Catalan Cuisine: Europe's Last Great Culinary Secret
Colman Andrews is the editor ofSaveurmagazine and an internationally acclaimed authority on the food and culture of Spain's Catalonia region.  A restaurant critic for theLos Angeles Times, a food and travel writer, and a cookbook author, Andrews has written for many leading publications.  He is the author of two cookbooks,Catalan CuisineandFlavors of the Riviera. Colman Andrews is listed inWho's Who of Food & Beverage in America, is a James Beard Foundation Awards Judge, and the recipient of a 1998 James Beard Foundation M.F.K. Fisher Distinguished Writing Award.