Description
Product Description
"Dunlop delights in this inviting Spanish cookbook." Publishers Weekly (starred review)
An enthralling Andalucian culinary journey from sierra to sea
For nearly eight centuries from 711 to 1492, Moorish rule in Andalucía brought about a revolution in Spanish culture, resulting in architectural splendors like the Alhambra as well as a rich culinary history.
Andaluz is a quest to illustrate the legacy of the Arabs and Berbers in the kitchens of southern Spain today.
Couscous, rice, eggplant, oranges, apricots, marzipan, and a wealth of spices are just a few ever-present ingredients that owe their influence to the Moorish peoplealong with a meticulous attention to the cultivation of olive varieties that Andalucía is renowned for. By digging deep into traditional dishes, scouring markets, and learning from home cooks, local tavern owners, and Michelin-starred restaurant chefs, Fiona Dunlop offers a vivid gastronomic window on this region. Entries from the authors travel diary accompany sumptuous recipes from Granada in the east to Córdoba at its heart and Seville in the south bringing a taste of Moorish Spain to kitchens everywhere.
With beautiful food and location photography
Andaluz is bound to become the cookbook you will visit time and time again.
Review
"Dunlop (
The North African Kitchen) shares the culinary culture of Andalusia - an autonomous region in the south of Spain - in this glorious, lushly photographed cookbook. She organizes her cookbook by province, and includes brief biographies of a few notable cooks. Beginning with the east - which ranges from coastal Almeria to mountainous Granada - Dunlop serves up a butternut squash soup with almond and bacon, topped with a poached egg, as well as lasagne of filleted fish, in which marinated mackerel is layered with rice paper and ajo blanco (a puree of almonds, pine nuts, sherry vinegar, and sunflower oil). From the center - Cordoba to Malaga - comes grilled asparagus with pine nut and cumin sauce, and quail baked in pomegranate sauce. And from the west - Seville to Cadiz - Dunlop presents a mushroom and blue cheese omelet, marinated Iberian pork with raisin couscous, a skirt steak macerated in orange with spelt and pickles, and a confit of pork belly apricots, prunes, dates, and orange (Angeles Sanchez, who contributed the recipe, loves the contrast between the fattiness of the pork belly and the acidity of the sour orange ). Desserts are welcomely subtle, such as spiced fritters with honey and coffee-roasted dates with labneh. Ingredients are easily accessed and instructions straightforward. Dunlop delights in this inviting Spanish cookbook." --
Publishers Weekly (starred review)
"Fiona Dunlop does it again and brings us a region s essence. This time it s the turn of semolina crumbs from Almeria and Almond sponge cake from Antequera. She sums up Southern Spain a pivotal meeting point of religions and cultures and avoids trends and fashion.
Andaluz gives the confidence to find the area s best sun drenched dishes and cook them too."
--Yotam Ottolenghi
"When it s getting cold outside, what could be nicer than leafing through this love letter to Spanish cookery? It s utterly charming and drenched with color, culture, and sunshine."
--
Woman & Home (Book of the Month)
"What the reader gets is an extremely palatable mix of history, travel and food. Taste Andalucia s past through the recipes, and explore its hidden corners with this entertaining and erudite writer ... what makes this cookbook really buzz for me is the first section, on the Moorish period of Andalucía, when the region was ruled by Arabs and Berbers from North Africa for eight centuries, reaching its peak during the Caliphate city of Córdoba. Fiona explains how strongly their cuisine and agriculture influenced the local customs and dishes: citrus fruit, rice, figs, chickpeas, almonds, pine nuts, saffron and many more products were all brought across the Mediterranean ... mou