food of Catalonia is divided in The Catalan Country Kitchen
into the game-oriented inland fare and the better-known coastal
author Torres has lived in California for more than 15 years in presenting
Catalan "country" cooking (somewhat ill-famed for its "cabbage-and-cream"
heaviness) to Americans, she favors the lighter dishes, lightens up
some of the heavier ones and even suggests that a dish traditionally
considered a first course may be "substantial enough to serve as
a main course for a lunch or light supper.
approach places front and center the dishes likely to entice most readers:
aromatic and savory soups, rabbit and poultry braised or roasted with
garlic or fruit dressings, and stews seasoned with the "classic
quartet" of rosemary, thyme, oregano and bay.
The more familiar seafood gets full justice, including an outstanding
presents each recipe concisely and yet completely, and her evocative
introductions to every dish are always welcome. Her notes on wines are
simple but useful, although the chapter dedicated to them is little
more than a charming tour of the region's producers.