For the presentation of "traditional" Catalan cuisine to an English-speaking audience in the upcoming cookbook, The Catalan Table,. one of the principal concerns was the accuracy of the recipes represented as such. To this end, a number of individuals in Catalunya have provided invaluable assistance in the research and compilation of material for this book.

Pepa Aymam, Director of the Fundaci Institut Catal de la Cuina, has provided recipes from the recently published Corpus de la Cuina Catalana, considered the "bible" in codifying the classic recipes of Catalan cuisine, as a reference for the recipes presented in The Catalan Table, as well as arranging myriad opportunities for author Kevin Hanek to experience various specialties of the cuisine at meals and gastronomic events throughout Catalunya.

In addition, famed Catalan historian, gastronome, and author Jaume Fabrega has been a source of recipes and culinary lore in the preparation of The Catalan Table manuscript. A noted culinary historian, author of numerous cookbooks, Fabrega is widely acknowledged as one of Catalunya's leading authorities on traditional Catalan cuisine.

Finally, Martha Kroncke, an American chef living and working in Catalunya for many years, assisted in the development of the overall structure of the manuscript, reviewing the recipes and ingredient lists, providing information on acceptable substitutions where needed, and in general, lending her outstanding culinary knowledge and skill to this project.