Catalan Cuisine
Vivid Flavors from Spain’s Mediterranean Coast
Once an undiscovered gem among Europe’s culinary traditions, Catalan cuisine has become an inspiration to some of the world’s top chefs. The traditional cooking of Catalonia, a province of northeast Spain, uses many of the same ingredients as other Mediterranean cuisines—tomatoes, garlic, olives, beans, pasta, fresh fruits, and all kinds of meat and seafood—but it combines them in unexpected (and mouthwatering) ways. Recipes such as the classic Potato Omelet, Valencian Paella with Shellfish, Eggplant Flan, Sweet Red Peppers Stuffed with Duck, Salt Cod with Garlic and Paprika, Pork Loin with Pomegranate Sauce, and Cinnamon Ice Cream with Warm Strawberry Coulis take the fresh ingredients of the region and combine them to create full-flavored meals. Catalan Cuisine, Colman Andrews’s homage to Catalonia, gives home cooks a passport to these simple yet vibrant flavors with 200 show-stopping recipes that are easy to prepare and sure to amaze.
Praise
“This study of Catalan cuisine provides an in-depth and excellent approach to the foods and customs of the Spanish province…the book is packed with not only recipes, but observations of the culinary traditions which make Catalan cuisine unique. An outstanding reference.”
—Reviewers Book Watch, February 2000
“Colman Andrews’ Catalan Cuisineis a collection of tantalizing recipes seasoned with history and anecdotes. This inspirational cookbook is also a mouthwatering travel guide to Spain’s rich and flavorful province of Catalonia.”
—Wolfgang Puck, chef/owner of Spago and host of Wolfgang Puck’s Cooking Class
“Colman Andrews is one of the most important champions of Catalan cuisine and has helped make it more popular everywhere. This significant book expresses a great love for our culture—and is a book that, with each reading, teaches readers ever more about Catalan gastronomy.”
—Ferran Adrià, chef/owner of El Bulli