Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean CoastHarvard Common Press, 3 gru 2005 - 352 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. |
Spis treści
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 |
Inne wydania - Wyświetl wszystko
Catalan Cuisine: Vivid Flavors from Spain's Mediterranean Coast Colman Andrews Podgląd niedostępny - 2005 |
Kluczowe wyrazy i wyrażenia
Allioli almonds amount of oil anchovies APPETIZER Bacallà baking Barcelona bay leaf boil botifarra bowl bread butter Canalons cassola Castilian Cata Catalan cuisine Catalan dishes Catalonia cheese chef chicken chopped cloves garlic Coca cooking cool Costa Brava cream crema catalana drain dried eggplant Empordà Escalivada favas fideus fish flavor flour French fresh fried garlic golden-brown green grilled heat inches Josep juice lard lightly liquid lobster MAIN COURSE meat minced minutes mixture monkfish olive oil onions ounces paella països catalans parsley peeled pepper to taste picada pine nuts Platillo pork potatoes pound Preheat the oven Purée recipe region Remove restaurant rice roasted Romesco salad Salt and pepper salt cod Samfaina sauce sausage sauté seeded and grated SERVE simmer snails sofregit soup Spanish specialty sprigs parsley squid stew stir Stuffed sugar tablespoons toasted tomatoes Valencia veal vegetables vinegar wine