La cuina catalana

Josep Lladonosa explains in detail and meticulously his tricks for preparing seasonal products and for rediscovering traditional dishes, such as duck with pears, grilled sea bream with garlic and parsley, rice in a casserole, cod with beans or mussels with marine sauce. Organized into 14 thematic chapters, the culinary journey begins with sauces and ends with preserves. But in between the more than six hundred pages, as if he were stopping and stopping, he discovers the particularities of fish, meat and game dishes, the pros and cons of vegetables, rice, legumes and pasta, and don't forget the mushrooms or the snails, let alone the dessert of a lifetime. And always observing the process of "building" the dish.