Catalan Cuisine - Europe's Last Great Culinary Secret


by Colman Andrews, Atheneum, first printing, 1988. This breakthrough book by the well-known food writer and co-founder of Saveur Magazine is getting harder to find in its original hardback edition.

Where is Catalonia and why is its cookery important? From the DJ copy: "(It is) located in Spain's far north-east corner and centered around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today's modern interpretation. Along the way he creates a portrait of the (wonderful cross-fertilization of its) food, wine, history and culture of the region."

Hardback, with DJ, 331 pages. Pristine copy: VG+/VG+.

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