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You will never cook alone!
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New
titles written in English about Catalan Cooking and published around the
world have just been included in our catalog. And soon, many more coming!
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Barcelona
Served
An illustrated
guide to contemporary Catalan cuisine |
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A
Catalan Cookery Book
A collection
of impossible recipes of an Englishman who used to spend his summer in
El Vendrell |
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Catalan
Cooking
Tourist
guide published in Italian |
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Catalan
Country Kitchen
Catalan cuisine designed for Americans. Written by a Penedès wine
producer.
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Catalan
Cuisine
The
Colman Andrews reference book, the best U.S. expert in Catalan cuisine. |
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Honey
from a weed
Trip
to the Mediterranean (including Catalan)cooking by Patience Gray, a gastronomic
reference British writer |
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Llibre
de Sent Sovi (includes original version in Catalan and English
translation)
The oldest
Catalan cooking cookbook, (XIVth century) and one of the oldest in Europe.
Notes by Joan Santanach, professor of medieval literature at the UB. |
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Wine
Routes of Penedès and Catalonia
Study on
the history and grapes varieties used by 40 of the most important wine
producers from Penedès and Catalonia. |

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We
are proud to announce that Catalancooking.com is already available to
provide you the Original Calçot de Valls (Protected Geographical
Indication) so you can celebrate as much calçotades as you want.

We
start its online selling by offering a complete
set for 8 persons including calçots, its sauce
and some dried fruits so you have something for your mouth while calçots
are getting cooked.
Furthermore,
Catalancooking.com
is already present at Gastroteca,
as one of the online stores selling traditional catalan products.
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Catalan
Cooking at H One, Hong Kong
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From
January 18 to 28, catalan cooking can be savoured at H
One as guest chef Quim Hernandez will be behind the kitchen.
Hernandez has a very established chef background that includes cooking
at the infamous kitchen of three Michelin-starred restaurant El Bulli,
to now running his own restaurant Comiols
in Barcelona. Part of the slow cooking food movement there, he's all
going back to basics, presenting his native, rustic Catalan cuisine so
that ‘every diner finds forgotten taste while discovering something
new."
His cooking will be presented in a la carte and tasting menus, as well
as set lunches priced at HK$320. Signature dishes include gratin of potato
with black Catalan sauce and cheese; crispy Iberico little pork with apples
and honey and mustard sauce; or Catalan chicken with Palamos prawns, and
more.
If
you're craving more seafood-centric dishes, there's also Caldereta Mediterranean
lobster soup with prawns and garlic bread, marinated mackerel with potato
salad and caviar, scallops with foie gras with a vinaigrette reduction,
or the cuttlefish with crispy bacon and ceps (a type of mushroom) reduction.
Advanced booking is recommended; call +852 2805-0638 for more information.
Or go to Shop 4008, Podium Level 4, IFC mall, 8 Finance Street, Central.
Source:
http://www.luxedining.com/hk/promotions
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Barcelona:
5th world's best cooking city |
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Forbes has just published the results of a survey to 10.000 people from 20 different countries ranking 50 different cities based on their cooking. Barcelona won the 5th position thanks to its traditional catalan cooking dishes while Paris was considered the best one.
Forbes original article: World's Best Cities To Eat Well.
Ask us about any catalan cooking class you wish: Contact us.
Watch what we do in our standard classes.
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The origins of the ratafia are related to medicinal and digestive principles and the most ancient formulas prepared in monasteries and convents.
Originally produced as a popular spirit in several places of Europe, places always very special, where miraculous properties were legendary attributed.
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The classical Catalan ratafia is produced following a traditional and punctilious recipe that pursues at the same time medicinal and digestive properties as well as an exquisite palate.
Species and fruits, among which unripe and tender walnuts are the most important part, are prepared following a complex formula of herbs aged for 5 months.
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info] |
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Pork is one of the fundamental basis of Catalan Cooking. Thousands of different products are nowadays produced from pork, packed in all possible ways and treated with preservatives and colourings causing a loss of its original taste.
Llania Pork Sausages is a family company from Pallars Jussà County devoted to the recovery of the traditional ways of pork sausages elaboration. That's why it fits to perfection with the aim of CatalanCooking.com, allowing us to offer to the whole world the wide variety of pork sausages used in Catalan Cooking.
Taste, lick your fingers and order online the new collection of pork sausages:
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