The Catalan Kitchen

The Catalan Kitchen
Author: Emma Warren
Publisher: Rizzoli Publications
Total Pages: 256
Release: 2018-11-06
Genre: Cooking
ISBN: 1925418847

The Catalan Kitchen is a celebration of eighty-five authentic and traditional dishes from Spain's culinary heart. The Catalonia region is situated on the west coast of the Mediterranean and blessed with one of the richest food cultures in Europe. Although Catalonia is still geographically and politically connected to Spain, Catalans consider themselves independent with their own language, history, culture, and cuisine. Its food is considered unique in Spain, and it is home to one of the highest concentrations of Michelin-starred restaurants in the world. Catalan cuisine does not center around tapas, and although pintxos do feature heavily, they are not the mainstay of the region and most dishes are larger, stand-alone meals. Dishes are heavily influenced by pork and fresh seafood, with a focus on fresh, seasonal produce that varies from recipes as simple as crushed tomatoes smeared on bread to hearty, slowcooked stews. Famous dishes include calçots--large salad onions cooked on a coal barbecue and then dipped into nutty and addictive Romesco sauce, a unique paella made without saffron and the addition of vermicelli noodles, myriad types of Catalan sausage served with white beans, sauces such as aioli and picada, and multiple pastries and desserts including crème Catalan (a version of crème brûlée). Beautifully packaged with stunning location and food photography, The Catalan Kitchen is the ultimate cookbook for lovers of Spanish and Mediterranean food.

Catalan Food

Catalan Food
Author: Daniel Olivella
Publisher: Clarkson Potter
Total Pages: 274
Release: 2018-09-04
Genre: Cooking
ISBN: 0451495888

Catalan cuisine authority Daniel Olivella serves historical narratives alongside 80 carefully curated Spanish food recipes, like tapas, paella, and seafood, that are simple and fresh. In proud, vibrant Catalonia, food is what brings people together—whether neighbors, family, or visitors. By the sea, over a glass of chilled vermouth and the din of happily shared, homemade Pica Pica (tapas) is where you’ll find the most authentic Catalonia. The region is known for its wildly diverse indigenous ingredients, from seafood to jamon Ibérico to strains of rice, and richly flavored cuisine that has remained uniquely Catalan throughout its complex and fraught history. In Catalan Food, the recipes are intended to be cooked leisurely and with love—the Catalan way. Featuring traditional dishes like Paella Barcelonata (Seafood Paella) and Llom de Porc Canari (Slow-roasted Pork Loin), as well as inventive takes on classics like Tiradito amb Escalivada (Spanish Sashimi with Roasted Vegetable Purees) and Amanida de Tomàquet amb Formatge de Cabra (Texas Peach and Tomato Salad with Goat Cheese), Catalan Food brings heritage into any home cook’s kitchen, where Catalonia’s cuisine was born. To know a culture, you must taste it; none is more rich and stunningly delicious than Catalonia’s.

A Taste of Barcelona

A Taste of Barcelona
Author: H. Rosi Song
Publisher: Rowman & Littlefield
Total Pages: 255
Release: 2019-07-24
Genre: Cooking
ISBN: 1538107848

Widely associated with avant-garde gastronomy and lavish food markets, Barcelona has become a top destination for gourmands and chefs around the world, especially after the spectacular rise of chef Ferran Adrià of the famed elBulli, soon to be reborn as elBulli1846. Barcelona is a city that attracts millions of visitors in search of art and culinary experiences while cookery apprentices from around the world arrive looking to perfect their skills and expand their gastronomic horizon. The city offers an unequaled combination of restaurants, chefs, restauranteurs, media and local government initiatives to help those who arrive seeking an extraordinary culinary experience. But how has the city established itself as a global culinary referent while becoming synonymous with cutting-edge cuisine? This book narrates Barcelona’s urban and culinary development from the Middle Ages to the present, tracing the origins and the growth of the culinary prestige of this part of Catalonia. Barcelona has been a cosmopolitan center since the 1700s because of its location and busy port. The city has always been well supplied with food, and its residents built a strong culinary tradition enlivened by its contact with other cuisines and novel products afforded by its geographic location and the people who migrated to the area. With literature, painting, music and architecture, cooking has been a crucial activity in creating and maintaining a Catalan identity. Past, present and future visitors of the city will find a fascinating history of the unforgettable culinary importance of one of the most popular cities of Spain.

Islas

Islas
Author: Emma Warren
Publisher: Rizzoli Publications
Total Pages: 282
Release: 2019-10-01
Genre: Cooking
ISBN: 1925811263

This beautifully photographed cookbook takes you to the villages, homes, beaches, and hillsides of this yet-to-be-discovered region of the Mediterranean. Isla is the first comprehensive cookbook to capture and celebrate the cuisine of Spain's Mediterranean islands Majorca, Minorca, Ibiza, and Formentera. With influences from the Spanish mainland regions Catalonia and Valencia, and from places further afield including Sicily, Sardinia, and the south of France, Isla invites you on a culinary journey to discover some of the Mediterranean's most authentic cuisines that are at once familiar and unique. With stunning food photography showcasing the coastlines and interiors of these historic islands, stories on traditional recipes and one hundred simple and authentic recipes, this book is not only for lovers of Spanish food but any fan of Mediterranean cuisine. Alongside these authentic recipes are beautiful spreads on local ingredients, cooking secrets, and dishes that have rarely been shared outside this part of the Mediterranean. Each chapter celebrates a different landscape--think mountains, the coast, and humble villages. This spectrum of flavor and soul is indicative of the food (and incredible lifestyle) from the Spanish islands.

The Catalan Country Kitchen

The Catalan Country Kitchen
Author: Marimar Torres
Publisher:
Total Pages: 175
Release: 1992
Genre: Cookery, Spanish
ISBN: 9780752216072

The cuisine of Catalunya, in north-eastern Spain, is based on thousands of years of country cooking, and reflects the heritage of Provence as well as Greece and Italy. Seafood, wild game and poultry, succulent vegetables, tomatoes, garlic and onions, and preserved fruits - and of course regional treats and tapas such as paella and seafood stews - are what has made this region renowned for its cooking.

The Country Cooking of Ireland

The Country Cooking of Ireland
Author: Colman Andrews
Publisher: Chronicle Books
Total Pages: 385
Release: 2012-12-21
Genre: Cooking
ISBN: 1452124051

The acclaimed food and travel writer brings to life the people, countryside, and delicious food of Ireland in this James Beard Award–winning cookbook. Fast emerging as one of the world’s hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries. Meticulously researched and reported by Saveur magazine founder Colman Andrews, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.

Catalonia

Catalonia
Author: José Pizarro
Publisher: Hardie Grant Publishing
Total Pages: 323
Release: 2017-10-19
Genre: Cooking
ISBN: 1784881740

‘A truly beautiful book, written by my favourite Spanish man. These pages are packed with joyful rays of inspiration and utter deliciousness.’ – Jamie Oliver Located in the northeast of Spain, Catalonia borders France’s Pyrenees mountains and has a heritage and scenery like no other place in the world. In Catalonia, José Pizarro travels from the impressive Gaudi architecture in buzzy Barcelona, to the Roman and Greek ruins in Girona and secluded beaches in Costa Brava to create some of the best-loved dishes from the Catalonian region at home. Starting in the markets, José revels in the fresh meat, fish and vegetables, with dishes including classic Patatas Bravas, a delicious Duck Egg and Mushroom Stew, and a Rabbit Rice, typical of the region. From a Roast Chicken with Langoustines, Baby Squid with Mint that’s perfect for spring, to a wintery Civet of Venison with Ceps and Mash, and the delicate Hazelnut and Plum cakes, José’s interpretation of the regional flavours will inspire you to get into the kitchen. Set to the backdrop of stunning location photography, Catalonia will make you feel truly transported to this special region.

New Art of Cookery

New Art of Cookery
Author: Vicky Hayward
Publisher: Rowman & Littlefield
Total Pages: 321
Release: 2017-06-16
Genre: Cooking
ISBN: 1442279427

Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.

The Kitchen Whisperers

The Kitchen Whisperers
Author: Dorothy Kalins
Publisher: HarperCollins
Total Pages: 246
Release: 2021-09-07
Genre: Cooking
ISBN: 0063001667

A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur. The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Savuer magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become. Dorothy’s prolific career in food media means many of her Kitchen Whisperers are some of the best chefs around (though the lessons she’s learned from fellow home cooks are just as important). For Dorothy, a lifetime of exposure to incredible cooks and chefs means that she can’t enter her kitchen without hearing the voices of mentors and friends with whom she cooked over the years as they reveal their favorite techniques. Marcella Hazan warns her against valuing look over flavor. Christopher Hirsheimer advises that sometimes water is the best liquid to add to a dish rather than stock or wine. Her onetime Southern mother-in-law wisely knows that not everyone who asks for a biscuit is food hungry. Woven through the text are dozens of narrative recipes, from her mother’s meat loaf to David Tanis’s Swiss Chard Gratin. The Kitchen Whisperers will prompt older readers to identify and cherish the food mentors in their own lives, just as it will inspire younger readers to seek them out. Stories and recipes from Dorothy’s notable connections will inspire the creative food journeys of all.

At Home in the Kitchen

At Home in the Kitchen
Author: David Kinch
Publisher: Ten Speed Press
Total Pages: 306
Release: 2021-03-23
Genre: Cooking
ISBN: 1984858513

120+ recipes for the unfussy dishes—from all-day eggs to 2 a.m. snacks—that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home. “An instant classic, it defines California cool and wears its sophistication lightly.”—Padma Lakshmi When David Kinch isn’t working at one of his restaurants, he cooks in his strawberry-colored bungalow—affectionately known as the Pink Palace—where he lives on the Northern California coast. A casual meal might include a rustic pasta made with cans from the pantry, a simple roasted chicken, or too many oysters to count. In At Home in the Kitchen, you’ll find David’s ready-for-anything Mother-Sauce Mayo, a revelatory Guacamole with Pomegranate, the best make-ahead Grilled Cheese, and everything you want to eat for dinner tonight: Onion & Brioche Soup, Brussels Sprouts with Cider & Goat Cheese, Penne with a Walnut Sauce, Jambalaya New Orleans Style, Oven-Roasted Potatoes with Cod, Whole Roast Cauliflower with Capers & Egg, and much more. Photographed on location in the coastal town of Santa Cruz, where David surfs, sails, and entertains, this laid-back cookbook is packed with go-to recipes, songs to listen to while cooking, and a few classic cocktails (rhum punch, daiquiris, sangria, margaritas!) to set a cheerful mood. And while each recipe has no more than a few key ingredients, David’s clever techniques, subtle twists, and fresh flavor combinations guarantee delicious—and impressive!—results in no time at all.