficult items, and each chapter has a cluster of glossy photos several inches smaller than the book's pages, tucked beside a list of recipes.
Illustrations are by noted Spanish graphic designer Javier Mariscal. For an intro, they turned to culinary superstar Ferran Adria. It's all here -- garlic soup with eggs, several paellas, fabada (the bean and Serrano ham stew), shirred eggs with chicken livers, flan.
A section at the end has recipes contributed by celebrity chefs, including whole baked sea bass with beets and almond sauce from Sam Clark and Sam Clark, the husband-wife team who own Moro restaurant in London (a favorite spot).