In this book the prestigious chef Joan Roca, at the head of thecelebrated restaurant El Celler de Can Roca, introduces a topselection of traditional Catalan recipes from among those his mother,Montserrat, has always prepared at the Can Roca restaurant in Girona,where he began his professional training. The foundations of thecuisine that now bears the name of this master chef are encompassed in these pages: from the fried calamari to the delicious crema catalana, as well as the festival cannelloni and the fish suquet. The recipesare explained in a straightforward fashion for the inexperienced cookand complemented by interesting observations about the differentproducts, preparations, versions and presentations of each dish. Overone hundred twenty recipes that comprise a small tribute totraditional Catalan cuisine, the ROOTS for that of El Celler de CanRoca.
