Catalan Cuisine: Europe's Last Great Culinary Secret - Hardcover
More than just a collection of regional dishes or a minor culinary dialect, Catalan cuisine is a complex and sophisticated system of recipes and techniques that goes back to the cooking of the occupying Romans. It has been enriched over the centuries by invading Visigoths and Moors, by French and Italian merchants and immigrant resuaurateurs, and, most recently, by innovated Catalonian chefs.
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About the Author:
Colman Andrews is the editor-in-chief of Saveur magazine, an award-winning food journalist, and the author of Flavors of the Riviera and Everything on the Table.
Review:
320 pages of superb food writing, lush with history and anecdote and unique recipes. -- Philadelphia Weely Review
An in-depth and excellent approach to the foods and customs of the Spanish province . . . an outstanding reference. -- Reviewers Book Watch
An in-depth and excellent approach to the foods and customs of the Spanish province. . . . an outstanding reference. -- Reviewers Book Watch
Superb. -- Conde Nast Traveler
An in-depth and excellent approach to the foods and customs of the Spanish province . . . an outstanding reference. -- Reviewers Book Watch
An in-depth and excellent approach to the foods and customs of the Spanish province. . . . an outstanding reference. -- Reviewers Book Watch
Superb. -- Conde Nast Traveler
"About this title" may belong to another edition of this title.
- PublisherAtheneum
- Publication date1988
- ISBN 10 0689117817
- ISBN 13 9780689117817
- BindingHardcover
- Edition number1
- Number of pages352
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Catalan Cuisine: Europe's Last Great Culinary Secret
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(1988)
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ISBN 13: 9780689117817
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(1988)
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ISBN 13: 9780689117817
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