An enthralling Andalusian culinary journey from sierra to sea. For nearly eight centuries from 711 to 1492, Moorish rule in Andalusia 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 people - along with a meticulous attention to the cultivation of olive varieties that Andalusia 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 author's travel diary accompany sumptuous recipes - from Granada in the east to Cordoba at its heart and Seville in t
Turnaround is a trade distributor and all our titles are available from our many bookshop customers. We supply shops throughout the UK, Europe and anywhere in the world!
If you are not yet a Turnaround customer, and would like to sell our books, please do contact [email protected] or call 020 8829 3000 and we will be delighted to help you.
If you are not yet a Turnaround customer, and would like to sell our books, please do contact [email protected] or call 020 8829 3000 and we will be delighted to help you.
An enthralling Andalusian culinary journey from sierra to sea. For nearly eight centuries from 711 to 1492, Moorish rule in Andalusia 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 people - along with a meticulous attention to the cultivation of olive varieties that Andalusia 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 author's travel diary accompany sumptuous recipes - from Granada in the east to Cordoba at its heart and Seville in t
About the book
