Catalan food : culture & flavors from the Mediterranean

Catalan food Culture & flavors from the Mediterranean

Daniel Olivella

Book - 2018

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.

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Location Call Number   Status
2nd Floor 641.59467/Olivella Checked In
Subjects
Cooking, Spanish > Catalonian style.
Cookbooks.
Genres
Cookbooks
Published
New York : Clarkson Potter/Publishers, an imprint of the Crown Publishing Group [2018]
Language
English
Main Author
Daniel Olivella (author)
Other Authors
Caroline Wright (author), Johnny Autry (photographer)
Edition
First edition
Item Description
Includes index.
Physical Description
271 pages : color illustrations ; 26 cm
ISBN
9780451495884
  • Pica-pica : little bites
  • Verdures i llegums : vegetables and beans
  • Paelles, arrossos i fideus : paella, rice, and noddles
  • Del mar a la taula : from the sea to the table
  • Del corral : from the corral
  • El nostre amic, el porc : our friend, the pig
  • Pa i postres : bread and desserts.
Review by Publisher's Weekly Review

Olivella, chef of Austin's Barlata tapas bar, explores the culture and cooking of his childhood home in this debut collection of 80 enticing Catalan recipes. Situated in the northeast corner of Spain, Catalonia is not only a land of farmers and fisherman, but a region with a rich culinary history shaped by "centuries of invasions, occupations, exploration and trading." The opening chapter on pica-pica (little bites) is doused with plenty of the region's extra-virgin olive oil in offerings like pickled anchovies, and shrimp in garlic oil. Surf and turf come together in a chicken and shrimp plate as well as in a favorite lunch dish, meatballs with cuttlefish. Paella is treated with reverence in a section that provides tips for preparing the perfect panful (e.g., use dark red saffron rather than yellow), along with instructions for five varieties, including a Valencian version with rabbit and chicken. Other rice dishes, known as arrossos, include smoked rice with pork belly and mushrooms. Olivella explores the traditions of the cuisine, including an appreciation of the region's popular canned seafood. Surveying a region no larger than New Hampshire, Olivella unveils a vast and deep bounty of flavors in this heartfelt compendium. (Sept.) © Copyright PWxyz, LLC. All rights reserved.

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