This book shows us the origins, history and production of ratafia and other traditional liquors in Catalonia and all Catalan Countries with an exhaustive documentation researched by the author.

It is also an excellent manual to understand how herbs, spices and fruits are used to produce liquors or for other cooking purposes.

Jaume Fàbrega, the most prestigious gastronomic writer of our country, had already proved his knowledge on the subject in the 8 volumes of its work the Catalan kitchen and its Book about herbs and spices.