Cap i pota

There are people who have prejudices towards children's cuisine, which is not the case in other gastronomic cultures such as France, which has incorporated them into haute cuisine. Foie gras, ris or suckling pig, bone marrow, brain or liver are delicacies that great chefs incorporate into their dishes. But the little ones are also part, all over the world, of a popular and tasty cuisine, and in Catalonia, in addition, of the "fork breakfasts". In this book you will find all these types of recipes in about eighty variations, from the most popular to the most refined and typical of great chefs.