The Catalan Table, collects a hundred recipes of traditional Catalan cuisine. Catalonia is a country with a long cultural tradition that, gastronomically speaking, has its roots in Greco-Roman antiquity. Since the Middle Ages, it has been synthesizing food from its own land with that from abroad. It is therefore the product of a rich and diverse geography, but it is just as rough, toilsome, and difficult, with this cuisine made possible through hard work. Next to the Mediterranean, in the northeastern corner of the Iberian Peninsula, fish is a basic element, often in perfect combination with mountain fare. On the other hand, the contribution of Catalan chefs to world gastronomy is remarkable. Based on this tradition, they have been able to innovate and reach the highest levels, becoming ambassadors of our country. Some of the most recognized Catalan chefs today (Ferran and Albert Adrià , Joan Roca, Carme Ruscalleda, Hermanos Torres, Albert Franch..) have backed the recipes in this book and made insightful personal comments, and we have also included prologues by top chefs like Colman Andrews. Alba Sunyer makes a magnificent gathering of this varied, mixed, patient, and intuitive cuisine, which takes advantage of everything at its disposal and turns it into tasty, healthy, and exquisite dishes.As you will see, the book provides a brief historical and cultural introduction to each recipe, explaining its origin, and adding proverbs as well as the most popular ways to approach its enjoyment. The explanation is always clear and concise, specifying the necessary ingredients and the preparation process. We must also highlight the recipes’ pairings with the most suitable wines for each dish, as proposed by Clara Antúnez. Here we have a fusion of flavors that is essential to enjoyment: the solid and the liquid. Finally, the technical and artistic quality of Javier Paricio's photographs, made expressly for this work, add a final touch and invite us to sit down.