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Editorial Reviews
From Library Journal
Much more than a cookbook, this impressive work is a guide to the history, culture, and cuisine of Spain's Catalonia. Background information is followed by sections on the sauces basic to Catalan cooking, raw ingredients, and recipes. Catalan cuisine is a mix of French and Spanish influences, the cooking of the seacoast and of the mountains; rustic and individualistic, it will be new to most. Strongly recommended. JS
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Review
320 pages of superb food writing, lush with history and anecdote and unique recipes. -- Philadelphia Weely Review
An in-depth and excellent approach to the foods and customs of the Spanish province . . . an outstanding reference. -- Reviewers Book Watch
An in-depth and excellent approach to the foods and customs of the Spanish province. . . . an outstanding reference. -- Reviewers Book Watch
Superb. -- Conde Nast Traveler
An in-depth and excellent approach to the foods and customs of the Spanish province . . . an outstanding reference. -- Reviewers Book Watch
An in-depth and excellent approach to the foods and customs of the Spanish province. . . . an outstanding reference. -- Reviewers Book Watch
Superb. -- Conde Nast Traveler
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Inside This Book
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First Sentence:
Catalan cuisine is a caldron full of prawns and monkfish simmering in rich broth on a butane stove in the galley of a fishing boat off the Costa Brava port of Palamós, it's a brace of rabbits roasting on an open fire beside a slate-roofed fieldstone farmhouse in the eastern Pyrénées while a silent grandmother with a strong right arm beats olive oil and garlic into a thick, emphatic sauce; it's an elegant salad of white beans, celery leaves, and marinated salt cod posed on a cool black plate in a restaurant dining room in Barcelona. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Costa Brava, United States, Josep Mercader, Black Forest, French Catalan, Eldorado Petit, Paella Valenciana, Pebrots Farcits, Big Rock, Muscat de Rivesaltes, Sant Feliu de Guixols, Libre de Sent, Menjar Blanc, Sweet Red Peppers Stuffed, Charles Perry, French Catalonia, Golden Delicious, Paula Wolfert, Pomes Farcides, Romesco de Peix, Amanida Catalana, Amanida de Llenties, Amanida de Mongets, Casa Gatell, Lentil Salad New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Catalan cuisine is a caldron full of prawns and monkfish simmering in rich broth on a butane stove in the galley of a fishing boat off the Costa Brava port of Palamós, it's a brace of rabbits roasting on an open fire beside a slate-roofed fieldstone farmhouse in the eastern Pyrénées while a silent grandmother with a strong right arm beats olive oil and garlic into a thick, emphatic sauce; it's an elegant salad of white beans, celery leaves, and marinated salt cod posed on a cool black plate in a restaurant dining room in Barcelona. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Costa Brava, United States, Josep Mercader, Black Forest, French Catalan, Eldorado Petit, Paella Valenciana, Pebrots Farcits, Big Rock, Muscat de Rivesaltes, Sant Feliu de Guixols, Libre de Sent, Menjar Blanc, Sweet Red Peppers Stuffed, Charles Perry, French Catalonia, Golden Delicious, Paula Wolfert, Pomes Farcides, Romesco de Peix, Amanida Catalana, Amanida de Llenties, Amanida de Mongets, Casa Gatell, Lentil Salad New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 13
books:
See all 13 books this book cites
36
books
cite this book:
See all 36 books citing this book
- A Catalan Cookery Book by Irving Davis on 4 pages
- Flavors of the Riviera by Colman Andrews in Front Matter, and Back Matter
- Mediterranean Seafood: A Comprehensive Guide with Recipes by Alan Davidson on page 218, and Back Matter
- Cooking of South West France by Paula Wolfert on page 7, and Back Matter
- Joy of Cooking (Aldine Paperbacks) by Irma Starkhoff Rombauer on page 100
See all 13 books this book cites
- The Cuisines of Spain: Exploring Regional Home Cooking by Teresa Barrenechea on page 8, page 42, and Back Matter
- Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health by Nancy Harmon Jenkins on page 88, and Back Matter
- The Foodlover's Atlas of the World by Martha Rose Shulman on page 78, and Back Matter
- Regional Cuisines of Medieval Europe: A Book of Essays (Garland Medieval Casebooks) by Melitta Weiss Adamson on page 150, and Back Matter
- Language Ideological Debates (Language, Power and Social Process) by Jan Blommaert on page 106, and page 134
See all 36 books citing this book
What Do Customers Ultimately Buy After Viewing This Item?
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75% buy the item featured on this page: Catalan Cuisine $12.21 |
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9% buy The Cuisines of Spain: Exploring Regional Home Cooking $18.47 |
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7% buy The Barcelona Cookbook: A Celebration of Food, Wine, and Life $19.79 |
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5% buy Pintxos: Small Plates in the Basque Tradition $16.47 |
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