The Catalan Country Kitchen: Food And Wine From The Pyrenees To The Mediterranean Seacoast Of Barcelona (Paperback)

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Editorial Reviews

From Publishers Weekly

The food of Spain's northeastern Catalunya province is here divided into the game-oriented inland fare and the better-known coastal seafood. Catalan author Torres ( The Spanish Table ) has lived in California for more than 15 yearsxxii as the well-known Torres winemaking family's North American export directorxxiii , and in presenting Catalan "country" cooking (somewhat ill-famed for its "cabbage-and-cream" heaviness) to Americans, she favors the lighter dishes43 , lightens up some of the heavier ones64 , and even suggests that a dish traditionally considered a first course may be "substantial enough to serve as a main course fora lunch or light supper."87, 43 This approach places front and center the dishes likely to entice most readers: aromatic and savory soups, rabbit and poultry braised or roasted with garlic or fruit dressings, and stews seasoned with the "classic quartet"103 of rosemary, thyme, oregano and bay. The more familiar seafood gets full justice, including an outstanding paella methodwhat is this? unclear . Torres presents each recipe concisely and yet completely, and her evocative introductions to every dish are always welcome. Her notes on wines are simple but useful, although the chapter dedicated to them is little more than a charming tour of the region's producers.
Copyright 1992 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Torres is a member of the Torres wine-producing family and author of The Spanish Table ( LJ 12/86). Now she turns to the traditional foods of her native Catalonia. Her book is less ambitious and somewhat more approachable for home cooks than Colman Andrews's excellent Catalan Cuisine ( LJ 4/15/88), an exploration of the region's history and culture as well as its cuisine (and one of the few other books on the topic). Torres includes rustic country stews, paellas, and other hearty family-style dishes, but there are also more sophisticated restaurant versions of many of the peasant classics; all, of course, are accompanied by thoughtful wine recommendations. For most collections.
Copyright 1992 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 216 pages
• Publisher: Da Capo Press (September 20, 1993)
• Language: English
• ISBN-10: 0201624699
• ISBN-13: 978-0201624694
• Product Dimensions: 10.8 x 8.1 x 0.6 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #1,331,989 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 5 people found the following review helpful:

4.0 out of 5 stars Very good cookbook about one of the least-known Med cuisines, August 9, 2004

By	Silvia Milner "Adriana" (Brussels (Belgium)) - See all my reviews

A thoroughly authentic book on Catalan cookery, one of the most refined cuisines of the Mediterranean which evolved in its own original way condensing millenia of history. I can only find fault with the lack of pictures of finished dishes, but otherwise it's a wonderful book.