Barcelona: Authentic Recipes Celebrating the Foods of the World

by Paul Richardson

Book Overview

An extensive history, a varied geography, and a fierce pride in the old and new all contribute to Barcelona's heralded cuisine. Here, in the capital of Catalonia, a city hugged by mountains and cooled... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 084872853X
• ISBN13: 9780848728533
• Release Date: September 2004
• Publisher: Oxmoor House
• Length: 191 Pages
• Weight: 2.96 lbs.
• Dimensions: 0.9" x 9.9" x 10.8"

Customer Reviews

The book did not have the paper cover and it is not as displayed.

This is not the book that I ordered. It did not have the cover. Very disappointed

Catalan Cuisine for the Home Chef and Armchair Traveler

Chuck Williams really knows how to produce cookbooks that treat a terminal case of wanderlust and an adventurous, full-bodied appetite. As part of the Williams Sonoma Foods of the World cookbook series, the Barcelona volume stands up quite well to the excellent books on the more renowned culinary destinations of Paris and San Francisco. However, Barcelona, as Williams and author Paul Richardson know intimately, offers its own distinctive cuisine that is worth discovering for the first time or rediscovering from a fond memory of a past trip. In fact, I was on holiday there just last month, and the Paella Parellada (Shellfish and Mixed Meat Paella) at the world famous Restaurant 7 Portes looked nothing like the abundant feast on page 136. I even took a cooking class along the Ramblas and made a seafood paella that doesn't quite measure up to the bountiful image that Jason Lowe captures in his beautiful photography. The book's first third is a well-organized explanation of what makes Barcelona unique starting with the culinary history of Catalonia. There are sections on local specialties such as tapas (small plates), xharcuteria (pork), formatge (cheese), and Catalan wine. The actual recipes actually don't start until page 75, but the fifty selections all look tasty and not overly complex to prepare. I have always had good luck with the recipes in the Williams-Sonoma catalog, and this one is proving to be a worthy source for dinner parties. Personally, I have tried making Fideuà (Vegetable and Seafood Noodles, page 162) and the Crèma Catalana (Catalan Burnt Cream, Page 170) with my own kitchen torch. There are comparatively simpler dishes such as Calcotada (Grilled Green Onions with Romesco Sauce, page 121) and Pa Amb Tomaquet (Tomato-Rubbed Bread, page 75) that make the ideal complement to any Mediterranean-style meal. Williams has yet again done justice to a city known for its food by providing this evocative culinary guide, a perfect companion for the home chef and armchair traveler.

Ahhhh, Barcelona!

I recently returned from Barcelona and couldn't be happier to have found this book at my local Williams Sonoma. It's gorgeous and informative and, in addition, has recipes! I feel much better equipped, for my next trip to Barcelona as I'm making lists of eateries not to miss. I'm in the process of ordering Barcelona for my sister and also Rome and Florence for myself. I'm looking forward to trying several recipes in the book, pork loin with peaches, Catalan-style fava beans, marinated olives and especially the cava recipe, "liquid" granita of sparkling wine. This book is going to make the coming winter months very warm indeed with marvelous memories of an incredible city and whetting the appetite for future trips.

A good summary of Catalan food

I am from Barcelona and there are two things I really appreciate about this book. It allows me to cook our food with US products, which is not always easy. On the other hand, it serves as an introduction to our food and our way of life. It is always a handy present for my non Catalan friends.