Cocina Catalana

Fourteen Michelin-starred chefs in Catalonia have contributed to this 400-page seasonally organized collection.

Ostensibly designed to make the food of establishments such as El Celler de Can Roca accessible to home cooks, the books features food is unmistakably—and uncomprimisingly—that of some of the world’s most renowned restaurants. Alongside the Roca brothers, contributors include Carme Ruscalleda, Carles Abellán, Ramon Freixa, Xavier Pellicer, and Ada Parellada, among whose offerings is a pastry called “chocolate delirium tremens.”

Hardcover.  Color photographs throughout. In Spanish.