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The Barcelona Cookbook: A Celebration of Food, Wine, and Life Hardcover – June 16, 2009


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Product Details

  • Hardcover: 224 pages
  • Publisher: Andrews McMeel Publishing; 1 edition (June 16, 2009)
  • Language: English
  • ISBN-10: 0740773941
  • ISBN-13: 978-0740773945
  • Product Dimensions: 10.2 x 9.3 x 1 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #220,505 in Books (See Top 100 in Books)

Editorial Reviews

Review

If Sasa Mahr-Batuz and Andy Pforzheimer could have it their way, people would come from far and wide to experience what diners at their Barcelona eateries around southwest Connecticut already know. Given the logistical hurdles of such a plan, they went with the next best idea and put together the Barcelona Cookbook: A Celebration of Food, Wine and Life. ...

The ideas are explained in the cookbook's 200 pages. These were born out of the same motivation to share the food and celebratory culture of a typical Spanish tapas bar that led to the creation of the original Barcelona. "We wanted to create an ambiance of food and lifestyle of eating and drinking and laughing and socializing that is found in Spain, a trattoria in Italy, a brasserie in France." --Greenwitch Time, June 17, 2009

Review

This cookbook has become a favorite in my extensive cookbook collection. There are recipes to die for in here: shrimp in garlic sauce, paella Barcelona, wild mushrooms with herbed cheese, and flan, and some killer cocktails like blood orange margaritas, red and white sangrias, and clementine crush made with Svedka clementine vodka.

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Customer Reviews

4.6 out of 5 stars
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Barcelona review What I like most about this book is that the recipes work.
SJ Lee-min
It includes not only easy to make, delicious Spanish dishes, but also some really great drink recipes as well!!!
Kim Fox
Whether you cook or not, if you love food, this is a great book and a must have!
Alex B. Min

Most Helpful Customer Reviews

18 of 19 people found the following review helpful By Alex B. Min on December 7, 2009
Format: Hardcover
We (my wife and I) collect cookbooks for many reasons, but you know you've hit the jackpot when a certain book is simultaneously fun to read with great stories; sprinkled with useful tips and hints throughout; contains photos that make you want to pluck the food off the pages to eat; inspires you; and, oh by the way, is full of delicious recipes that do not require a degree from Le Cordon Bleu or the Culinary Institute of America to prepare.

First and foremost, we think for a cookbook to deserve a decent rating, the recipes have to work. Everything we've tried has been scrumptious thus far. Each recipe is well laid out, starting with a short introduction on the dish. Ingredients for the recipe follow and are listed logically. Easy to understand steps that make sense for any average home cook follow the ingredients.

If your mouth is not watering by the time you're done reading the recipe for "Sherry-Braised Short Ribs with Autumn Vegetables" that starts on page 95, you may not have a pulse. Even someone who can barely boil water should be able to follow the recipe for "Albondigas" (Spanish for meatballs in tomato sauce) on page 110 and easily make succulent meatballs worthy of serving to any guest. The "Roasted Beets with Cabrales and Toasted Walnuts" cold tapas on page 31 is simplicity itself, but with a "secret" trick (using a certain type of vinegar to accentuate the beets) that make the dish transcendent. I could go on and on and on.

Beyond the well laid out recipes that work, the anecdotes in the book such as "The Meat Guy" (starting on page 158) are amusing and fun to read. We don't know this meat guy, Mark Berlin, but after reading about him, we know we want to meet him someday and get our meat from him.

Whether you cook or not, if you love food, this is a great book and a must have!
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17 of 19 people found the following review helpful By Ninette Enrique on June 14, 2009
Format: Hardcover
I have an extensive collection of cookbooks, including cookbooks in Spanish which I bought in Spain, but this cookbook has brought great Spanish and mediterranean cooking into my kitchen like no other. In addition to the fabulous photography and excellent writing and explanations about wine and party menus, what is striking about this book is that it accomplishes both simplicity and sophistication in all its recipes. This means that these recipes should be accessible to any home cook and to anyone who loves to entertain in style (but with low stress). I'm not a big drinker, but the cocktails like blood orange margaritas, clementine crush, and red and white sangrias, are too tempting to pass up. Some of my cookbooks end up downstairs in my bookshelves, but this one is going to stay with a coveted few in my kitchen.
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8 of 10 people found the following review helpful By SJ Lee-min on December 6, 2009
Format: Hardcover
Barcelona review
What I like most about this book is that the recipes work. There are no crazy insane recipes that require an advanced degree in the culinary arts. I also finally found the best Patas Bravas and chimichurri sauce recipes. These are so common, but it's hard to find really good recipes like the one in this book. Even if you don't cook, the book is full of beautiful pictures and delicious stories so it's fun just to read as a collection of stories.
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5 of 6 people found the following review helpful By Charles G. Thompson on September 3, 2009
Format: Hardcover
A cookbook about Barcelona? With recipes of all those great things I ate when I was there this spring? When I first heard about 'The Barcelona Cookbook' that's exactly what I thought. Then when I received it for review I discovered that it wasn't that at all. Instead it's a cookbook based on a Connecticut restaurant group: Barcelona Wine Bar and Restaurants. The concept is tapas and wine; the restaurants have been around since 1996. The book's subtitle is: A Celebration of Food, Wine and Life. When co-owners Sasa Mahr-Batuz and Andy Pforzheimer opened their first restaurant they decided to name it after the city of Barcelona because of its vibrancy, and colorful lifestyle -- its 'cosmopolitan, pan-European' feel. They wanted to evoke the feeling of eating in a restaurant along the Mediterranean coast. However, the dishes served in the restaurants, and the recipes used in the cookbook, are not solely Catalan or Mediterranean. Mahr-Batuz and Pforzheimer have traveled to Spain often so the dishes on the restaurant menus come from all over Spain, or are Spanish-influenced; Mahr-Batuz is originally from Argentina so there are Argentinian influenced dishes as well.

When I first read through the book I was surprised and pleased to see that Chef Pforzheimer gave credit to Chef Jeremiah Tower, and the Stars restaurant chefs, for teaching him hands on skills he would later use in a successful career as a chef and restaurant owner. Being that I also worked in and have an association with Chef Tower and Stars it was a comfort to see that. I knew right away he had a good cooking pedigree. I was also happy to see that Chef Pforzheimer's menu choices are influenced by what is available from local farmers and farmers markets. Another area I believe in strongly: living life locally.
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2 of 2 people found the following review helpful By Magdalena on November 12, 2009
Format: Hardcover
I frequently dine at Barcelona and have always loved the food, so what could be better than having access to some of their great recipes? Even if you haven't experienced the food at Barcelona, this is great way to learn some delicious, exciting, new recipes to try at home.
The book is beautifully illustrated and the recipes are easy to work with, not to mention the food is fantastic. If you're bored with always cooking the same thing, and want try something new, this is the cook book for you.
It's becoming my go-to cookbook.
I Highly recommend it!
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