1999 "First Harvard Common Press edition 1999" stated on copyright page; The Harvard Common Press publishers, Boston; softbound; very good condition with unmarked, unturned pages.
Award-winning author Coleman Andrews explores a once undiscovered gem among Europe's great culinary traditions. The cooks of Catalonia use many of the same popular ingredients found in other Mediterranean cuisines, but they combine them in fresh and unexpectedly delicious ways. Try Paella Vallenciana, Tumbet (a Majorcan vegetable casserole), Canalons (the local spin on cannelloni), or the delightful Bunyols (fried pastries), to name just a few of the savory regional dishes. By learning their culinary secrets, you'll discover a fascinating history and culture of the Catalan people.