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Catalan Cuisine: Vivid Flavors from Spain's Mediterranean Coast
 
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Catalan Cuisine: Vivid Flavors from Spain's Mediterranean Coast (Paperback)

by Colman Andrews (Author)
4.0 out of 5 stars  See all reviews (3 customer reviews)
RRP: £10.99
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  • This item: Catalan Cuisine: Vivid Flavors from Spain's Mediterranean Coast by Colman Andrews

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    Dispatched from and sold by Amazon.co.uk.
    This item Delivered FREE in the UK with Super Saver Delivery. See details and conditions

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Product details

  • Paperback: 352 pages
  • Publisher: Harvard Common Press,U.S.; Reprint edition (25 Mar 2006)
  • Language English
  • ISBN-10: 1558323295
  • ISBN-13: 978-1558323292
  • Product Dimensions: 22.9 x 18 x 2.8 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon.co.uk Sales Rank: 262,501 in Books (See Bestsellers in Books)

    Popular in this category:

    #53 in  Books > Food & Drink > National & International Cookery > Other European > Spanish & Portuguese

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Product Description

Product Description

Award-winning author Coleman Andrews explores a once undiscovered gem among Europe's great culinary traditions. The cooks of Catalonia use many of the same popular ingredients found in other Mediterranean cuisines, but they combine them in fresh and unexpectedly delicious ways. Try Paella Vallenciana, Tumbet (a Majorcan vegetable casserole), Canalons (the local spin on cannelloni), or the delightful Bunyols (fried pastries), to name just a few of the savory regional dishes. By learning their culinary secrets, you'll discover a fascinating history and culture of the Catalan people.

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Customer Reviews

3 Reviews
5 star:    (0)
4 star:
 (3)
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Average Customer Review
4.0 out of 5 stars (3 customer reviews)
 
 
 
 
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41 of 43 people found the following review helpful:
4.0 out of 5 stars An interesting recipe book and a good travel companion, 16 Nov 2001
This review is from: Catalan Cuisine: Europe's Last Great Culinary Secret (Paperback)
Fascinated by the unusual Catalan flavours, I bought this book. At the beginning I was a little bit disappointed, because it is laid out in a strange way, by main ingredients, rather than by kind of plate (starters, main dishes and so on). But when I got used to it I was able to appreciate the research Andrews made before writing it. There are no pictures and, usually, I don't like cookbooks that lack them, but there are nice and interesting anectodes about every recipe and the description can partly substitute the photos. At the end there is a "normal" index, I mean with plates in the usual order, which I found quite useful. There is a nice introduction and interesting appendixes about Paisos Catalans and their history and legends. There is also aguide to the pronunciation of the different dishes, which can be really useful if you travel to Catalonia.
The recipes are always clear and easy to follow, even if sometimes the author is really a purist (when he suggests to make picada in a pestle and mortar), but you can use easier techniques. Finally I just want to say I'm glad I bought this book and I would suggest it to anyone that loves or just wants to discover Catalan flavours.
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4.0 out of 5 stars Catalan Cuisine, 30 Oct 2009
By Ann Neilson (France) - See all my reviews
(REAL NAME)   
I'd already borrowed the book from a friend and thought it worth purchasing. However, the spelling 'flavors' should have alerted me to the fact that I was buying an American version. Vocabulary, spelling and weights and measures are obviously not so familiar in this version. I like the fact that the recipes are from places I have visited and the results of what we have tried so far are the genuine article.
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0 of 1 people found the following review helpful:
4.0 out of 5 stars A Book For Fish Lovers but with Food for all other tastes, 14 April 2009
By Philip G. Tipping - See all my reviews
(REAL NAME)   
This review is from: Catalan Cuisine: Europe's Last Great Culinary Secret (Paperback)
If like me you love Paella, Sea Food Stew and Sea Food Soup; this book is excellent. It also contains recipes for dishes as various as Calf's Liver with Onions and Chocolate Cake with Banyuls (a Fortified Aperitif or Dessert Wine)
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