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Editorial Reviews
Product Description
One of the most important books ever published on European regional cooking is available again. Catalan Cuisine is the definitive guide to the food, wine, and the customs of Catalonia, a province of northeast Spain.
About the Author
Colman Andrews is the editor of Saveur magazine and an internationally acclaimed authority on the food and culture of Spain's Catalonia region. A restaurant critic for the Los Angeles Times, a food and travel writer, and a cookbook author, Andrews has written for many leading publications. He is the author of two cookbooks, Catalan Cuisine and Flavors of the Riviera. Colman Andrews is listed in Who's Who of Food & Beverage in America, is a James Beard Foundation Awards Judge, and the recipient of a 1998 James Beard Foundation M.F.K. Fisher Distinguished Writing Award.
See all Editorial Reviews
One of the most important books ever published on European regional cooking is available again. Catalan Cuisine is the definitive guide to the food, wine, and the customs of Catalonia, a province of northeast Spain.
About the Author
Colman Andrews is the editor of Saveur magazine and an internationally acclaimed authority on the food and culture of Spain's Catalonia region. A restaurant critic for the Los Angeles Times, a food and travel writer, and a cookbook author, Andrews has written for many leading publications. He is the author of two cookbooks, Catalan Cuisine and Flavors of the Riviera. Colman Andrews is listed in Who's Who of Food & Beverage in America, is a James Beard Foundation Awards Judge, and the recipient of a 1998 James Beard Foundation M.F.K. Fisher Distinguished Writing Award.
See all Editorial Reviews
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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 Palamos; it's a brace of rabbits roasting on an open fire beside a slate-roofed fieldstone farmhouse in the eastern Pyrenees 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 - Statistically Improbable Phrases (SIPs): (learn more)
shredded salt cod salad, pafsos catalans, palsos catalans, botifarra negra, del coch, garlic mousseline, other deep pan, botifarra sausage, cuina catalana, tomed pan, pork caul fat, paisos catalans, ocean whitefish, crema catalana, amb tomàquet, lightly buttered baking dish, fresh snails, anchovy filets, separated into cloves, burnt cream, pound salt cod, slice fried bread, lightly oiled baking dish, canned snails, sprig fresh marjoram Key Phrases - Capitalized Phrases (CAPs): (learn more)
Costa Brava, United States, Hotel Ampurdán, Josep Mercader, Black Forest, French Catalan, Eldorado Petit, Llorenç Torrado, Manuel Vázquez Montalbán, Menjar Blanc, Paella Valenciana, Pebrots Farcits, Allioli Autèntic, Big Rock, Muscat de Rivesaltes, Sant Feliu de Guixols, Brandada de Bacallà, Jaume Subirós, Alt Empordà, Libre de Sent Soví, Llorenç Millo, Pomes Farcides, Bunyols de Bacallà, Charles Perry, French Catalonia New!
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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 Palamos; it's a brace of rabbits roasting on an open fire beside a slate-roofed fieldstone farmhouse in the eastern Pyrenees 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 - Statistically Improbable Phrases (SIPs): (learn more)
shredded salt cod salad, pafsos catalans, palsos catalans, botifarra negra, del coch, garlic mousseline, other deep pan, botifarra sausage, cuina catalana, tomed pan, pork caul fat, paisos catalans, ocean whitefish, crema catalana, amb tomàquet, lightly buttered baking dish, fresh snails, anchovy filets, separated into cloves, burnt cream, pound salt cod, slice fried bread, lightly oiled baking dish, canned snails, sprig fresh marjoram Key Phrases - Capitalized Phrases (CAPs): (learn more)
Costa Brava, United States, Hotel Ampurdán, Josep Mercader, Black Forest, French Catalan, Eldorado Petit, Llorenç Torrado, Manuel Vázquez Montalbán, Menjar Blanc, Paella Valenciana, Pebrots Farcits, Allioli Autèntic, Big Rock, Muscat de Rivesaltes, Sant Feliu de Guixols, Brandada de Bacallà, Jaume Subirós, Alt Empordà, Libre de Sent Soví, Llorenç Millo, Pomes Farcides, Bunyols de Bacallà, Charles Perry, French Catalonia New!
Books on Related Topics | 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:
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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
- Cooking of South West France by Paula Wolfert on page 7, and Back Matter
- Mediterranean Seafood: A Comprehensive Guide with Recipes by Alan Davidson on page 218, and Back Matter
- Joy of Cooking by Irma S. 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
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What Do Customers Ultimately Buy After Viewing This Item?
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51% buy the item featured on this page: Catalan Cuisine: Europe's Last Great Culinary Secret |
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32% buy Catalan Cuisine $12.21 |
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9% buy The New Spanish Table $15.61 |
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4% buy Tapas (Revised): The Little Dishes of Spain $19.80 |
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