Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast
Award-winning author Coleman Andrews explores a once undiscovered gem among Europe's great culinary traditions. The cooks of Catalonia use many of the same popular ingredients found in other Mediterranean cuisines, but they combine them in fresh and unexpectedly delicious ways. Try Paella Vallenciana, Tumbet (a Majorcan vegetable casserole), Canalons (the local spin on cannelloni), or the delightful Bunyols (fried pastries), to name just a few of the savory regional dishes. By learning their culinary secrets, you'll discover a fascinating history and culture of the Catalan people.
What people are saying - Write a review
Careful with the Calcots fregits--do the recipe exactly, since I adlibbed, and almost choked on
the long onion; I don't think I cooked it long enough.
Otherwise, I found this to be a very exciting cookbook, including the Calcots frigits. There are
new ideas from a long-neglected part of Spain. Good reading! We always speak of Andalucia,
but don't go all the way to Catalonia.
Learn Catalan while eating good food.
Catalonia and Els Paďsos Catalans
How the Catalans Eat
Ametlles Avellanes i Pinyons
Plats Principals Main Courses
Sources for Spanish Products
About the Author