Catalan Cuisine: Europe's Last Great Culinary Secret

More than just a collection of regional dishes or a minor culinary dialect, Catalan cuisine is a complex and sophisticated system of recipes and techniques that goes back to the cooking of the occupying Romans. It has been enriched over the centuries by invading Visigoths and Moors, by French and Italian merchants and immigrant resuaurateurs, and, most recently, by innovated Catalonian chefs.

Colman Andrews

Atheneum / MacMillan Publishing

This book charts his culinary revolution from his very beginnings as a cook in the military service to the huge success of elBulli restaurant.

Reinventing Food, Ferran Adria: The Man Who Changed the Way We Eat

Cookbooks, Food & Wine

Regional & International

Phaidon Inc Ltd

Catalan Cuisine

Headline

Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews vivid storytelling and Hirsheimer's evocative images, this luxe package is sure to delight home chefs and lovers of Italian food alike.

The Country Cooking of Italy

Chronicle Books+

Catalonia, located in Spain's far north-east corner and centred 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 food, wine, history and culture of the region.

CATALAN CUISINE Europe's Last Great Culinary Secret

Grub Street

The Taste of America

Phaidon Press

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Books by Colman Andrews