Cover -- Title -- About the authors -- David's introduction -- Origins & Essentials -- Sauces & Dips -- Pesto alla Genovese -- Trofie al pesto -- Basil Madness on the Med -- Pistou -- Salsa verde -- Caviare d'aubergines (Eggplant caviar) -- Beurre Montpellier -- Romesco -- Rouille One -- Rouille Two -- Sofregit -- Provençal (Tomato and red pepper sauce) -- Aïoli / Allioli / Agliata -- Crema di noci (Walnut sauce) -- Beurre d'anchois (Anchovy butter) -- Acciugata con pinzimonio (Cold anchovy sauce with raw vegetables) -- Anchoiade / Bagna cauda (Hot anchovy sauce for dipping vegetables) -- Picada -- Xató -- Saussoun -- Tapenade -- Snacks & Starters -- Pa amb tomaquet (Tomato bread) -- Petits farcis (Stuffed vegetables) -- Ratatouille / Samfaina (Spicy vegetable stew) -- Patates braves (Fried potatoes with allioli and romesco) -- Truita de patates (Potato tortilla) -- A cavalcade of crostini -- Frittata ai peperoni (Omelette with peppers) -- A parade of pintxos -- Xampinyons i gambes (Mushroom and prawn bites) -- Llagostins embolicats en les ametlles (Prawns in almond batter) -- Gambes al pil-pil (Garlic prawns) -- Broqueta de llagostins (Prawn skewers with paprika) -- Finocchi gratinati (Baked fennel) -- Carciofi fritti (Fried artichokes) -- Artichauts aux petits pois (Artichokes with peas) -- Artichauts à la barigoule (Artichokes stuffed with herbs and garlic) -- Carxofes amb pernil (Artichokes with ham and pine nuts) -- Carpaccio alla capponada (Salmon carpaccio with anchovy salad) -- Cuculli Genovesi (Potato and pine nut fritters) -- Salads -- Salade Niçoise -- Cappon magro (Riviera seafood spectacular) -- Marvels in marble -- Insalata Catalana di gamberi (Prawn and celery salad) -- Salpicon de marisco (Seafood salad) -- Three salt cod winter salads -- Remojon (Salad of salt cod, oranges and black olives).

Esqueixada (Salad of salt cod and tomatoes) -- Xatonada (Curly endive and salt cod salad) -- Escalivada (Roasted vegetables) -- Pasta & Rice -- Fideua negra (Black noodles with seafood) -- Paella de marisc (Seafood paella) -- Pasta arrosto con le arselle (Roasted spaghetti with baby clams) -- Paella Valenciana (Chicken, rabbit and snail paella) -- Macaronade (Rigatoni with seafood sauce, mussels and stuffed calamari) -- Daube de boeuf avec raviolis à la Niçoise / Ravioli di carne al tocco di carne (Beef stew with ravioli) -- Barbajuan / Gattafin (Fried ravioli with silverbeet or pumpkin stuffing) -- Bread & Pizza -- Focaccia / Fougasse (Focaccia with onion and rosemary) -- Pissaladiera (Onion and anchovy pie) -- Focaccia con il formaggio (Cheese focaccia) -- Coca (Catalan pizza) -- Pizza all'Andrea (Tomato, garlic and anchovy pizza) -- Nice work and how to get it -- Socca / Farinata (Chickpea pancake) -- Panisse (Chickpea polenta) -- Soups & Stews -- Bouillabaisse (Fish soup with fish stew) -- The rules of la bouille -- Bourride (White fish soup with orange aïoli) -- Romescada / Sarsuela / Suquet de peix (Three Catalan fish soups) -- Escudella i carn d'olla (Chicken and pig's trotter stew, with pasta and meatballs) -- Caldereta de llagosta (Lobster soup) -- Cigrons amb xoriço (Chickpea and sausage stew) -- Simple Pleasures -- Mar i muntanya (Chicken and prawn casserole) -- Homard à la Provençal (Baked lobster) -- Tian de sardines / Tegame di sardine (Potato and sardine bake) -- Poisson au four façon Pauline (Whole baked fish with tomatoes, potatoes and olives) -- Rougets de cassis (Baked red mullet) -- Brandacujun (Salt cod and potato bake) -- Caille et figues (Quail and figs) -- Llenties estofades (Lentil and chorizo stew) -- Desserts & Pastries -- Le riz aux cerises (Cherry and almond rice pudding) -- Fichi secchi (Sun-dried figs).

Biscotti (Fig, almond and orange biscuits) -- Spungata (Ligurian apricot tart) -- Bunyols / Beignets (Aniseed donuts) -- Xurros (Tube donuts with chocolate sauce) -- The sweet secret behind the Costa Brava -- Crèma Catalana (Toffee-topped custard) -- Tourte de blette (Chard tart) -- Xuixo (Custard puffs) -- Mel i mató (Homemade ricotta with walnuts and honey) -- How to follow the Greeks, the Romans and the authors -- Lucio's conclusion -- Index -- Thank You -- Copyright.