From Library Journal
Much more than a cookbook, this impressive work is a guide to the history, culture, and cuisine of Spain’s Catalonia. Background information is followed by sections on the sauces basic to Catalan cooking, raw ingredients, and recipes. Catalan cuisine is a mix of French and Spanish influences, the cooking of the seacoast and of the mountains; rustic and individualistic, it will be new to most. Strongly recommended. JS
Copyright 1988 Reed Business Information, Inc.
Philadelphia Weely Review
320 pages of superb food writing, lush with history and anecdote and unique recipes.
From inmamaskitchen.com:
“I came to Catalan cuisine as a novice, an outsider – and immediately fell in love with it,” writes author Colman Andrews in the introduction to this classic and wonderful work. “I was taken by its freshness and vitality, haunted by its resonances of the past, thrilled by its forthright, vivid flavors. But what fascinated me most…was precisely its unexpectedness, its surprising way of doing unfamiliar things with familiar raw materials.”
