Europe's Last Great Culinary Secret New edition
By (author) Colman Andrews
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Catalan Cuisine by Colman Andrews
Book DescriptionCatalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today's modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.
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Book DetailsISBN: 9781898697763
(236mm x 156mm x 27mm)
Imprint: Grub Street
Publisher: Grub Street
Publish Date: 30-Nov-1997
Country of Publication: United Kingdom
Books By Author Colman Andrews
British Table, Hardback (November 2016)
An in-depth celebration of the best of traditional and modern British cooking, with recipes, history and lore from James Beard Award-winning food writer Colman Andrews
Cookbook Book, Hardback (November 2014)
A celebration of the world's most beautiful and influential cookbooks
Taste of America, Hardback (October 2013)» View all books by Colman Andrews
A compendium of the best food in the USA.
US Kirkus Review » "A book of this kind - a mix of history, anecdote, observation, and culinary formulas - is by definition not so much written as it is compiled." So L.A. food-writer Andrews begins, but in fact this homage to the cuisine of Catalonia is quite extensively, and engagingly, written. Andrews' trove of culinary lore and anecdotes will captivate all those inclined to do their armchair traveling in the kitchen; and his compilation of basic Catalan ingredients, sauces, and major dishes will wow jaded cooks who thought there were no more undiscovered cuisines. Though many Catalan staples are familiar Mediterranean fare, their combination and treatment clearly justify the designation "Catalan cuisine." Even the world-famous paella Valenciana is not, it seems, what we have made of it. And the indispensable bacalla (salt cod), for example, is combined in one recipe with roquefort, in another with with honey (which Andrews admits sounds awful). The timid will sample selectively - or save the bull testicles, anchovy spines, and squid with chocolate sauce for their more adventurous guests; but even those who can't face the ubiquitous lard for cooking should find inspiration in the Catalan cooks' wonderful ways with fish, fruits, ground nuts, and synergistic flavors. (Kirkus Reviews)
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