{
    "id": 334665,
    "slug": "catalan-kitchen-emma-warren",
    "nstc": null,
    "title": "Catalan kitchen",
    "subtitle": "From mountains to city and sea \u2013 recipes from Spain's culinary heart",
    "collection_title": null,
    "collection_part_number": null,
    "annotation": "<p>The independent and distinctive culinary traditions of Catalonia, through tapas and pintxos but also to the rich variety beyond</p>",
    "description": "<p><strong><strong><em>The Catalan Kitchen</em></strong><strong> is a celebration of one hundered authentic and traditional dishes from Spain's culinary heart.</strong></strong><br /><br />The Catalonia region is situated on the west coast of the Mediterranean and blessed with one of the richest food cultures in Europe. Although Catalonia is still geographically and politically connected to Spain, Catalans consider themselves independent with their own language, history, culture, and cuisine. Its food is considered unique in Spain, and it is home to one of the highest concentrations of Michelin-starred restaurants in the world.<br /><br />Catalan cuisine does not center around tapas, and although <em>pintxos</em> do feature heavily, they are not the mainstay of the region and most dishes are larger, stand-alone meals. Dishes are heavily influenced by pork and fresh seafood, with a focus on fresh, seasonal produce that varies from recipes as simple as crushed tomatoes smeared on bread to hearty, slowcooked stews. Famous dishes include cal&ccedil;ots--large salad onions cooked on a coal barbecue and then dipped into nutty and addictive Romesco sauce, a unique paella made without saffron and the addition of vermicelli noodles, myriad types of Catalan sausage served with white beans, sauces such as aioli and <em>picada</em>, and multiple pastries and desserts including cr&egrave;me Catalan (a version of cr&egrave;me br&ucirc;l&eacute;e). Beautifully packaged with stunning location and food photography, <em>The Catalan Kitchen</em> is the ultimate cookbook for lovers of Spanish and Mediterranean food.</p>",
    "imprint": null,
    "language_code": "eng",
    "original_language_code": null,
    "page_count": 272,
    "duration_seconds": null,
    "publication_date_first": "2018-10-16",
    "publication_date_latest": "2018-10-23",
    "cover_url": null,
    "editions": [
        {
            "isbn": "9781925418842",
            "product_form": "BB"
        }
    ],
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    "created_at": "2025-09-19T13:21:42+00:00",
    "updated_at": "2025-10-29T00:26:35+00:00",
    "publisher": {
        "id": 4253,
        "slug": "abramschronicle",
        "name": "Abrams&Chronicle",
        "created_at": "2025-09-19T13:09:16+00:00",
        "updated_at": "2025-09-19T15:09:53+00:00"
    },
    "contributors": [
        {
            "id": 201137,
            "slug": "diane-capri",
            "key_names": "",
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            "prefix_to_key": null,
            "contributor_role": "A01",
            "readable_contributor_role": "Author"
        }
    ],
    "genres": [],
    "subjects": [
        {
            "scheme_identifier": "32",
            "scheme_version": null,
            "main_subject": false,
            "subject_code": "441",
            "created_at": "2025-09-19T13:21:42+00:00",
            "updated_at": "2025-09-19T13:21:42+00:00"
        }
    ]
}