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Jaume Fàbrega |
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This book fills in an authentic gap in cooking bibliography. This is the first serious study about origins, development (in the time of Jacint Verdaguer and Antoni Gaudí) and diffusion about most famous catalan cooking dishes, chosen in accordance with its popularity and importance.
From escalivada to trinxat, from black rice to suquet, from fideuà to paella, from fricandó to bread with tomato, from cream to bunyols, most celebrated and delicious dishes are explained with all kind of details to finally know the exact origin, its variants, its spreading and, even, its presence in other cookings of the world... It is impossible not to start cooking and enjoying one of the most remarkable Mediterranean ways of cooking, now with universal projection.
The master recipes included in this book, provided by Santi Santamaria and Ferran Adrià prove it. A book full of rigour, passion and entertainment, that invites one to read but that also pushes us to know why we eat what we eat and to enjoy cooking.
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Jaume Fàbrega, an internationally recognised expert in Catalan Cooking awarded with 2000, 2003 and 2004 Gourmand World Cookbook Awards.
Jaume is considered to be the nº1 catalan cooking writer.
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