Cocina Catalana

This compilation of recipes, deep stories, personal stories and testimonies about traditional Catalan cuisine is an example of the dynamism and integrative capacity of this gastronomy. It also describes the customs, ways of doing things or eating behaviors and relevant traits of the Catalan character linked to cuisine. Its author, Alba Sunyer, offers a personal look at Catalan cuisine from the experience of the years in which she grew up and lived in Catalonia, enriched by her stay in the United States, where she was able to appreciate in a different way the richness and personality of that knowledge. culinary knowledge accumulated over centuries. Based on ancient and modern treatises on traditional cuisine, from the Middle Ages to the present, published articles by Catalan gourmets, historians, writers and chefs, this book aims to be a small sample of the wide repertoire of Catalan cuisine, with the sole objective of ignite the curiosity of all those people who do not know her. The hundred recipes that appear grouped in nine sections include the best-known dishes of Catalan cuisine: calçots, coca de Sant Joan, samfaina, cap i pota, xató... but there are also very suggestive proposals, linked to the festivities, the geographical areas or the products of the land.