In a little over twenty years, our food had a remarkable evolution. The major responsibility for this huge leap are the cooks, whose career, hard and difficult, requires more training and constant updating. This book brings together, among the elite of our Chefs, a representative group of various trends in the cooking of today. As always, it was with great enthusiasm to create and generosity in sharing, that they accepted the challenge of creating recipes for starters, vegetables, fish and seafood, meat and even desserts, all in cataplana. The result? Brilliant cataplanas that cross the traditional with the innovative. View more.