by Jaume Fàbrega · tapa dura · ISBN 9788492131488
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«La cuina catalana» is the cookbook by Jaume Fàbrega, published by Edicions L'isard in hardcover (251 pages, in Catalan).
A gastronomy work that covers the cuisine of Catalonia, the Balearic Islands, the Valencian Country, Andorra, Northern Catalonia, La Franja de Ponent and L'Alguer. It includes proposals for cooking and accompanying dishes, with a look at the culinary tradition of the Catalan-speaking territories. The book features photographs by Francesc Guillamet.
Originally published in 1999 by Edicions L'isard; the subtitle of the work is «Per cuinar i acompanyar».
Enthusiasts of traditional cooking and the gastronomic culture of the Catalan-speaking territories.
Jaume Fábrega Colón is a Spanish gastronomy writer, journalist, historian and professor. He has written more than fifty gastronomy and cooking books, and has won the Gourmand World Cookbook Award five times. He is involved in some international cultural associations including AICA and FIJET.
