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

Definitive guide to authentic Catalan cuisine - in 200 recipes.

File Size: 11069 KB

Print Length: 356 pages

Page Numbers Source ISBN: 1558323295

Publisher: Harvard Common Press (December 3, 2005)

Publication Date: December 3, 2005

Language: English


Text-to-Speech: Enabled

X-Ray: Not Enabled

Word Wise: Not Enabled

Lending: Not Enabled

Enhanced Typesetting: Enabled

Best Sellers Rank: #889,372 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #84 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > Spanish #235 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > Mediterranean #261 in Books > Cookbooks, Food & Wine > Regional & International > European > Spanish

This CATALAN CUISINE is so worth the purchase. It is far more than a cookbook. In fact, I bought it for its information apart from recipes. And I am not sorry - there is a wealth of informative writing about the culture, the countryside, the ingredients - all written beautifully and boldly. The recipes are simple and straightforward. I love that the small recipes get as much attention as the more complicated ones do. It's a wonderful piece of cultural writing.

I have prepared many of the recipes in Andrews's revised edition of Catalan cooking. Unfortunately, despite his occasional reference to his alleged recipe tester named Zimmerman, it is apparent that Andrews is in the great British tradition of a collector, not an actor in the kitchen. Many of his recipes are just wrong, some of them incredibly wrong, especially in proportions and in cooking times. For example, he has a Majorcan recipe for a flan or torte with a risen crust using (here in the USA) ricotta, eggs, cream, sugar, lemon juice and peel, et al. However, the crust recipe is WAY off, and I know because I have baked thousands of loaves of bread over the past 45 years, and so I know a cockamamie recipe for any kind of bread dough when I see one. Make the crust dough according to Andrews' specs and not only will you have enough dough for TWO large flans/tortes, but it will be a sort of thick griddle cake batter instead of a dough. Similarly, the filling uses way too much liquid and too little ricotta, so that you don't get a filling with his proportions but rather a viscous mess that will never set up firmly enough. Finally, the cooking time for a 4-egg recipe is insane -- you can't set a 4 egg recipe even with a radical pruning of the cream by a third unless you bake the flan for nearly an hour at 350F.Many other recipes in the book are similarly wrong-headed so that the inventive and experienced cook must use the conceptual template of each recipe without succumbing to the quantities and proportions, which are sometimes so wrong that the result is a disaster.

Great resource while I was in Barcelona. During an extended stay in Barcelona, I encountered foods with which I was unfamiliar. This book really helped me cook while I was there. It is fun to use now that I am back home again.

Outstanding cookbook with authentic Catalan recipes. On my last trip to Barcelona, we enjoyed "Fricando," a delicious traditional dish offered on the menu del dia at Can Culleretes. I was thrilled to find it in this cookbook. I made it for my family and it was incredible, with all of the flavors and richness I remember from the restaurant. I have since made several other dishes -- all turned out superbly. Enjoy!

The finesse taste, some dishes that have multiple levels of flavor. Yes it is no Spanish food that is famous for being fried or greasy. This cuisine pairs of to top cuisines in the world and the book has some really nice tricks and easy to follow instructions.Highly recomend it, purchased one for my wife and mom."el saó català és el millor"

The cookbook contains a wonderful description of the secrets of Catalan cooking. The instructions are easy to follow although some ingredients are a little challenging to find in local stores. The book is an excellent primer for anyone interested in discovering new tastes.

We have been to Catalonya numerous times and what we find in this book is not what we have experienced in the culinary arts in the area. The way this book is written is boring and we will be returning it.

An authentic taste of the traditional Catalan cuisine. The recipes are not complicated and the ingredients are easy to find or substitute, the dishes are rich tasting.

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