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Available only in print. Published 1996.

No. 38 Catalan Food

    • 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”
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