{"product_id":"cuina-catalana-ebook","title":"Catalan Cuisine","description":"\u003cdiv\u003e\n\n\u003cstrong\u003eDimensions: 15.5 x 22.5 cm\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eNumber of pages: 272\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePaperback\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eLanguage: Spanish\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eForeword: Joan Roca\u003c\/strong\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs far as we can remember, we have always wanted to cook by Borja Sierra and Òscar Gómez. Cooking makes us happy, and this book is our way of sharing that joy. We have dared to scrutinize, analyze, describe, and praise Catalan cuisine, which is our own. From devoted love, of course, because you love what you suckle. We do it armed with affection, a handful of certainties, and a ton of convictions. And even writing with enthusiasm, we are not going to tell you anything that cannot be verified with your eyes and touched with your hands. Reality is beautiful enough in all kitchens. Also in Catalan. We will almost always strictly follow the canon and orthodoxy, but in some cases, we will propose reinterpreting and redrawing common places: we are going to question some landscapes, because everything moves and nothing is eternal. There is not a single dish that has not changed over time. Details, ingredients, processes change. And like tears in the rain, the dishes we cook today will also be lost. If we cannot change that destiny, at least we can go to meet it. Therefore, we invite you to taste Catalan preparations and dishes not only through recipes, but also through context. This is a book written by two Catalans who want to explain their cuisine without any prior knowledge. We are not going to take anything for granted!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSummary\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003cu\u003eMonographs\u003c\/u\u003e\u003c\/strong\u003e.\u003c\/div\u003e\n\u003cdiv\u003eDishes, preparations, or structural products in Catalan cuisine. They consist of a text in which, with an entertaining language, geographical, historical, cultural aspects are analyzed... One or more recipes are also included.\u003c\/div\u003e\n\u003cdiv\u003e• La calçotada. Orgies of onions and fire.\u003c\/div\u003e\n\u003cdiv\u003e      Calçotada.\u003c\/div\u003e\n\u003cdiv\u003e      Poor calçot soup.\u003c\/div\u003e\n\u003cdiv\u003e• Pa amb tomàquet. Familiarity breeds fondness\u003c\/div\u003e\n\u003cdiv\u003e      Pa amb tomàquet.\u003c\/div\u003e\n\u003cdiv\u003e      Sardines with pa amb tomàquet juice.\u003c\/div\u003e\n\u003cdiv\u003e• Allioli. The universal lubricant!\u003c\/div\u003e\n\u003cdiv\u003e      Traditional allioli. \u003c\/div\u003e\n\u003cdiv\u003e      Quince allioli. \u003c\/div\u003e\n\u003cdiv\u003e      Aunt Carmen's stiff allioli.\u003c\/div\u003e\n\u003cdiv\u003e• Botifarras, a family portrait\u003c\/div\u003e\n\u003cdiv\u003e      Snails stewed with shredded botifarra.\u003c\/div\u003e\n\u003cdiv\u003e• El sofregit: The onion and the path to enlightenment or Sofregit.\u003c\/div\u003e\n\u003cdiv\u003e      Empordà style black sofregit.\u003c\/div\u003e\n\u003cdiv\u003e• Romesco, a dish, a sauce, a concept.\u003c\/div\u003e\n\u003cdiv\u003e      Romesco sauce.\u003c\/div\u003e\n\u003cdiv\u003e• Samfaina: We don't care a pepper.\u003c\/div\u003e\n\u003cdiv\u003e• La picada catalana: Without you I am nothing.\u003c\/div\u003e\n\u003cdiv\u003e• Bolets. Mushrooms are only eaten by goats and Catalans (it's a joke from a phrase by Philip V).\u003c\/div\u003e\n\u003cdiv\u003e      Grilled Rovellons.\u003c\/div\u003e\n\u003cdiv\u003e      Pickled Rovellons.\u003c\/div\u003e\n\u003cdiv\u003e      Botifarra del perol with rovellons and rancid wine.\u003c\/div\u003e\n\u003cdiv\u003e• El recuit, el tupí and el mató or brossat. These cheeses are the milk.\u003c\/div\u003e\n\u003cdiv\u003e      Recuit salad with anchovies.\u003c\/div\u003e\n\u003cdiv\u003e      Pistachio cookie filled with recuit mousse.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eEmblematic dishes of Catalan cuisine.\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThey consist of a light-hearted introduction with geographical, historical, cultural aspects... and one or more recipes.\u003c\/div\u003e\n\u003cdiv\u003e• Arròs a la cassola.\u003c\/div\u003e\n\u003cdiv\u003e• Canelons de Sant Esteve.\u003c\/div\u003e\n\u003cdiv\u003e• Cap i pota, cap i tripa and chickpeas.\u003c\/div\u003e\n\u003cdiv\u003e      Veal head and trotters.\u003c\/div\u003e\n\u003cdiv\u003e• Oxtail stewed with lentils.\u003c\/div\u003e\n\u003cdiv\u003e• Escudella i carn d’olla. \u003c\/div\u003e\n\u003cdiv\u003e      Traditional escudella i carn d’olla.\u003c\/div\u003e\n\u003cdiv\u003e      Escudella cream with meatball.\u003c\/div\u003e\n\u003cdiv\u003e• Menjar blanc. 2\u003c\/div\u003e\n\u003cdiv\u003e• Braised veal cheeks with saffron milk caps.\u003c\/div\u003e\n\u003cdiv\u003e• Roasted cheeks.\u003c\/div\u003e\n\u003cdiv\u003e• Xató.\u003c\/div\u003e\n\u003cdiv\u003e• Trinxat.\u003c\/div\u003e\n\u003cdiv\u003e      Traditional Trinxat.\u003c\/div\u003e\n\u003cdiv\u003e      Trinxat with roasted bacon, cabbage and potato soup.\u003c\/div\u003e\n\u003cdiv\u003e• Bacallà a la llauna.\u003c\/div\u003e\n\u003cdiv\u003e• Faves a la catalana.\u003c\/div\u003e\n\u003cdiv\u003e• Pig's trotters with morels.\u003c\/div\u003e\n\u003cdiv\u003e      Pig's trotters with morels and pine nuts.\u003c\/div\u003e\n\u003cdiv\u003e• Roasted lamb in the oven.\u003c\/div\u003e\n\u003cdiv\u003e• Palamós prawn.\u003c\/div\u003e\n\u003cdiv\u003e      Grilled.\u003c\/div\u003e\n\u003cdiv\u003e      Naturally seasoned.\u003c\/div\u003e\n\u003cdiv\u003e      Stewed with blue crab.\u003c\/div\u003e\n\u003cdiv\u003e• Crema catalana.\u003c\/div\u003e\n\u003cdiv\u003e      Crema catalana. \u003c\/div\u003e\n\u003cdiv\u003e      Millefeuille with cream and wild strawberries from Calella.\u003c\/div\u003e\n\u003cdiv\u003e• Rabbit, snail, and rosemary rice.\u003c\/div\u003e\n\u003cdiv\u003e• Fricandó. \u003c\/div\u003e\n\u003cdiv\u003e      Meatball fricandó.\u003c\/div\u003e\n\u003cdiv\u003e• Black sausage soup with peas and broad beans.\u003c\/div\u003e\n\u003cdiv\u003e• Calamari stuffed with botifarra.\u003c\/div\u003e\n\u003cdiv\u003e• Esqueixada.\u003c\/div\u003e\n\u003cdiv\u003e      Cod esqueixada.\u003c\/div\u003e\n\u003cdiv\u003e• Goose with pears.\u003c\/div\u003e\n\u003cdiv\u003e• Black rice or dark rice.\u003c\/div\u003e\n\u003cdiv\u003e• Baby squid omelet.\u003c\/div\u003e\n\u003cdiv\u003e• Mussels in Catalan style.\u003c\/div\u003e\n\u003cdiv\u003e• Grilled sardines with quick marinade-dressing.\u003c\/div\u003e\n\u003cdiv\u003e• Escalivada.\u003c\/div\u003e\n\u003cdiv\u003e• Onion-braised chard and pickled bonito. \u003c\/div\u003e\n\u003cdiv\u003e      Catalan-style pickled bonito.\u003c\/div\u003e\n\u003cdiv\u003e      Onion-braised mackerel.\u003c\/div\u003e\n\u003cdiv\u003e• Macaroni with foie gras.\u003c\/div\u003e\n\u003cdiv\u003e• Panellets.\u003c\/div\u003e\n\u003cdiv\u003e• Ganxet beans.\u003c\/div\u003e\n\u003cdiv\u003e      Widow's cooking.\u003c\/div\u003e\n\u003cdiv\u003e      Ganxet with tudons.\u003c\/div\u003e\n\u003cdiv\u003e      Ganxet with chorizo, snout, and ear.\u003c\/div\u003e\n\u003cdiv\u003e• Wild boar civet.\u003c\/div\u003e\n\u003cdiv\u003e• Musician's desserts.\u003c\/div\u003e\n\u003cdiv\u003e• Roasted foie gras with apple and ratafía.\u003c\/div\u003e\n\u003cdiv\u003e• Mongetes amb botifarra.\u003c\/div\u003e\n\u003cdiv\u003e• Coca de llardons.\u003c\/div\u003e\n\u003cdiv\u003e• Snails. or 'Deceived' snails. \u003c\/div\u003e\n\u003cdiv\u003e      Snails a la llauna.\u003c\/div\u003e\n\u003cdiv\u003e• Rabbit with almond sauce.\u003c\/div\u003e\n\u003cdiv\u003e• Pork tupí-confit.\u003c\/div\u003e\n\u003cdiv\u003e• Grilled artichokes.\u003c\/div\u003e\n\u003cdiv\u003e• Zarzuela.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":58262929736012,"sku":"G1192D","price":90.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CUINACATALANA_d818c8c0-bbf1-4485-a702-d51c7b293a5c.png?v=1785488883","url":"https:\/\/montagud.com\/en\/products\/cuina-catalana-ebook","provider":"Montagud","version":"1.0","type":"link"}