Once an undiscovered gem among Europe’s culinary traditions, the cuisine of Catalonia has become an inspiration to some of the world’s top chefs.
Catalan cuisine is the definitive guide to authentic Catalan cooking – the book that introduced this remarkable cuisine to America, and a volume that is found today in the kitchens of some of Catalonia’s most famous chefs.
The cooks of Catalonia use many of the same popular ingredients found in other Mediterranean cuisines, but they combine them in fresh and unexpectedly delicious ways. Try Paella Valenciana, Tumbet (a Majorcan vegetable casserole), Canelons (the local spin on cannelloni), or the delightful Bunyols (fried pastries), to name just a few of the savory catalan dishes. By learning their culinary secrets, you'll discover a fascinating history and culture of the Catalan people.
Colman Andrews is editor-in-chief of Saveur magazine and the author of Flavors of the Riviera and Everything on the table. He has received the IACP’s Bert Greene Award for magazine food journalism and was awarded the James Beard Foundation’s M.F.K. Fisher Distinguished Writing Award. He lives in New York and Connecticut.
Harvard Common Press
18 x 23 cm
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