First Sentence

"Catalan cuisine is a caldron full of prawns and monkfish simmering in rich broth on a butane stove in the galley of a fishing boat off the Costa Brava port of Palamós, it's a brace of rabbits roasting on an open fire beside a slate-roofed fieldstone farmhouse in the eastern Pyrénées while a silent grandmother with a strong right arm beats olive oil and garlic into a thick, emphatic sauce; it's an elegant salad of white beans, celery leaves, and marinated salt cod posed on a cool black plate in a restaurant dining room in Barcelona."