Description
100 "A LA CATALANA" RECIPES
Book Summary
This book presents a selection of 100 recipes for dishes known as "a la catalana" (Catalan-style), found not only in Catalonia but also in Spain, France, Italy, and Germany, illustrating the international reach of Catalan cuisine. The author, Jaume Fàbrega, advocates for the importance of preserving one's gastronomic identity, offering a historical and culinary journey that demonstrates the vitality of a millenary tradition. An essential volume for cooks and gastronomy lovers who want to rediscover the roots of one of the most important cuisines in Europe.
What is it about?
The work explores Catalan cuisine through one hundred recipes that bear the "a la catalana" label, a concept that goes beyond the country's borders. The book is not limited to collecting traditional dishes cooked in Catalonia; rather, it traces the influence of this cuisine in other territories, showing how dishes from everywhere have been adapted or christened with this name. With a prologue by Ada Parellada, the author defends the need to keep the Catalan gastronomic essence alive, without rejecting foreign influences, but by valuing one's own culinary heritage.
Main themes
- Traditional Catalan cuisine and its historical evolution.
- International projection of Catalan gastronomy.
- Iconic recipes with the "a la catalana" designation.
- Preservation of culinary identity and gastronomic heritage.
- Influence of Catalan cuisine on other European cultures.
Who is it recommended for?
This book is recommended for amateur and professional cooks interested in traditional Catalan cuisine, as well as for gastronomy lovers who want to delve into the history and identity of the dishes. It is also ideal for readers looking for authentic recipes with a cultural and educational focus.
What this book offers
- A collection of 100 authentic recipes with the "a la catalana" designation, documented and contextualized.
- A vision of the international reach of Catalan cuisine through dishes from other countries.
- A reflection on the importance of maintaining one's own gastronomic identity in a globalized world.
- A prologue by Ada Parellada, a benchmark of modern Catalan cuisine.
Technical data
- Author: FABREGA COLOM, JAUME
- Publisher: COSSETANIA
- Language: Cat
- Subject: NATIONAL AND REGIONAL CUISINE, RECIPES AND COOKING COURSES
- Collection: DE 100 EN 100
- Publication date: November 2024
- Number of pages: 384
- Weight: 799 g
Editorial review
A work that combines historical rigor and culinary passion, offering a unique journey through Catalan cuisine and its footprint in Europe. The selection of recipes, together with the reflection on gastronomic identity, makes it a valuable read for both cooks and scholars of food culture. A book that invites you to cook and reflect on the value of culinary heritage.