Sabor Ampurdanés — Pere Bahí Fábregas

The recipes that the author develops in La Xicra —a restaurant in Palafrugell, Baix Empordà—, and that he has prepared for this book, are the traditional recipes of Empordà cuisine. Empordà cuisine is one of the most complete that exists, as it is made with all local products in all varieties of cooking, whether they are boiled, fried, roasted, stewed, marinated, etc., as well as with mixtures of meats, fish , seafood, legumes and everything imaginable, although these combinations are never made in any way, but with intuition and reason. In this book the author delights us with recipes for rice, pasta, fish, meat and the famous "catxoflino" that can only be found in Empordà cuisine. The fantastic photographs in the book help make the dishes even more delicious.

85.00 € 85.00 € 85.0 EUR

85.00 €

Option not available

    SOLD OUT

    Add TO CART

    Delivery time expected: 2 working days.

    Buy before 3:00 pm & advance your order 1 business day.*
    +48h Andorra, Balearic Islands, Gran Canaria, Tenerife, Ceuta, Melilla & Gibraltar.
    +72h Lanzarote, Fuerteventura, La Palma, La Gomera & El Hierro.

    +96h Austria, Belgium, France, Germany, Italy, Luxembourg, the Netherlands & the United Kingdom.
    Shipping costs:
    6€ Península / 12€ Balearic Islands / 20€ Canary Islands, Ceuta, Gibraltar & Andorra / 30€ Austria, Belgium, France, Germany, Italy, Luxembourg, the Netherlands & the United Kingdom.
    Free return guarantee in 14 days.*
    (*see Term & Conditions)

    DESCRIPTION

    Book entitled Sabor Ampurdanés. Los mejores platos de la cocina del Baix Empordà.


    FILE

    Author: Pere Bahí Fábregas

    Photography: Maria Geli i Masmiquel & Pili Planagumà

    Language: Castilian

    Illustration: colour

    ISBN: 978-84-282-1519-0

    Binding: hardcover with jacket

    Dimensions: W 23 cm × L 26 cm

    Pages: 392
    Publication: March of 2009


    AUTHOR

    Pere Bahí Fábregas (1938-2015), whose parent were from L'Empordà as well as was himself despite being born in Girona, always had a great weakness and preference for the food of this region. He liked to lighten up traditional recipes in order to make them less forceful and bring them up to date, evolving them and taking care that they did not lose a bit of their flavour and personality. His cuisine is currently being developed by La Xicra, a restaurant located in Palafrugell, Baix Empordà. He was awarded the "Mèrit Turístic" medal from the Generalitat de Catalunya in 2008, and the "Josep Mercader" award in 2009 for his Task in Favour of Traditional Cuisine.