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 Catalan Cuisine, Vivid Flavors From Spain's Mediterranean Coast Colman Andrews FOOD • 2005 • PAPER • 332 PAGES  E-mail this page  Printer-friendly version
This exploration of the history, culture and cuisine of Catalan Spain includes 200 recipes. Colman Andrews, editor of Saveur Magazine, includes chapters on sauces, raw ingredients, and the influence of French, Moorish and Roman cooking.
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