 Perhaps most significantly, Andrews got a contract to write a book on Catalan cuisine based on an article he'd written for "Met Home".Throughout the eighties he spent a great deal of time traveling to Barcelona and vicinity.The resulting book, "Catalan Cuisine", published in 1988 and still in print, has become the standard reference book for restaurant kitchens in that region, and is revered by the top local chefs, including the world-renowned Ferran Adria.