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Author: Toni Monné
Publisher:
ISBN: 9788484784982
Category : Barcelona (Spain)
Languages : en
Pages : 0
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Book Description
Barcelona's cuisine is like a large mosaic built up over the centuries with very diverse influences. The multi-faceted and varied nature of Catalan cuisine is inherent to any regional cooking with several centuries of history behind it. But Barcelona has been in the past, and continues to be, especially willing to take onboard the influences of other cuisines with which it has come into contact throughout its history. This is, by far, one of its distinguishing marks. In this book we have tried giving a very general and informative explanation of this open, varied and cosmopolitan nature of the gastronomy of Barcelona by taking a short a fun tour around some characteristic products, over forty recipes and some emblematic establishments.
Author: H. Rosi Song
Publisher: Rowman & Littlefield
ISBN: 1538107848
Category : Cooking
Languages : en
Pages : 255
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Book Description
Widely associated with avant-garde gastronomy and lavish food markets, Barcelona has become a top destination for gourmands and chefs around the world, especially after the spectacular rise of chef Ferran Adrià of the famed elBulli, soon to be reborn as elBulli1846. Barcelona is a city that attracts millions of visitors in search of art and culinary experiences while cookery apprentices from around the world arrive looking to perfect their skills and expand their gastronomic horizon. The city offers an unequaled combination of restaurants, chefs, restauranteurs, media and local government initiatives to help those who arrive seeking an extraordinary culinary experience. But how has the city established itself as a global culinary referent while becoming synonymous with cutting-edge cuisine? This book narrates Barcelona’s urban and culinary development from the Middle Ages to the present, tracing the origins and the growth of the culinary prestige of this part of Catalonia. Barcelona has been a cosmopolitan center since the 1700s because of its location and busy port. The city has always been well supplied with food, and its residents built a strong culinary tradition enlivened by its contact with other cuisines and novel products afforded by its geographic location and the people who migrated to the area. With literature, painting, music and architecture, cooking has been a crucial activity in creating and maintaining a Catalan identity. Past, present and future visitors of the city will find a fascinating history of the unforgettable culinary importance of one of the most popular cities of Spain.
Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
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Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author: Daniel Olivella
Publisher: Clarkson Potter
ISBN: 0451495888
Category : Cooking
Languages : en
Pages : 274
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Book Description
Catalan cuisine authority Daniel Olivella serves historical narratives alongside 80 carefully curated Spanish food recipes, like tapas, paella, and seafood, that are simple and fresh. In proud, vibrant Catalonia, food is what brings people together—whether neighbors, family, or visitors. By the sea, over a glass of chilled vermouth and the din of happily shared, homemade Pica Pica (tapas) is where you’ll find the most authentic Catalonia. The region is known for its wildly diverse indigenous ingredients, from seafood to jamon Ibérico to strains of rice, and richly flavored cuisine that has remained uniquely Catalan throughout its complex and fraught history. In Catalan Food, the recipes are intended to be cooked leisurely and with love—the Catalan way. Featuring traditional dishes like Paella Barcelonata (Seafood Paella) and Llom de Porc Canari (Slow-roasted Pork Loin), as well as inventive takes on classics like Tiradito amb Escalivada (Spanish Sashimi with Roasted Vegetable Purees) and Amanida de Tomàquet amb Formatge de Cabra (Texas Peach and Tomato Salad with Goat Cheese), Catalan Food brings heritage into any home cook’s kitchen, where Catalonia’s cuisine was born. To know a culture, you must taste it; none is more rich and stunningly delicious than Catalonia’s.
Author: F. Xavier Medina Ph.D.
Publisher: Bloomsbury Publishing USA
ISBN: 0313059683
Category : Social Science
Languages : en
Pages : 194
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Book Description
Spanish food culture has evolved around strong regional cuisines and representative elements. This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political, and economic characteristics. Spain's location at the crossroads of Europe and North Africa has made it a gastronomic melting pot, with Arab influences and New World ingredients particularly noted. Readers will learn about the unique food culture in each region and how food practices and dishes in the Iberian Peninsula have developed over the centuries. Typical dishes and drinks, especially the Spanish wines, are described in context, with many accompanying recipes. Gastronomy in Spain has always been of utmost importance. Recently, the new Spanish gastronomy has taken center stage with internationally recognized chefs. Spaniards are shown to be extremely social eaters and drinkers who like to eat out. The everyday routine of eating out, such as at work and school, is clarified as well. Home cooking and the Spanish kitchen get special attention. Finally, although Spanish food has always been associated with the highly touted Mediterranean diet, health concerns about current eating trends are discussed. A timeline, a chronology, and illustrations round out the coverage.
Author: Christine Watson
Publisher: Sellers Publishing
ISBN: 9781416206538
Category : Cooking
Languages : en
Pages : 288
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Book Description
Maraia Segura is the pseudonym for Christine Watson.
Author: Ed Levine
Publisher: Penguin
ISBN: 0525533540
Category : Cooking
Languages : en
Pages : 290
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Book Description
"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns
Author: Colman Andrews
Publisher: Penguin
ISBN: 1592406688
Category : Biography & Autobiography
Languages : en
Pages : 338
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Book Description
The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." With a new afterword for the paperback edition, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has forever altered our understanding and appreciation of food and cooking.
Author: Claudia Roden
Publisher: Harper Collins
ISBN: 0062091689
Category : Cooking
Languages : en
Pages : 629
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Book Description
One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.
Author: Colman Andrews
Publisher: Chronicle Books
ISBN: 1452124051
Category : Cooking
Languages : en
Pages : 385
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Book Description
The acclaimed food and travel writer brings to life the people, countryside, and delicious food of Ireland in this James Beard Award–winning cookbook. Fast emerging as one of the world’s hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries. Meticulously researched and reported by Saveur magazine founder Colman Andrews, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.
Author: Matt Goulding
Publisher: HarperCollins
ISBN: 0062394142
Category : Cooking
Languages : en
Pages : 239
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Book Description
Winner of the 2017 IACP Award: Literary or Historical Food Writing Gourmand World Cookbook Award Winner: Culinary Travel Amazon Best Book of November (2016): Cookbooks, Food and Wine Financial Times Best Books of 2017: Food and Travel "Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish,took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times) Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.” Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.
