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

前表紙
Harvard Common Press, 2005/12/03 - 352 ページ
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.
 

目次

Introduction
3
Catalonia and Els Països Catalans
13
How the Catalans Eat
21
Allioli
29
Sofregit
37
Samfaina
42
THE
145
Albergínies Eggplant 48
154
Pastes Breads
187
Plats Principals Main Courses
207
La Boqueria
295
Sources for Spanish Products
304
Bibliography
316
About the Author
332
著作権

他の版 - すべて表示

多く使われている語句

著者について (2005)

Colman Andrews is editor of "Saveur" and author of several other cookbooks. He lives in Old Greenwich, Connecticut.

書誌情報