It is the author, Fiona Dunlop, who, through her enthusiasm and incredible
experiences whilst travelling the world, brings this book alive. If you are
expecting a simple list of regurgitated recipes, forget it. This book is what
it says, a journey; a journey in time, and a journey in space; from Almería
to Cádiz via Granada, Córdoba, Antequera, Málaga and Seville. On the
way, it provides a feast for the eyes with engaging photographs of local
produce, agriculture and sights.
Part travelogue, part history, part cookbook, Andaluz takes you deep into
the heart of culinary Andalucía from a time when southern Spain was
known as Al Andalus, to the Michelin starred restaurants of the 21st
century. Twenty-one cooks have contributed over 100 recipes and Fiona
has found some memorable characters to enrich the story of their dishes.
An 80-year-old prepares fig and almond roll, another chef serves to tables
set in a bullring. They come from dark kitchens in the smallest villages,
from behind wood-fired grills at ventas and bodegas and from the
kitchens of local professional chefs.
The recipes illustrate the legacy of the Arabs and Berbers in
contemporary kitchens, using the ingredients inherited from those people.
Where would Andalucían cooking be without couscous, rice, aubergines,
oranges, figs, apricots, marzipan and a whole rack of spices? Fiona’s cooks
combine these ingredients with foods endemic to the region such as Iberico
pork, olives and produce from the grape; wine, sherry, sultanas and raisins.
The recipes featured in this magazine, Marinated Iberian pork with raisin
couscous and Bodegas Mezquita’s Cod, Olive and Orange Salad, are
typical, tasty, simple to prepare, examples of the flavours you will experience
in Andaluz – A Food Journey Through Southern Spain.
After writing numerous travel-guides on Asia
and Latin America, and wide-ranging travel
features, Fiona’s passion for food gained the
upper hand. Her first cookery book, New
Tapas published in 2002, focusing on Spain’s
tapas culture, was an international best-seller,
followed by The North African Kitchen and
Real Mexican Food.
After witnessing huge changes in Spain for
over 35 years, and writing books and features
on the country, Fiona still hands her travel
crown to Andalucía because, uniquely, it fuses
the Arab world with Europe – injected with a
huge dose of alegría. There, in her holiday
house in the olive-groves, she contemplates
the sierra, cooks local produce and plots
sorties to tapas bars and fiestas. She has
finally created a book about it: Andaluz, a
Food Journey through Southern Spain.
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