Author:
Joan Jofre and Agustí Garcia
Calçot will be forever linked to calçotada but, once you finish this book, you will know that this vegetable also exists after a good calçotada... It may be combined to many different food that are not usually eaten in a calçotada.
This book offers 70 different recipes, 70 different delicious using calçots.
Watch the article and video about Calçotada fair in Valls 07.
Joan Jofre was born in Alió (Alt Camp) on 1950. He works as a professional cooker since he was 17. prEs cocinero y desde los 17 años se ha movido entre fogones. Trabaja desde 1983 con Agustí Garcia en el restaurante que tienen en Valls, El Corbatí, donde preparan distintos platos relacionados con la Cocina del Calçot. Son coautores de este libro y de La cuina de l'avellana (1999).
Publisher:
Cossetània
124 pages 15,5 x 23,3 cm Paperback
Publishing date :
1997
ISBN:
84-9791-075-3
