Daniel Olivella evokes his childhood in his native land beautifully: “With so much amazing food at my fingertips, Catalonia gave me the flavors of my skin.”
The chef’s culinary career has been entirely in the US, including stints at Zuni Café and Delfina before opening his own restaurants in the Bay Area and then transplanting again to Austin, Texas where he now runs Barlata. Most of what he offers here is decidedly traditional Catalonian, with a few offerings from elsewhere in Spain that have become common in Barcelona’s bustling restaurants. But there are a few Texas inflections as well. For instance, canelons, filled, rolled pasta served at festivals, are stuffed with barbecue-style brisket.
Color photographs throughout. Hardcover.