Catalan Food: Culture and Flavors from the Mediterranean by Daniel Olivella and Caroline Wright

  • Adobo seasoning (Adob) (page 28)

    from Catalan Food: Culture and Flavors from the Mediterranean Catalan Food by Daniel Olivella and Caroline Wright

    • Categories: Spice / herb blends & rubs; Catalan
    • Ingredients: pimentón; chili powder; ground cumin; nutmeg; garlic powder; onion powder; ground cayenne pepper
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  • ISBN 10 0451495888
  • ISBN 13 9780451495884
  • Linked ISBNs
  • Published Sep 04 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Spanish food authority Daniel Olivella's accessible recipes bring together both his Catalonian tradition and his modern culinary perspective, while his experiences in and knowledge of the area lend authenticity to the cultural facet of this project.

Barcelona may be best known for the Gaudi landmarks that dot the city, but it is the capital of a region that may be less well-known: Catalonia. Chef Daniel Olivella, born and raised there before coming to the US, now shares the culture and heritage of which he is fiercely proud. He presents authentic yet accessible Catalonian recipes that are rooted both in longstanding tradition and in the modern approach he takes at his restaurants in San Francisco and Austin. Readers will delight in classic paellas, recipes showcasing tin-can ingredients, and mortar & pestle techniques, as well as the innovative Lamb Empanadas with Mojo, Spanish Sushi with Roasted Vegetable Purees, and Miniature Turron Flans. Studded with narrative features that celebrate longstanding traditions and gorgeous photography that transports the reader, Catalan Food reveals all the hidden secrets of Catalonia and its cuisine.

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