by Colman Andrews · MR · tapa dura · ISBN 9788427013858
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«Cocina Catalana» is the cookbook by Colman Andrews, published by Martínez Roca in hardcover (336 pages, in Spanish).
The book champions Catalan cuisine as one of Europe's great gastronomic heritages. Drawing on traditional products, techniques and dishes, Colman Andrews traces a journey through Catalonia's culinary culture and explains the keys that make it a singular tradition.
Published in 1989. ISBN 9788427013858.
For food lovers and those interested in traditional Catalan cooking.
Colman Robert Hardy Andrews is an American writer and editor on food and wine. He is best known for his association with Saveur magazine, which he founded with Dorothy Kalins, Michael Grossman, and Christopher Hirsheimer in 1994 and where he served as editor-in-chief from 2001 until 2006. After resigning from the magazine in 2006, he became the restaurant columnist for Gourmet. In 2010, he helped launch a food and drink website, The Daily Meal, and served as its editorial director until mid-2018. He is now a senior editor specializing in food and travel for 24/7 Tempo. He is considered one of the world's foremost experts on Spanish cuisine, particularly that of the Catalonia region.
