By Colman Andrews

Catalonia, positioned in Spain's some distance north-east nook and targeted round the port of Barcelona, has its personal food and tradition which has unfold to surround Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the traditional sector of France previously often called Roussilon, and a unmarried urban at the Italian island of Sardinia. Colman Andrews explores this entire territory of Catalan cooking, from its French, Roman and Moorish roots to modern-day sleek interpretation. alongside the best way he creates a portrait of the nutrition, wine, historical past and tradition of the region.

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Catalan Cuisine: Europe's Last Great Culinary Secret by Colman Andrews

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