Resources
Books
(Fodor’s, 2 edition, 2008)
A wonderfully detailed guide. It’s a good read, whether or not you are on your way to Barcelona.
Barcelona Served: Contemporary Catalan Cuisines
Montse Palacin, Editor (B-Guided, 2006)
Covers 98 restaurants in and around Barcelona, portraying chefs and what makes them tick. Includes a recipe from each restaurant.
Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them
Paul Kaminsky (Hyperion, 2005)
An exploration by a self-described “hamthropologist” of pork production and consumption in Spain, France and the American South.
Robert Hughes (Alfred A. Knopf, 1992)
Fifteen hundred years of Barcelona’s cultural and social history with a comprehensive treatment of Catalan modernisme and its two most famous practitioners: Antoni Gaudí and Lluis Domènech i Montaner.
A Late Dinner: Discovering the Food of Spain
Paul Richardson (Scribner, 2007)
An irresistible read taking you inside the many regions of Spanish cuisine. A must!
Barcelona the Great Enchantress
Robert Hughes (National Geographic, 2004)
Renowned art critic and author writes with authority and undisguised affection about the capital of Catalonia. Shorter than his landmark book, Barcelona, from 1992.
Time Out Seville and Andalucia
(Time Out Guides, 2006)
An excellent guide, and series. Includes a larger than usual number of restaurants, bars and cafes.
(Time Out Guides, 2007)
An excellent guide, and series. Includes a larger than usual number of restaurants, bars and cafes.
Cookbooks
Martha Rose Schulman and Culinary Institute of America (DK Adult, 2008)
A new cookbook from the Culinary Institute of America. The book embraces both traditional and avant-garde Spanish cooking, and the recipes come from a number of well known Spanish chefs.
Penelope Casas (Alfred A. Knopf, 1979)
A classic where you can find a recipe for nearly any Spanish dish.
Anya Von Bremzen (Workman, 2005)
Cookbook focusing on both traditional and modern Spanish food, with highly informative and always entertaining text.
The Cuisines of Spain: Exploring Regional Home Cooking
Teresa Barrenechea (Ten Speed Press, 2005)
A perfect cookbook, which in addition to an array of recipes covering the best of Spain, has a substantial introduction to the cuisines of Spain.
Barcelona: Authentic Recipes Celebrating the Foods of the World
Paul Richardson (Bonnier Books, 2006)
Beautiful photographs and recipes drawn from chefs and home kitchens throughout Catalonia and the països catalans (Valencia, the Balearic Islands, Andorra, and a corner of Sardinia) tantalize the reader.
Colman Andrews (Grub Street, 1997)
The definitive exploration of the food and cooking of Catalonia. The author calls the cuisine Europe’s last great culinary secret.
