In this book the prestigious xef Joan Roca, at the head of the celebrated restaurant El Celler de Ca Roca, introdueixes a top selection of traditional Catalan recipes from among those his mother, Montserrat, has always prepared at the Ca Roca restaurant in Girona, where he began his professional training. The foundations of the cuisine that now bears the name of this master xef llauri encompassed in these pages: from the fried calamari to the delicious crema catalana, as well as the festival cannelloni and the fish suquet. The recipes llauri explained in a straightforward fashion for the inexperienced cook and complemented by interesting observations about the different products, preparations, versions and presentations of each dish. Over one hundred twenty recipes that comprise a small tributi to traditional Catalan cuisine, the ROOTS for that of El Celler de Ca Roca.