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Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast

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4.23  ·  Rating Details  ·  56 Ratings  ·  12 Reviews
Definitive guide to authentic Catalan cuisine - in 200 recipes.
Paperback, 352 pages
Published December 3rd 2005 by Harvard Common Press (first published June 27th 1988)
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Community Reviews

(showing 1-30 of 156)
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patty
Jan 11, 2015 patty rated it really liked it
Shelves: read-2011, food
Finally purchased this book, after borrowing it from my local library for a few months. The shrimp baked in garlic recipe is fantastic!
Art Hare
Aug 20, 2008 Art Hare rated it it was amazing  ·  review of another edition
One of the very best books on Spanish food. Not that Catalonia is Spain of course
Tim
Aug 09, 2015 Tim rated it really liked it  ·  review of another edition
Picked up at a charity shop simply as not only had no other book on the subject, but was unaware Catalonia had its own cuisine !
It's very well written, not only as a cookbook but that most recipes have a preamble about it or the ingredients. Some of these, Salt Cod for example, cover a couple of pages.
Bought out of curiosity, read with interest and pleasure.
Jennifer Parks
Sep 12, 2015 Jennifer Parks rated it really liked it
Many people associate Catalan cuisine with Spain (and indeed, the author writes extensively about the Catalan culture in Spain within this cookbook). but I was introduced to Catalan Cuisine on a weekend trip to Andorra (that tiny country nestled between France and Spain) a few years ago. It was love at first sight and I knew I wanted a Catalan cookbook to add to my collection. Spanish tortilla, shrimp in garlic butter, creme Catalan - all the classics are here in one volume plus so much more. I ...more
Ietrio
Apr 07, 2016 Ietrio rated it it was amazing  ·  review of another edition
Shelves: practical, favorites
Not only the recipes are quite tasty, reading the book is a true pleasure.
Cheryl Munoz
Jun 04, 2008 Cheryl Munoz rated it it was amazing  ·  review of another edition
I picked this up at the tail end of my honey moon is Spain, Fall 2006. It is a wonderful cookbook and Colman Andrews is a great writer. He gives a lot of info about the background of each dish, how it is served etc. Most of the ingredients are available in the US and he gives subs for items that you might have a hard time finding. If you have travelled though Catalonia then you will appreciate having these recipes. Hmmm...salt cod anyone? It's good! Oh - and if you are travelling to Barcelona th ...more
Matt
Nov 04, 2007 Matt rated it it was amazing  ·  review of another edition
Shelves: cooking-food
First thrust upon me at the beginning of my career as a chef by a true savant of Spanish cuisine (Thank you, David!), this book continues to amaze me. You'll know Colman Andrews as editor-in-chief of "Saveur" magazine. His food scholarship is beyond reproach. The food of the Catalans may well be where everything we know as standard Spanish, Italian and even French descended from. Some of the recipes have a distinctly medieval feel to them, evidence that this ancient people of Iberia have success ...more
Daniel
Feb 25, 2008 Daniel rated it it was amazing  ·  review of another edition
Not just a cookbook but a compendium of language, anecdotes, culture, and characters. The author begins by expanining the bare essentials of Catalan cooking, such as key ingredients and the handful of basic sauces, then delves into local preparation methods, the origins of dishes, esoteric ingredients, stylized variations (some fabricated by himself), and important characters in the history of the country and the food. The non-recipe parts contain a varied selection of quotations, paraphases, an ...more
Catherine Woodman
Jul 29, 2011 Catherine Woodman rated it liked it
I got this after I had gotten back from Barcelona and had so much wonderful seafood that I couldn't bear to not have more--unfortunately, it is very hard to replicate this, tho I know you can do it in an Iowa City kitchen because Assumpcio did it so wonderfully
Catherine Woodman
Jul 29, 2011 Catherine Woodman rated it really liked it  ·  review of another edition
I got this after I had gotten back from Barcelona and had so much wonderful seafood that I couldn't bear to not have more--unfortunately, it is very hard to replicate this, tho I know you can do it in an Iowa City kitchen because Assumpcio did it so wonderfully
Naki
Sep 17, 2008 Naki rated it really liked it  ·  review of another edition
A very true book. And very interesting to read in English. My Catalan friends say it is the truth about the traditional food of Catalonia.
Ange
Jul 24, 2008 Ange rated it liked it  ·  review of another edition
Found a few recipes I will try out. Gave a nice, understandable geography lesson.
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Co-founder and former editor of Saveur magazine and the author of Catalan Cuisine, Flavors of the Riviera, and Everything on the Table and co-author and co-editor of three Saveur cookbooks. Now a resident of New York City and Connecticut, a native of Los Angeles and a frequent contributor to the LA Times and Los Angeles Magazine. He won six James Beard Awards for his writing on food and wine, and ...more
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