The Barcelona Cookbook: A Celebration of Food, Wine, and Life Hardcover – Jun 16 2009
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About the Author
Sasa Mahr-Batuz, a native of Argentina, has been in the restaurant business since '93. He is in charge of all the design and concepts for Barcelona restaurants. He lives in Weston, CT. Online: www.barcelonawinebar.com Andy Pforzheimer has worked as a chef and restaurant developer in France, California, and New York City. He lives in Wilton, CT. Online: www.barcelonawinebar.com
Most Helpful Customer Reviews on Amazon.com (beta)
First and foremost, we think for a cookbook to deserve a decent rating, the recipes have to work. Everything we've tried has been scrumptious thus far. Each recipe is well laid out, starting with a short introduction on the dish. Ingredients for the recipe follow and are listed logically. Easy to understand steps that make sense for any average home cook follow the ingredients.
If your mouth is not watering by the time you're done reading the recipe for "Sherry-Braised Short Ribs with Autumn Vegetables" that starts on page 95, you may not have a pulse. Even someone who can barely boil water should be able to follow the recipe for "Albondigas" (Spanish for meatballs in tomato sauce) on page 110 and easily make succulent meatballs worthy of serving to any guest. The "Roasted Beets with Cabrales and Toasted Walnuts" cold tapas on page 31 is simplicity itself, but with a "secret" trick (using a certain type of vinegar to accentuate the beets) that make the dish transcendent. I could go on and on and on.
Beyond the well laid out recipes that work, the anecdotes in the book such as "The Meat Guy" (starting on page 158) are amusing and fun to read. We don't know this meat guy, Mark Berlin, but after reading about him, we know we want to meet him someday and get our meat from him.
Whether you cook or not, if you love food, this is a great book and a must have!
The book is beautifully illustrated and the recipes are easy to work with, not to mention the food is fantastic. If you're bored with always cooking the same thing, and want try something new, this is the cook book for you.
It's becoming my go-to cookbook.
I Highly recommend it!
What I like most about this book is that the recipes work. There are no crazy insane recipes that require an advanced degree in the culinary arts. I also finally found the best Patas Bravas and chimichurri sauce recipes. These are so common, but it's hard to find really good recipes like the one in this book. Even if you don't cook, the book is full of beautiful pictures and delicious stories so it's fun just to read as a collection of stories.