Cover -- Half Title -- About the Author -- Title -- Note About the 1997 Edition -- Dedication -- Copyright -- Contents -- Acknowledgements -- A Note on Spelling and Usage -- Author's Note -- Introduction -- Part One: WHERE, WHO AND WHAT -- I. Catalonia and Els Països Catalans -- II. The Catalans and Their Language -- III. How the Catalans Eat -- Part Two: SAUCES -- Allioli -- Sofregit -- Picada -- Samfaina -- Part Three: RAW MATERIALS -- Almonds, Hazelnuts and Pine Nuts (Ametlles, Avellanes i Pinyons) -- Anchovies (Anxoves) -- Aubergines (Albergínies) -- Eggs (Ous) -- Broad Beans, Chick Peas, Lentils, White Beans and Black-Eyed Beans (Faves, Cigrons, Llenties, Mongetes, i Mongets) -- Fish and Shellfish (Peix i Mariscos) -- Mushrooms (Bolets) -- Olives and Olive Oil (Olives i Oli d'Oliva) -- Organ Meats (Menuts) -- The Pig (El Porc) -- Poultry (Avirams) -- Rice (Arròs) -- Salt Cod (Bacallà) -- Snails ( Cargols) -- Wild Game (Caça) -- Part Four: THEMES AND VARIATIONS -- Salads and Appetizers (Amanides i Entrants) -- Catalan Salad (Amanida Catalana ) -- La Calçotada -- Escalivada -- Shredded Salt Cod Salad (Esqueixada) -- Pickled Fish and Fowl (Escabetxos) -- Stuffed Vegetables and Fruit (Farcits i Farcides) -- Breads and Pastas (Pans i Pastes) -- Catalan Tomato Bread (Pa amb Tomàquet) -- Coques -- Catalan Pasta (Fideus) -- Canalons -- Main Courses (Plats Principals) -- Paella -- Fish and Shellfish Soups and Stews (Caldereta, Suquet, i Sarsuela) -- Romesco -- Sea and Mountain" (Mar i Muntanya) -- Catalan Soup with Boiled Meats and Vegetables, in Two Courses (Escudella i Carn d'Olla) -- Catalan Beef Stew (Estofat de Bou) -- Platillos -- Pastries and Desserts, Cheeses and Drinks (Llaminadures, Formatges, i Begudes) -- Pastries and Desserts ( Llaminadures) -- Cheeses (Formatges) -- Drinks (Begudes) -- A Miscellany (Miscel-lània).

Legends and Curiosities (Llegendes i Curiositats) -- APPENDICES -- 1. La Boqueria -- 2. A Brief Pronunciation Guide -- 3. Recipes According to Category -- 4. Bibliography -- Index.