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- 352pages
- 13 heures de lecture
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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.
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Catalan Cuisine, Colman Andrews
- Langue
- Année de publication
- 1989
- Reliure
- (souple)
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- Titre
- Catalan Cuisine
- Sous-titre
- Europe's Last Great Culinary Secret
- Langue
- Anglais
- Auteurs
- Colman Andrews
- Éditeur
- Trafalgar square
- Publié
- 1989
- Format
- souple
- Pages
- 352
- ISBN10
- 0747279896
- ISBN13
- 9780747279891
- Séries
- Mots clés
- Description
- 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.