Catalonia
Recipes from Barcelona and Beyond
Seiten
2017
Hardie Grant Books (UK) (Verlag)
978-1-78488-116-0 (ISBN)
Hardie Grant Books (UK) (Verlag)
978-1-78488-116-0 (ISBN)
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A companion volume to the bestseller Basque, this is the category-killer book on the cuisine of Barcelona and the surrounding region
‘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.
‘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.
José Pizarro is an award-winning chef and bestselling author, dubbed 'The Godfather of Spanish Food' in the UK. He worked at Meson de Doña Filo in Madrid before coming to London. He runs the successful tapas and sherry bar José and restaurant Pizarro as well as restaurants José Pizarro and Lolo, in London, The Swan in Surrey and two restaurants at The Royal Academy of Arts. He regularly appears on BBC’s Saturday Kitchen and Channel 4’s Sunday Brunch. He is the author of seven cookbooks.
| Erscheinungsdatum | 18.10.2017 |
|---|---|
| Zusatzinfo | Full colour photography |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 197 x 255 mm |
| Gewicht | 1103 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-78488-116-3 / 1784881163 |
| ISBN-13 | 978-1-78488-116-0 / 9781784881160 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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