Description
That Cooking of Now
Book Summary
This cookbook gathers the life path of cook Jovita Murias, a native of Moià born in El Bierzo who trained in the culinary arts alongside her mother and established herself as a cook under the tutelage of master Josep Lamich in Moià. The book conveys her favorite preparations, those she never stopped making and which were the most requested by the followers of the Snack Montserrat and the Cafè Condal in Moià, establishments she successfully ran for many years. A cuisine of the past that is also that of the present.
What is it about?
The book presents a compendium of traditional recipes ranging from cocktails and tapas to escudelles (stews), cold meats, meat with sauce, baked fish, fritters, and cakes. Each preparation reflects the experience accumulated by Jovita Murias throughout her career, combining her mother's culinary heritage with the teachings of master Lamich. The selected recipes are those that enjoyed the greatest acceptance among the regular customers of the two establishments she managed in Moià, thus offering a living testimony of local and seasonal cuisine. The work connects culinary tradition with current practice, demonstrating that timeless dishes remain relevant and appreciated.
Main themes
- Traditional Catalan and El Bierzo cuisine: recipes that fuse two culinary traditions.
- Seasonal and local cuisine: dishes prepared with local and seasonal ingredients.
- Cuisine of iconic establishments: recipes that defined the gastronomic offering of Snack Montserrat and Cafè Condal in Moià.
- Home and thrifty cooking: preparations that prioritize flavor and domestic economy.
- Transmission of culinary knowledge: recipes inherited from mothers to daughters and perfected by master cooks.
Who is it recommended for?
This book is aimed at home cooks interested in traditional Catalan and El Bierzo cuisine, people looking for authentic recipes tested in successful establishments, and those who wish to recover timeless dishes with a practical and current approach. It is also recommended for local gastronomy enthusiasts who want to learn about the culinary history of Moià and its surroundings.
What this book offers
- Access to selected recipes that were the most demanded by the customers of two historical establishments.
- An authentic vision of traditional cuisine, combining influences from Catalonia and El Bierzo.
- Practical and tested recipes, suitable for today's home kitchen.
- A culinary testimony that connects tradition with contemporary cooking.
- Inspiration for cooking seasonal dishes with local ingredients.
Technical sheet
- Author: Castellet i Torrents, Marta
- Publisher: Cossetània Edicions
- Language: cat
- Topic: GENERAL COOKING AND RECIPES, COOKING FOR ONE, BUDGET COOKING, QUICK AND EASY COOKING, HEALTHY AND WHOLE FOOD COOKING, VEGETARIAN COOKING, NATIONAL AND REGIONAL COOKING, PARTY COOKING, COOKING WITH SPECIFIC APPLIANCES, COOKING BY INGREDIENTS, COOKING WITH MEAT AND GAME, COOKING WITH CHICKEN AND OTHER POULTRY, COOKING WITH FISH AND SEAFOOD
- Collection: ESCUDELLA
- Binding: Paperback
- Publication date: November 2019
- Number of pages: 240
- Weight: 361 g
Editorial review
This cookbook offers a selection of recipes with solid practical backing, as they come from the real experience of a cook who knew how to connect with her clientele. The work stands out for its authenticity and for the fusion of two culinary traditions, making it an interesting proposal for those who value traditional cooking but seek to apply it to everyday life. Its paperback format and 240 pages make it manageable and accessible for daily use in the kitchen.