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
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.