Jeff Koehler

Jeff Koehler
Did you know?

At his mother-in-law’s table in Barcelona, Jeff learned how a simple staple (rice in the form of her seafood paella) could be transformed into something not only sublimely delicious but also an anchor to both family and community. Everything, it seems, passes through the paella, he says.

Jeff Koehler
Jeff's Featured Recipe
Fisherman’s Paella

Click here for recipe

Jeff Koehler is an American writer, traveler, photographer, and cook. His writing, recipes, and photographs have appeared in many publications, including SaveurFood & WineGourmetFine, the Washington PostLos Angeles TimesCS MonitorAfarMen’s JournalAtlantic Monthly online, Virtuoso Life, Dwell, the literary journal Tin House, and Best Food Writing 2010.


His new book, Darjeeling: The Colourful History and Precarious Fate of the World’s Greatest Tea, will be published by Bloomsbury in 2015.


He is the author of four cookbooks. Spain: Recipes and Traditions was published in 2013 to glowing reviews and was named one of year’s best cookbooks by the New York Times, NPR’s Here and Now, Entertainment WeeklyMother Jones, Poor Man’s Feast, the Washington, D.C., public libraries, and elsewhere.


Morocco: A Culinary Journey with Recipes (2012) was named a top cookbook by the CS MonitorPublishers Weekly ran three pieces on the book: “Some international cookbooks stimulate appetites and others induce wanderlust—this survey of Moroccan cuisine does both. Food writer and photographer Jeff Koehler captures the complexity of his subject matter with the exacting detail of a scholar and the color and sensuality of a spice market.” Koehler, another PW reviewer wrote, had “produced a cookbook that’s almost too pretty to sully with crumbs. Almost. If only the recipes here, spanning iconic dishes to street foods, weren’t so darned appealing.”


Rice, Pasta, Couscous: The Heart of the Mediterranean Kitchen (2009) was called “a palate-rousing roundup for those with a taste for travel” (Publishers Weekly). “Koehler’s patient, detailed instructions and color commentary are transporting.”


And his first book, La Paella: Deliciously Authentic Recipes from Spain’s Mediterranean Coast (2006) has become the standard on Spain’s iconic dish and was named by the New York Times as a noteworthy cookbook. It has gone through numerous printings and continues with strong sales, often the number one selling Spanish cookbook on


He has largely photographed his own cookbooks: NPR called the photography in Spain “simply stunning,”Publishers Weekly noted the “sumptuous photograph [that] complete the almost-like-being there experience” inMorocco, while the Chicago Tribune called that same book “beautifully photographed.”

Koehler has also photographed two cookbooks for Ten Speed Press, Teresa Barrenechea’s The Cuisines of Spain and Braiden Rex-Johnson’s Pike Place Market Seafood Cookbook.


A Seattle native and graduate of Gonzaga University, he spent four years traveling in Africa and Asia before settling in London to do his post-graduate work at King’s College London. In 1996, he moved to Barcelona, where he has lived since. He and his Spanish wife have two daughters.


See more at, on Twitter at @koehlercooks, and Instagram at jeff_koehler.




Latest Recipes

Chicken Stock

Use a cleaver to chop up the chicken. For a stock that is lower in fat, let cool, refrigerate until well chilled, and scrape off the acc...

(1 Votes)

The Original Valencian Paella

Paella valenciana does not have a precise recipe–it was born in the fields and not in a chef’s restaurant kitchen–but there is an accept...

(1 Votes)

Fisherman’s Paella

This paella celebrates the flavors of Spain’s coasts, mixing both shellfish and fish. Monkfish, with its sublime flavor and firm flesh, ...

(1 Votes)

Paella with Rabbit and Artichokes

Rabbit, with its delicious and tender meat, is commonly found in paellas. The artichokes and red peppers help weave an earthiness into t...

(1 Votes)

Paella with Wild Mushrooms

This paella changes each time it’s made, depending on what kinds of mushrooms can be found either in the woods or in the market. Autumn ...

(1 Votes)

Spring Paella

This paella is a sibling of the Paella valenciana from the huertas, the irrigated orchards and fields around Valencia. In spring they ar...

(1 Votes)

Vegetable Stock

This is a good stock to have on hand if there are vegetarians in your family.

(1 Votes)

Rice with Sardines

The humble sardine can be sublime, as this dish demonstrates. It’s best when the fish are running. In Spain their peak falls de Virgen a...

(1 Votes)

Fish Stock

Each 1 pound of fish heads and bones, plus some vegetables, makes 4 cups of rich, tasty stock. Avoid vigorously boiling the fish; the go...

(1 Votes)

Rice with Chicken

Rice dishes often draw on various, sometimes disparate, flavors. Not this one. This is rice cooked with chicken. No seafood, rabbit, or ...

(1 Votes)

Rice Pudding

There are few smells more inviting than that of rice simmering in milk with sugar, cinnamon, and citrus peels. We like to make arroz con...

(1 Votes)
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