No. 38 Catalan Food

$9.00

Available only in print

Catalan Food — the ancient, important, little-known cuisine of the region of Catalonia, which includes Barcelona — sausage-makers, cheesemakers, anchovy-curers, simple restaurants  Edward Behr

Recipes
Escabetx de verats (marinated mackerel)
Fresh sardines in sweet-and-sour sauce
Saffron custard with caramel

Notes and Resources
Lake Garda Olive Oil
Bread-Baking in Summer

Book Review
Fred Plotkin’s “Italy for the Gourmet Traveler”

Issue 38 | 1996

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