The cuisine of Catalunya, in north-eastern Spain, is based on thousands of years of country cooking, and reflects the heritage of Provence as well as Greece and Italy. Seafood, wild game and poultry, succulent vegetables, tomatoes, garlic and onions, and preserved fruits - and of course regional treats and tapas such as paella and seafood stews - are what has made this region renowned for its cooking.;California-based Marimar Torres, brought up in Spain and a member of a well-known wine-growing family, has returned to recreate centuries of traditional Catalonian country cooking for this book which, in addition to its recipes, includes a chapter on the region's wineries.