Catalan Cuisine: Europe's Last Great Culinary Secret
Nov 1997 · Grub Street Cookery
Ebook
352
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About this ebook
“A great source of inspiration,” this cookbook is a stunning, mouthwatering homage to the unique, beloved, and healthy cuisine of Catalonia (Alice Waters, chef/owner of Chez Panisse).
Once an undiscovered gem among Europe’s culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world’s top chefs. Catalan Cuisine is the definitive guide to authentic Catalan cooking—the book that introduced this remarkable cuisine to America, and a volume that is found today in the kitchens of some of Catalonia’s most famous chefs.
Using many of the same fresh ingredients as other Mediterranean cuisines—tomato, garlic, olives, beans, pasta, fruits, and a bounty of meat and seafood—Catalan cooking combines them in unexpected and mouthwatering ways. With 200 memorable recipes that are easy to prepare and sure to amaze, plus fascinating facts about the traditions, history, and culture of Catalonia, Catalan Cuisine is required reading—or eating—for any adventurous gourmand or Spanish food aficionado.
“An intelligent, superbly written, profound study of a great and fascinating cuisine.” —Paula Wolfert
“Colman Andrews is one of the most important champions of Catalan cuisine. This significant book expresses a great love for our culture.” —Ferran Adrià, chef/owner of El Bulli
Once an undiscovered gem among Europe’s culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world’s top chefs. Catalan Cuisine is the definitive guide to authentic Catalan cooking—the book that introduced this remarkable cuisine to America, and a volume that is found today in the kitchens of some of Catalonia’s most famous chefs.
Using many of the same fresh ingredients as other Mediterranean cuisines—tomato, garlic, olives, beans, pasta, fruits, and a bounty of meat and seafood—Catalan cooking combines them in unexpected and mouthwatering ways. With 200 memorable recipes that are easy to prepare and sure to amaze, plus fascinating facts about the traditions, history, and culture of Catalonia, Catalan Cuisine is required reading—or eating—for any adventurous gourmand or Spanish food aficionado.
“An intelligent, superbly written, profound study of a great and fascinating cuisine.” —Paula Wolfert
“Colman Andrews is one of the most important champions of Catalan cuisine. This significant book expresses a great love for our culture.” —Ferran Adrià, chef/owner of El Bulli
About the author
Colman Andrews' first cookbook, "Catalan Cuisine", originally published in 1988, was recently named one of the "50 Best Cookbooks of All Time" by the Observer Food Monthly; his most recent one, "The Country Cooking of Ireland", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited "Traveling in Style", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and seven of his own books on food: "Everything on the Table", "Flavors of the Riviera", "Catalan Cuisine" (which introduced the now-trendy cooking of Spain's Catalonia region to America), "The Country Cooking of Ireland", "Reinventing Food, Ferran Adria: The Man Who Changed the Way We Eat" (a biography of Catalan superchef Ferran Adriö, also published in French, Spanish, and Italian translations), "The Country Cooking of Italy", and two forthcoming volumes, "The Taste of America", and "My Usual Table: A Life in Restaurants". Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com). Adds Andrews, "Judicis argutum labor hic formidat acumen."
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