Corpus del patrimoni culinari català
What, no pepper?
Tag: cookbook
Separating egg yolks from whites
Tülin Özen’s shell technique in Semih KaplanoÄŸlu’s Bal, comparison with the palm technique, brief speculation re historical usage of both, and a Moorish honey-cookie recipe.
How to grow enough mustard for a salad from seed in two hours
Ingredients: a horse, a fire, seed.
Pà tomaquet not Catalan!
The origins of Catalan cookbook, La cuynera catalana, and a revelatory French description of pan con tomate (albeit soggy) in early 19th century Andalusia. Or: If you can’t make history, make it up.