Editorial review:

Much more than a cookbook, this impressive work is a guide to the history, culture, and cuisine of Spain’s Catalonia. Background information is followed by sections on the sauces basic to Catalan cooking, raw ingredients, and recipes. Catalan cuisine is a mix of French and Spanish influences, the cooking of the seacoast and of the mountains; rustic and individualistic, it will be new to most. Strongly recommended.

 

Alice Waters:

Colman Andrews’s passion for eating and drinking reaches its perfect expression [in this book]. Reading it, for me, is a great source of inspiration.