The Catalan Table

The Catalan Table The Catalan Table: Exploring Traditional Cooking at the Crossroads of Mediterranean Cuisine All material © 2021 by Kevin Hanek

Spanish regional gastronomy is poised to succeed Italian cuisine as the Mediterranean culinary trend of choice, attracting gastronomes and culinary professionals alike to the country each year, both to sample the cuisine as well as to enroll in culinary instruction programs. Recent publications have celebrated some of the newer trends in the cuisine of Catalunya, but the pleasures of the classic "

cuina catalana," the traditional cooking of Catalunya, are as yet unknown to many gastronomes, particularly in North America. The Catalan Table explores this cuisine and the land to which it is so inextricably tied, part of an enduring culinary tradition stretching back hundreds of years. Featuring recipes for some of the most important of the classic dishes of Catalan cuisine, lavishly photographed by award-winning food photographer, Ben Fink, along with sidebars highlighting the various food purveyors, restaurateurs, and chefs in the region devoted to upholding this unique and important cuisine.

We're launching a new website about the upcoming publication of this long-awaited book. Check it out! https://www.catala...
07/10/2020

We're launching a new website about the upcoming publication of this long-awaited book. Check it out! https://www.catalantable.com

04/05/2013

prik pao, soybean oil, chili paste, mae pranom

01/24/2013

Little Green Gourmets prepares and delivers fresh kids' meals that help grow smart eaters.

07/17/2012

2 escaroles. 200 g de bacallà esqueixat dessalat. 100 g de tonyina salada en remull. 8 filets d’anxova dessalats. Un grapat d’olives variades: arbequines. sevillanes, negres. Per fer la salsa: 2 grans d’all. 5 nyores. 15 g d’avellanes torrades. 15 g d’ametlles torrades. 4 llesques de pa remullat a...

A delegation from UNESCO views the original manuscript of the Llibre de Sent Soví, from the 14th century, one of the fir...
07/10/2012

A delegation from UNESCO views the original manuscript of the Llibre de Sent Soví, from the 14th century, one of the first and most important of early recorded cookbooks.

Una delegació de la UNESCO va visitar ahir l’Edifici Històric de la UB per conèixer de primera mà el manuscrit del Llibre de Sent Soví, que es conserva al Fons de Reserva de la Biblioteca. El llibre, del segle XIV, escrit en català, és el primer receptari conegut de cuina catalana i un dels més ant...

05/11/2012

This classic tapas potato dish is fried twice in extra-virgin olive oil and bathed in a paprika-heavy sauce.

Quinces are still popular in Spain, and used in a variety of dishes. An interesting overview of this historic fruit tree...
05/03/2012

Quinces are still popular in Spain, and used in a variety of dishes. An interesting overview of this historic fruit tree.

Quince, once de rigueur in America’s Colonial gardens, fell out of favor over the years. But some growers are still very attached to the fruit.

An interesting examination of the ethics of modern food production. Carnivore, vegetarian—we all must eat something to l...
05/02/2012

An interesting examination of the ethics of modern food production. Carnivore, vegetarian—we all must eat something to live, and something--be it animal or plant--is going to surrender its energy in order that we can utilize it for ourselves. Finding the manner in which that can be done with the most respect and least harm inflicted is a mandate we all must embrace.

Think you're doing no harm when you chow down on a salad? Think again.

While nouvelle cuisine may not be everyone's ideal, I'm endlessly amazed at the multitude of ways in which these chefs r...
10/02/2011

While nouvelle cuisine may not be everyone's ideal, I'm endlessly amazed at the multitude of ways in which these chefs revisit familiar dishes and ingredients—for inspiration, or as a departure point to shake things up and take us in new directions.

A quest for a different kind of eating in Italy, one that swaps the simple plate of pasta for art on a plate: maccheroni soufflé, urchin risotto and caviar-and-chocolate for dessert.

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