Nueva Cocina Catalana by Maria Elena Bisabarros

Nueva Cocina Catalan

Nueva Cocina Catalana by Maria Elena Bisabarros is a bilingual celebration of modern Catalan cuisine, highlighting the innovation and creativity of chefs working across Catalonia. Published in 2004, this hardback edition presents 60 contemporary recipes that bridge the gap between culinary tradition and modernist technique.

Accompanied by stunning photography from Becky Lawton, the book offers both practical ideas and inspiration, showcasing how Catalan chefs reinterpret local ingredients and classic dishes for today’s kitchens. Written in English and Spanish, it is accessible to an international audience of chefs, students and food lovers.

Part cookbook, part culinary showcase, Nueva Cocina Catalana is an essential reference for anyone interested in the evolution of Spanish regional gastronomy and the creative energy behind Catalonia’s modern food scene.

Content Highlights:

• Hardback edition, published in 2004.
• Written in English and Spanish.
• Contains 60 innovative recipes rooted in Catalan culinary tradition.
• Photography by Becky Lawton, capturing each dish with style and precision.
• Highlights the fusion of tradition and modernism in Catalan cuisine.