The Barcelona Cookbook by Sasa Mahr-Batuz and Andy Pforzheimer with Mary Goodbody, includes recipes like Almejas con Chorizo Clams with Sausage; Mussels al Diablo Mussels with Hot Pepper; Calamari a la Plancha Pan-cooked Squid; and Pollo al Pimentos Chicken with Pimentos.
by Sasa Mahr-Batuz and Andy Pforzheimer with Mary Goodbody
Sasa Mahr-Batuz and Andy Pforzheimer, owners of the Barcelona restaurant chain, welcome you to The Barcelona Cookbook: A Celebration of Food, Wine, and Life, where they share the delicious dishes and drinks that have made them the biggest Spanish restaurant group in the United States.
With The Barcelona Cookbook in hand, you can re-create in your own kitchen what the restaurants do every night of the week. Inside you will find recipes to create a meal that can be as casual or elaborate as your mood, and your family and friends will love you for it.
Sasa and Andy will introduce you to a style of eating and cooking that might not be familiar but that will invigorate you with its palate of bold, exciting, and satisfying flavors and textures. They have traveled extensively and admire and include many of the world's cuisines, but tapas are the cooking style they love more than any other. The Barcelona Cookbook includes 115 signature recipes that highlight the simple and clean flavors of their bold hot and cold tapas as well as main dishes, party food, and desserts. A sampling includes Roasted Beets with Cabrales and Toasted Walnuts, Mussels al Diablo, Chorizo with Sweet-and-Sour Figs, Swordfish with Panzanella, Paella Barcelona, and Chocolate Indulgence.
Take it from Gerry Dawes, America's pre-eminent authority on Spanish food, wine and culture, who wrote the foreword for The Barcelona Cookbook: Sasa and Andy's restaurants are the nextbest thing to being in Spain. Now with their cookbook, your home kitchen can boast the same exciting aromas, the same festive atmosphere and sense of camaraderie. If you love to eat and live life with gusto, you'll love The Barcelona Cookbook.
Sasa Mahr-Batuz, a native of Argentina, has been in the restaurant business since 1993. He is in charge of the design and concepts for Barcelona restaurants. Andy Pforzheimer has worked as a chef and restaurant developer in France, California, and New York City. Both authors live in Connecticut.
This page created September 2009
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