Traditional recipes

Juanito Bayén Awarded Ciutat de Barcelona Prize

Juanito Bayén Awarded Ciutat de Barcelona Prize

Juanito Bayén of Pinotxo, the perennial face of Barcelona’s Boqueria market, has just been honored with the Ciutat de Barcelona prize as the most emblematic ambassador of the cuisine of Barcelona and of Catalunya.

“They have just given me a prize, you know,” said Juanito with his thousand-kilowatt smile, undiminished in the 40 years I have known him. “Chef of the Year!” he jokes, poking fun at his little breakfast stand wedged into a corner of Barcelona’s most famous produce market.

As usual in the early afternoon, bar stools are hard to come by at Pinotxo, which has been written about and celebrated ever since Barcelona began to become fashionable in the early 1980s. A group of four gentlemen from, apparently, Samoa or the Marshall Islands or somewhere very far away from the capital of Catalunya, was received like old friends by Juanito, whose generosity of spirit and general love of humanity, even more than his peerless fare, has made Pinotxo such a popular place, an oasis of conviviality in the swirling commercial maelstrom of the market.

“Que tomais? / What’ll you have?” says Juanito, as he rattles off a list of his favorite über-fresh market ingredients of the day: oysters, razor clams, jumbo shrimp from Palamós. We stick with the tried and true: Juanito’s iconic judias de Santa Pau (pygmy white beans from Santa Pau) with xipirones (baby octopus) and his cigrons amb morcilla (garbanzo beans with black sausage), all well irrigated with the house cava (Catalan sparkling wine) and accompanied by pa de pagés, literally peasant or farmer’s bread, a crunchy yet tender and irresistible country bread for mopping up the juices.

The black sausage and chickpeas were dark and laced with cumin, while the white beans and xipirones were equally dark, cooked in squid ink. Both were liberally anointed with a light, flaky sea salt.

The Ciutat de Barcelona prize ceremony was held in the Saló de Cent, the Town Hall’s standard venue for public events, where flying bronze bats (a ubiquitous Catalan and Crown of Aragón symbol) hang from the chandeliers and a sculpture of city patron Sant Jordi abusing a dragon occupies the left side of the dais. The Saló de Cent or Hall of the 100 commemorates the proto-democratic municipal governing body of Barcelona founded in 1249 (nearly 500 years before the establishment of the British House of Commons).

Assembled were nearly all of the leading lights of Catalunya’s booming culinary world: Ferran Adrià, Joan Roca, Fermí Puig, Carme Ruscalleda, Carles Gaig, the Torres twins Sergio and Javier, Carles Abellán, and many others.

Ferran Adrià: “Juanito taught me to understand that gastronomy, beyond dining well, is enjoyment, affection, friendship, complicity, closeness.”

Joan Roca: “Juanito is a living legend and will become a Boqueria myth. He represents authenticity, hospitality, perseverance in making people happy out of a little stand in the market.”

Carme Ruscalleda: “Juanito knows how to make the gourmets on his bar stools happy. We love you and we admire you, Juanito!”

Fermí Puig: “To see a guy so happy so early in the morning while making your breakfast makes you feel like you’re going to have a good day. Pinotxo, you still have enough energy to run marathons for years to come; you will end up with a statue in the Boqueria.”

Carles Gaig: “Juanito is so overflowing with energy that you can’t figure out whether he’s 22 or 72.”

Sergio Torres: “Juanito is an emblem of Barcelona, vital and with a sense of humor as big as he is. Anyone who wants to know Barcelona needs to visit Pinotxo to be impregnated by his spirit and experience true market cuisine.”

Joan Bayén, Juanito, often confused with the long-nosed wooden puppet sitting on the roof over the corner of his bar, has been working here for 75 years and, at the age of 82, still rises daily at 4 a.m. to open Pinotxo at 6 a.m. sharp. At the age of six, he started helping his mother Catalina run her little hole-in-the-wall market bar after school. “I started by serving coffee and soon I was working at the bar, which changed places in the market several times.” Married but without children, Juanito exudes an irrepressible sense of wellbeing, mirth, and mischievous humor, combined with a playful flirtatiousness that his legions of “novias” never fail to adore.

Photogenic and constantly photographed by clients and professionals alike, Juanito and Pinotxo are an ongoing media event. “Ah, this fame thing is starting to wear me down,” he jokes through his enormous smile when we ask for a photo. Unchanged since I first saw him in 1975, Juanito sports a bristling head of reddish-brown hair, slightly spiky over the top, a frequent look among culinary asteroids around Spain, and it occurs to me for the first time that this is probably where it all began.


Bar Pinotxo, God is in the Garbanzos Book - Hardcover, 31 Recipes

&ldquoBar Pinotxo, God is in the Garbanzos,&rdquo is a joyful and often touching celebration of the history, stories and recipes from the tiny 17 stool chiringuito in the most famous mercado in the world.

Very much a labor of love for award winning film-maker Robin Willis and his collaborators, &ldquoBar Pinotxo&rdquo took two years of joyful work and spotlights 31 of the bar&rsquos best and most emblematic recipes including their world renowned Calamarsets saltats amb fesols de Santa Pau, Cigrons amb botifarra negra i ceba and the spectacular Rabo de Toro.

The story of Bar Pinotxo is that of Barcelona in the 20th century. A young woman walks from Andalusia to Barcelona in hopes of employment during Spain's terrible civil war. To feed herself she sells garlic, snails and whatever she can in front of La Boqueria, the city's most important market. Later she starts cooking for the workers and merchants of the market. Her cooking becomes so popular they ask her to cook for them full time. A simple kitchen and a counter are built for her. Soon after, a little dog begins to wait for her children every day in front of the market. They name the dog Pinotxo. The customers start referring to the bar as the bar from where Pinotxo the little dog is from. Soon it becomes Pinotxo&rsquos Bar, and after that Bar Pinotxo. And &ldquopoc a poc,&rdquo gamba by gamba, garbanzo by garbanzo, the little bar in time becomes an internationally renowned culinary destination.

Aimed squarely at the English speaking audience, the book offers an in depth history of the bar as told by the winner of the 2016 Barcelona Prize for Gastronomy, eighty five year old Joan &ldquoJuanito&rdquo Bayén and his sister Mariá. Both Juanito and Mariá continued the work of their mother Caterina, who after walking from Andalusia at the age of 17, began this institution over eighty years ago. Today, Juanito works alongside his nephew Jordi Asín and his wife María José and the very friendly and hard working crew. Extensive interviews with all members of the crew add to the book's authenticity, depth, honesty and humor.

Additionally, the book is filled with rare, never seen before photographs from the family's personal archives as well the Arxiu de Catalunya.

Renowned photographer, Becky Lawton, captures the food in a simple and beautiful way that really reflects the simple elegance of this cuisine. World class designer Enric Jardí captures the fun informality that is so much a part of Spanish and Catalan mid century design.

In love with his adopted homeland, American Robin Willis allows this affection and fascination to color every paragraph. In addition to the stories and deeply researched recipes Willis adds essays on such things as Spanish eating habits, cookware, the history and treatment and the intangibility and resonance of the most evocative of all Spanish words, &ldquoDuende.&rdquo

Bar Pinotxo, God is the Garbanzos is one hundred sixty eight pages with color photographs and 31 recipes featuring metric measurements.


Bar Pinotxo, God is in the Garbanzos Book - Hardcover, 31 Recipes

&ldquoBar Pinotxo, God is in the Garbanzos,&rdquo is a joyful and often touching celebration of the history, stories and recipes from the tiny 17 stool chiringuito in the most famous mercado in the world.

Very much a labor of love for award winning film-maker Robin Willis and his collaborators, &ldquoBar Pinotxo&rdquo took two years of joyful work and spotlights 31 of the bar&rsquos best and most emblematic recipes including their world renowned Calamarsets saltats amb fesols de Santa Pau, Cigrons amb botifarra negra i ceba and the spectacular Rabo de Toro.

The story of Bar Pinotxo is that of Barcelona in the 20th century. A young woman walks from Andalusia to Barcelona in hopes of employment during Spain's terrible civil war. To feed herself she sells garlic, snails and whatever she can in front of La Boqueria, the city's most important market. Later she starts cooking for the workers and merchants of the market. Her cooking becomes so popular they ask her to cook for them full time. A simple kitchen and a counter are built for her. Soon after, a little dog begins to wait for her children every day in front of the market. They name the dog Pinotxo. The customers start referring to the bar as the bar from where Pinotxo the little dog is from. Soon it becomes Pinotxo&rsquos Bar, and after that Bar Pinotxo. And &ldquopoc a poc,&rdquo gamba by gamba, garbanzo by garbanzo, the little bar in time becomes an internationally renowned culinary destination.

Aimed squarely at the English speaking audience, the book offers an in depth history of the bar as told by the winner of the 2016 Barcelona Prize for Gastronomy, eighty five year old Joan &ldquoJuanito&rdquo Bayén and his sister Mariá. Both Juanito and Mariá continued the work of their mother Caterina, who after walking from Andalusia at the age of 17, began this institution over eighty years ago. Today, Juanito works alongside his nephew Jordi Asín and his wife María José and the very friendly and hard working crew. Extensive interviews with all members of the crew add to the book's authenticity, depth, honesty and humor.

Additionally, the book is filled with rare, never seen before photographs from the family's personal archives as well the Arxiu de Catalunya.

Renowned photographer, Becky Lawton, captures the food in a simple and beautiful way that really reflects the simple elegance of this cuisine. World class designer Enric Jardí captures the fun informality that is so much a part of Spanish and Catalan mid century design.

In love with his adopted homeland, American Robin Willis allows this affection and fascination to color every paragraph. In addition to the stories and deeply researched recipes Willis adds essays on such things as Spanish eating habits, cookware, the history and treatment and the intangibility and resonance of the most evocative of all Spanish words, &ldquoDuende.&rdquo

Bar Pinotxo, God is the Garbanzos is one hundred sixty eight pages with color photographs and 31 recipes featuring metric measurements.


Bar Pinotxo, God is in the Garbanzos Book - Hardcover, 31 Recipes

&ldquoBar Pinotxo, God is in the Garbanzos,&rdquo is a joyful and often touching celebration of the history, stories and recipes from the tiny 17 stool chiringuito in the most famous mercado in the world.

Very much a labor of love for award winning film-maker Robin Willis and his collaborators, &ldquoBar Pinotxo&rdquo took two years of joyful work and spotlights 31 of the bar&rsquos best and most emblematic recipes including their world renowned Calamarsets saltats amb fesols de Santa Pau, Cigrons amb botifarra negra i ceba and the spectacular Rabo de Toro.

The story of Bar Pinotxo is that of Barcelona in the 20th century. A young woman walks from Andalusia to Barcelona in hopes of employment during Spain's terrible civil war. To feed herself she sells garlic, snails and whatever she can in front of La Boqueria, the city's most important market. Later she starts cooking for the workers and merchants of the market. Her cooking becomes so popular they ask her to cook for them full time. A simple kitchen and a counter are built for her. Soon after, a little dog begins to wait for her children every day in front of the market. They name the dog Pinotxo. The customers start referring to the bar as the bar from where Pinotxo the little dog is from. Soon it becomes Pinotxo&rsquos Bar, and after that Bar Pinotxo. And &ldquopoc a poc,&rdquo gamba by gamba, garbanzo by garbanzo, the little bar in time becomes an internationally renowned culinary destination.

Aimed squarely at the English speaking audience, the book offers an in depth history of the bar as told by the winner of the 2016 Barcelona Prize for Gastronomy, eighty five year old Joan &ldquoJuanito&rdquo Bayén and his sister Mariá. Both Juanito and Mariá continued the work of their mother Caterina, who after walking from Andalusia at the age of 17, began this institution over eighty years ago. Today, Juanito works alongside his nephew Jordi Asín and his wife María José and the very friendly and hard working crew. Extensive interviews with all members of the crew add to the book's authenticity, depth, honesty and humor.

Additionally, the book is filled with rare, never seen before photographs from the family's personal archives as well the Arxiu de Catalunya.

Renowned photographer, Becky Lawton, captures the food in a simple and beautiful way that really reflects the simple elegance of this cuisine. World class designer Enric Jardí captures the fun informality that is so much a part of Spanish and Catalan mid century design.

In love with his adopted homeland, American Robin Willis allows this affection and fascination to color every paragraph. In addition to the stories and deeply researched recipes Willis adds essays on such things as Spanish eating habits, cookware, the history and treatment and the intangibility and resonance of the most evocative of all Spanish words, &ldquoDuende.&rdquo

Bar Pinotxo, God is the Garbanzos is one hundred sixty eight pages with color photographs and 31 recipes featuring metric measurements.


Bar Pinotxo, God is in the Garbanzos Book - Hardcover, 31 Recipes

&ldquoBar Pinotxo, God is in the Garbanzos,&rdquo is a joyful and often touching celebration of the history, stories and recipes from the tiny 17 stool chiringuito in the most famous mercado in the world.

Very much a labor of love for award winning film-maker Robin Willis and his collaborators, &ldquoBar Pinotxo&rdquo took two years of joyful work and spotlights 31 of the bar&rsquos best and most emblematic recipes including their world renowned Calamarsets saltats amb fesols de Santa Pau, Cigrons amb botifarra negra i ceba and the spectacular Rabo de Toro.

The story of Bar Pinotxo is that of Barcelona in the 20th century. A young woman walks from Andalusia to Barcelona in hopes of employment during Spain's terrible civil war. To feed herself she sells garlic, snails and whatever she can in front of La Boqueria, the city's most important market. Later she starts cooking for the workers and merchants of the market. Her cooking becomes so popular they ask her to cook for them full time. A simple kitchen and a counter are built for her. Soon after, a little dog begins to wait for her children every day in front of the market. They name the dog Pinotxo. The customers start referring to the bar as the bar from where Pinotxo the little dog is from. Soon it becomes Pinotxo&rsquos Bar, and after that Bar Pinotxo. And &ldquopoc a poc,&rdquo gamba by gamba, garbanzo by garbanzo, the little bar in time becomes an internationally renowned culinary destination.

Aimed squarely at the English speaking audience, the book offers an in depth history of the bar as told by the winner of the 2016 Barcelona Prize for Gastronomy, eighty five year old Joan &ldquoJuanito&rdquo Bayén and his sister Mariá. Both Juanito and Mariá continued the work of their mother Caterina, who after walking from Andalusia at the age of 17, began this institution over eighty years ago. Today, Juanito works alongside his nephew Jordi Asín and his wife María José and the very friendly and hard working crew. Extensive interviews with all members of the crew add to the book's authenticity, depth, honesty and humor.

Additionally, the book is filled with rare, never seen before photographs from the family's personal archives as well the Arxiu de Catalunya.

Renowned photographer, Becky Lawton, captures the food in a simple and beautiful way that really reflects the simple elegance of this cuisine. World class designer Enric Jardí captures the fun informality that is so much a part of Spanish and Catalan mid century design.

In love with his adopted homeland, American Robin Willis allows this affection and fascination to color every paragraph. In addition to the stories and deeply researched recipes Willis adds essays on such things as Spanish eating habits, cookware, the history and treatment and the intangibility and resonance of the most evocative of all Spanish words, &ldquoDuende.&rdquo

Bar Pinotxo, God is the Garbanzos is one hundred sixty eight pages with color photographs and 31 recipes featuring metric measurements.


Bar Pinotxo, God is in the Garbanzos Book - Hardcover, 31 Recipes

&ldquoBar Pinotxo, God is in the Garbanzos,&rdquo is a joyful and often touching celebration of the history, stories and recipes from the tiny 17 stool chiringuito in the most famous mercado in the world.

Very much a labor of love for award winning film-maker Robin Willis and his collaborators, &ldquoBar Pinotxo&rdquo took two years of joyful work and spotlights 31 of the bar&rsquos best and most emblematic recipes including their world renowned Calamarsets saltats amb fesols de Santa Pau, Cigrons amb botifarra negra i ceba and the spectacular Rabo de Toro.

The story of Bar Pinotxo is that of Barcelona in the 20th century. A young woman walks from Andalusia to Barcelona in hopes of employment during Spain's terrible civil war. To feed herself she sells garlic, snails and whatever she can in front of La Boqueria, the city's most important market. Later she starts cooking for the workers and merchants of the market. Her cooking becomes so popular they ask her to cook for them full time. A simple kitchen and a counter are built for her. Soon after, a little dog begins to wait for her children every day in front of the market. They name the dog Pinotxo. The customers start referring to the bar as the bar from where Pinotxo the little dog is from. Soon it becomes Pinotxo&rsquos Bar, and after that Bar Pinotxo. And &ldquopoc a poc,&rdquo gamba by gamba, garbanzo by garbanzo, the little bar in time becomes an internationally renowned culinary destination.

Aimed squarely at the English speaking audience, the book offers an in depth history of the bar as told by the winner of the 2016 Barcelona Prize for Gastronomy, eighty five year old Joan &ldquoJuanito&rdquo Bayén and his sister Mariá. Both Juanito and Mariá continued the work of their mother Caterina, who after walking from Andalusia at the age of 17, began this institution over eighty years ago. Today, Juanito works alongside his nephew Jordi Asín and his wife María José and the very friendly and hard working crew. Extensive interviews with all members of the crew add to the book's authenticity, depth, honesty and humor.

Additionally, the book is filled with rare, never seen before photographs from the family's personal archives as well the Arxiu de Catalunya.

Renowned photographer, Becky Lawton, captures the food in a simple and beautiful way that really reflects the simple elegance of this cuisine. World class designer Enric Jardí captures the fun informality that is so much a part of Spanish and Catalan mid century design.

In love with his adopted homeland, American Robin Willis allows this affection and fascination to color every paragraph. In addition to the stories and deeply researched recipes Willis adds essays on such things as Spanish eating habits, cookware, the history and treatment and the intangibility and resonance of the most evocative of all Spanish words, &ldquoDuende.&rdquo

Bar Pinotxo, God is the Garbanzos is one hundred sixty eight pages with color photographs and 31 recipes featuring metric measurements.


Bar Pinotxo, God is in the Garbanzos Book - Hardcover, 31 Recipes

&ldquoBar Pinotxo, God is in the Garbanzos,&rdquo is a joyful and often touching celebration of the history, stories and recipes from the tiny 17 stool chiringuito in the most famous mercado in the world.

Very much a labor of love for award winning film-maker Robin Willis and his collaborators, &ldquoBar Pinotxo&rdquo took two years of joyful work and spotlights 31 of the bar&rsquos best and most emblematic recipes including their world renowned Calamarsets saltats amb fesols de Santa Pau, Cigrons amb botifarra negra i ceba and the spectacular Rabo de Toro.

The story of Bar Pinotxo is that of Barcelona in the 20th century. A young woman walks from Andalusia to Barcelona in hopes of employment during Spain's terrible civil war. To feed herself she sells garlic, snails and whatever she can in front of La Boqueria, the city's most important market. Later she starts cooking for the workers and merchants of the market. Her cooking becomes so popular they ask her to cook for them full time. A simple kitchen and a counter are built for her. Soon after, a little dog begins to wait for her children every day in front of the market. They name the dog Pinotxo. The customers start referring to the bar as the bar from where Pinotxo the little dog is from. Soon it becomes Pinotxo&rsquos Bar, and after that Bar Pinotxo. And &ldquopoc a poc,&rdquo gamba by gamba, garbanzo by garbanzo, the little bar in time becomes an internationally renowned culinary destination.

Aimed squarely at the English speaking audience, the book offers an in depth history of the bar as told by the winner of the 2016 Barcelona Prize for Gastronomy, eighty five year old Joan &ldquoJuanito&rdquo Bayén and his sister Mariá. Both Juanito and Mariá continued the work of their mother Caterina, who after walking from Andalusia at the age of 17, began this institution over eighty years ago. Today, Juanito works alongside his nephew Jordi Asín and his wife María José and the very friendly and hard working crew. Extensive interviews with all members of the crew add to the book's authenticity, depth, honesty and humor.

Additionally, the book is filled with rare, never seen before photographs from the family's personal archives as well the Arxiu de Catalunya.

Renowned photographer, Becky Lawton, captures the food in a simple and beautiful way that really reflects the simple elegance of this cuisine. World class designer Enric Jardí captures the fun informality that is so much a part of Spanish and Catalan mid century design.

In love with his adopted homeland, American Robin Willis allows this affection and fascination to color every paragraph. In addition to the stories and deeply researched recipes Willis adds essays on such things as Spanish eating habits, cookware, the history and treatment and the intangibility and resonance of the most evocative of all Spanish words, &ldquoDuende.&rdquo

Bar Pinotxo, God is the Garbanzos is one hundred sixty eight pages with color photographs and 31 recipes featuring metric measurements.


Bar Pinotxo, God is in the Garbanzos Book - Hardcover, 31 Recipes

&ldquoBar Pinotxo, God is in the Garbanzos,&rdquo is a joyful and often touching celebration of the history, stories and recipes from the tiny 17 stool chiringuito in the most famous mercado in the world.

Very much a labor of love for award winning film-maker Robin Willis and his collaborators, &ldquoBar Pinotxo&rdquo took two years of joyful work and spotlights 31 of the bar&rsquos best and most emblematic recipes including their world renowned Calamarsets saltats amb fesols de Santa Pau, Cigrons amb botifarra negra i ceba and the spectacular Rabo de Toro.

The story of Bar Pinotxo is that of Barcelona in the 20th century. A young woman walks from Andalusia to Barcelona in hopes of employment during Spain's terrible civil war. To feed herself she sells garlic, snails and whatever she can in front of La Boqueria, the city's most important market. Later she starts cooking for the workers and merchants of the market. Her cooking becomes so popular they ask her to cook for them full time. A simple kitchen and a counter are built for her. Soon after, a little dog begins to wait for her children every day in front of the market. They name the dog Pinotxo. The customers start referring to the bar as the bar from where Pinotxo the little dog is from. Soon it becomes Pinotxo&rsquos Bar, and after that Bar Pinotxo. And &ldquopoc a poc,&rdquo gamba by gamba, garbanzo by garbanzo, the little bar in time becomes an internationally renowned culinary destination.

Aimed squarely at the English speaking audience, the book offers an in depth history of the bar as told by the winner of the 2016 Barcelona Prize for Gastronomy, eighty five year old Joan &ldquoJuanito&rdquo Bayén and his sister Mariá. Both Juanito and Mariá continued the work of their mother Caterina, who after walking from Andalusia at the age of 17, began this institution over eighty years ago. Today, Juanito works alongside his nephew Jordi Asín and his wife María José and the very friendly and hard working crew. Extensive interviews with all members of the crew add to the book's authenticity, depth, honesty and humor.

Additionally, the book is filled with rare, never seen before photographs from the family's personal archives as well the Arxiu de Catalunya.

Renowned photographer, Becky Lawton, captures the food in a simple and beautiful way that really reflects the simple elegance of this cuisine. World class designer Enric Jardí captures the fun informality that is so much a part of Spanish and Catalan mid century design.

In love with his adopted homeland, American Robin Willis allows this affection and fascination to color every paragraph. In addition to the stories and deeply researched recipes Willis adds essays on such things as Spanish eating habits, cookware, the history and treatment and the intangibility and resonance of the most evocative of all Spanish words, &ldquoDuende.&rdquo

Bar Pinotxo, God is the Garbanzos is one hundred sixty eight pages with color photographs and 31 recipes featuring metric measurements.


Bar Pinotxo, God is in the Garbanzos Book - Hardcover, 31 Recipes

&ldquoBar Pinotxo, God is in the Garbanzos,&rdquo is a joyful and often touching celebration of the history, stories and recipes from the tiny 17 stool chiringuito in the most famous mercado in the world.

Very much a labor of love for award winning film-maker Robin Willis and his collaborators, &ldquoBar Pinotxo&rdquo took two years of joyful work and spotlights 31 of the bar&rsquos best and most emblematic recipes including their world renowned Calamarsets saltats amb fesols de Santa Pau, Cigrons amb botifarra negra i ceba and the spectacular Rabo de Toro.

The story of Bar Pinotxo is that of Barcelona in the 20th century. A young woman walks from Andalusia to Barcelona in hopes of employment during Spain's terrible civil war. To feed herself she sells garlic, snails and whatever she can in front of La Boqueria, the city's most important market. Later she starts cooking for the workers and merchants of the market. Her cooking becomes so popular they ask her to cook for them full time. A simple kitchen and a counter are built for her. Soon after, a little dog begins to wait for her children every day in front of the market. They name the dog Pinotxo. The customers start referring to the bar as the bar from where Pinotxo the little dog is from. Soon it becomes Pinotxo&rsquos Bar, and after that Bar Pinotxo. And &ldquopoc a poc,&rdquo gamba by gamba, garbanzo by garbanzo, the little bar in time becomes an internationally renowned culinary destination.

Aimed squarely at the English speaking audience, the book offers an in depth history of the bar as told by the winner of the 2016 Barcelona Prize for Gastronomy, eighty five year old Joan &ldquoJuanito&rdquo Bayén and his sister Mariá. Both Juanito and Mariá continued the work of their mother Caterina, who after walking from Andalusia at the age of 17, began this institution over eighty years ago. Today, Juanito works alongside his nephew Jordi Asín and his wife María José and the very friendly and hard working crew. Extensive interviews with all members of the crew add to the book's authenticity, depth, honesty and humor.

Additionally, the book is filled with rare, never seen before photographs from the family's personal archives as well the Arxiu de Catalunya.

Renowned photographer, Becky Lawton, captures the food in a simple and beautiful way that really reflects the simple elegance of this cuisine. World class designer Enric Jardí captures the fun informality that is so much a part of Spanish and Catalan mid century design.

In love with his adopted homeland, American Robin Willis allows this affection and fascination to color every paragraph. In addition to the stories and deeply researched recipes Willis adds essays on such things as Spanish eating habits, cookware, the history and treatment and the intangibility and resonance of the most evocative of all Spanish words, &ldquoDuende.&rdquo

Bar Pinotxo, God is the Garbanzos is one hundred sixty eight pages with color photographs and 31 recipes featuring metric measurements.


Bar Pinotxo, God is in the Garbanzos Book - Hardcover, 31 Recipes

&ldquoBar Pinotxo, God is in the Garbanzos,&rdquo is a joyful and often touching celebration of the history, stories and recipes from the tiny 17 stool chiringuito in the most famous mercado in the world.

Very much a labor of love for award winning film-maker Robin Willis and his collaborators, &ldquoBar Pinotxo&rdquo took two years of joyful work and spotlights 31 of the bar&rsquos best and most emblematic recipes including their world renowned Calamarsets saltats amb fesols de Santa Pau, Cigrons amb botifarra negra i ceba and the spectacular Rabo de Toro.

The story of Bar Pinotxo is that of Barcelona in the 20th century. A young woman walks from Andalusia to Barcelona in hopes of employment during Spain's terrible civil war. To feed herself she sells garlic, snails and whatever she can in front of La Boqueria, the city's most important market. Later she starts cooking for the workers and merchants of the market. Her cooking becomes so popular they ask her to cook for them full time. A simple kitchen and a counter are built for her. Soon after, a little dog begins to wait for her children every day in front of the market. They name the dog Pinotxo. The customers start referring to the bar as the bar from where Pinotxo the little dog is from. Soon it becomes Pinotxo&rsquos Bar, and after that Bar Pinotxo. And &ldquopoc a poc,&rdquo gamba by gamba, garbanzo by garbanzo, the little bar in time becomes an internationally renowned culinary destination.

Aimed squarely at the English speaking audience, the book offers an in depth history of the bar as told by the winner of the 2016 Barcelona Prize for Gastronomy, eighty five year old Joan &ldquoJuanito&rdquo Bayén and his sister Mariá. Both Juanito and Mariá continued the work of their mother Caterina, who after walking from Andalusia at the age of 17, began this institution over eighty years ago. Today, Juanito works alongside his nephew Jordi Asín and his wife María José and the very friendly and hard working crew. Extensive interviews with all members of the crew add to the book's authenticity, depth, honesty and humor.

Additionally, the book is filled with rare, never seen before photographs from the family's personal archives as well the Arxiu de Catalunya.

Renowned photographer, Becky Lawton, captures the food in a simple and beautiful way that really reflects the simple elegance of this cuisine. World class designer Enric Jardí captures the fun informality that is so much a part of Spanish and Catalan mid century design.

In love with his adopted homeland, American Robin Willis allows this affection and fascination to color every paragraph. In addition to the stories and deeply researched recipes Willis adds essays on such things as Spanish eating habits, cookware, the history and treatment and the intangibility and resonance of the most evocative of all Spanish words, &ldquoDuende.&rdquo

Bar Pinotxo, God is the Garbanzos is one hundred sixty eight pages with color photographs and 31 recipes featuring metric measurements.


Bar Pinotxo, God is in the Garbanzos Book - Hardcover, 31 Recipes

&ldquoBar Pinotxo, God is in the Garbanzos,&rdquo is a joyful and often touching celebration of the history, stories and recipes from the tiny 17 stool chiringuito in the most famous mercado in the world.

Very much a labor of love for award winning film-maker Robin Willis and his collaborators, &ldquoBar Pinotxo&rdquo took two years of joyful work and spotlights 31 of the bar&rsquos best and most emblematic recipes including their world renowned Calamarsets saltats amb fesols de Santa Pau, Cigrons amb botifarra negra i ceba and the spectacular Rabo de Toro.

The story of Bar Pinotxo is that of Barcelona in the 20th century. A young woman walks from Andalusia to Barcelona in hopes of employment during Spain's terrible civil war. To feed herself she sells garlic, snails and whatever she can in front of La Boqueria, the city's most important market. Later she starts cooking for the workers and merchants of the market. Her cooking becomes so popular they ask her to cook for them full time. A simple kitchen and a counter are built for her. Soon after, a little dog begins to wait for her children every day in front of the market. They name the dog Pinotxo. The customers start referring to the bar as the bar from where Pinotxo the little dog is from. Soon it becomes Pinotxo&rsquos Bar, and after that Bar Pinotxo. And &ldquopoc a poc,&rdquo gamba by gamba, garbanzo by garbanzo, the little bar in time becomes an internationally renowned culinary destination.

Aimed squarely at the English speaking audience, the book offers an in depth history of the bar as told by the winner of the 2016 Barcelona Prize for Gastronomy, eighty five year old Joan &ldquoJuanito&rdquo Bayén and his sister Mariá. Both Juanito and Mariá continued the work of their mother Caterina, who after walking from Andalusia at the age of 17, began this institution over eighty years ago. Today, Juanito works alongside his nephew Jordi Asín and his wife María José and the very friendly and hard working crew. Extensive interviews with all members of the crew add to the book's authenticity, depth, honesty and humor.

Additionally, the book is filled with rare, never seen before photographs from the family's personal archives as well the Arxiu de Catalunya.

Renowned photographer, Becky Lawton, captures the food in a simple and beautiful way that really reflects the simple elegance of this cuisine. World class designer Enric Jardí captures the fun informality that is so much a part of Spanish and Catalan mid century design.

In love with his adopted homeland, American Robin Willis allows this affection and fascination to color every paragraph. In addition to the stories and deeply researched recipes Willis adds essays on such things as Spanish eating habits, cookware, the history and treatment and the intangibility and resonance of the most evocative of all Spanish words, &ldquoDuende.&rdquo

Bar Pinotxo, God is the Garbanzos is one hundred sixty eight pages with color photographs and 31 recipes featuring metric measurements.


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