Catalan Cuisine
Subtitle: Europe's Last Great Culinary Secret
Edition: 1st Harvar edition
Publisher: Harvard Common Press
Published: December 1999
Language: eng
Format: Paperback
Number of pages: 332
ISBN-13: 9781558321540
Subjects: National & regional cuisine; Spanish cooking; Cooking / Wine; Cooking; Spain; Regional & Ethnic - Spanish; Regional & Ethnic - European; Catalonian style; Cookery, Spanish
First sentence: Catalan cuisine is a caldron full of prawns and monkfish simmering in rich broth on a butane stove in the galley of a fishing boat off the Costa Brava port of Palamos; it's a brace of rabbits roasting on an open fire beside a slate-roofed fieldstone farmhouse in the eastern Pyrenees while a silent grandmother with a strong right arm beats olive oil and garlic into a thick, emphatic sauce; it's an elegant salad of white beans, celery leaves, and marinated salt cod posed on a cool black plate in a restaurant dining room in Barcelona.