Catalonia has come to global attention this year in its quest for independence, but there is much more to this beautiful region situated on the west coast of the Mediterranean and blessed with one of the richest food cultures in Europe. Although Catalonia is still geographically and politically connected to Spain, Catalans consider themselves independent with their own language, history, culture and cuisine. Its food is considered unique in Spain, and it is home to one of the highest concentrations of Michelin-starred restaurants in the world – including being the original location for the famed El Bulli.
Unlike in other parts of Spain, Catalan cuisine does not centre around tapas, and although pintxos do feature heavily, they are not the mainstay of the region and most dishes are larger, stand-alone meals. Dishes are heavily influenced by pork and fresh seafood with a focus on fresh, seasonal produce that varies from recipes as simple as crushed tomatoes smeared on bread to hearty, slow-cooked stews. Famous dishes include calcots – large salad onions cooked on a coal barbecue and then dipped into nutty and addictive Romesco sauce, a unique paella made without saffron and the addition of vermicelli noodles, myriad types of Catalan sausage served with white beans, sauces such as aioli and picada, and multiple pastries and desserts including the crème Catalan (a version of crème brûlée). Beautifully packaged with stunning location and food photography, The Catalan Kitchen is the ultimate cookbook for lovers of Spanish and Mediterranean food.
Emma Warren moved to Spain in 2001 and immersed herself into the colourful world of Catalan cuisine. While living there she split her time between Mallorca and Barcelona, before returning to Melbourne, Australia, where she now enjoys working with national food icons like Matt Preston and Karen Martini. Emma is also the author of The Catalan Kitchen. This is her second cookbook.
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