Andalusia
Recipes from Seville and Beyond
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- CHF 17.00
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- CHF 17.00
Beschreibung des Verlags
‘A fantastic and heartfelt book, full of recipes that make you feel like Spain should be your home.’ – Tom Kerridge
Bordering Spain's southern coast, Andalusia is a place where the past and modernity blend together to form a rather magical destination. From sandy beaches to amazing architecture, buzzing tapas bars and flamenco dancers, it's full of passion.
Not just a feast for the eyes, Andalusia is also a food-lover's paradise. In Andalusia, award-winning chef José Pizarro takes readers on a journey through it's most delicious dishes. Many of the dishes go back to Moorish times – or earlier – and each of the eight provinces has their own special dish. Try your hand at Pork loin with pear and hazelnuts, Prawns baked in salt with mango, chilli, coriander salsa, and a rather boozy Barbary fig margarita. Written in José's signature fuss-free style, this is genuine, bold-tasting Spanish food, easily made at home.
Andalusia is all about simple pleasures: a glass of wine or sherry, a piece of cheese or ham, and good company. Set to the backdrop of beautiful location shots, Andalusia is a must for anyone who loves authentic, simple Spanish food.
PUBLISHERS WEEKLY
This exciting cookbook by London chef Pizaro (Basque) features the cuisine of Andalusia, Spain's southernmost region. The book highlights Andalusia's diverse terrain and offers up recipes for powerfully flavorful dishes in chapters simply arranged by meat, fish, vegetables, and desserts. Fish dishes include grilled sardines with charred spring onions as well as salt cod "meatballs" in a piment n-seasoned stew of white beans, while meat-centric options include breaded oxtail croquettes and pork loin cooked in lard to resemble carnitas. Each dish is a study in contrast and balance: rich slices of salted tuna loin pair with crisp green apple and cucumber, and a roasted chicken rubbed with anchovy paste sits atop rice dotted with sweet dried apricots. Intriguing vegetable options include roasted leeks and grapes with an almond-and-bread sauce inspired by the garlicky local white gazpacho as well as "rags" of quickly made dough in a vegetable stew. The area's past under Arab rule is seen in sweets such as crisp olive oil cookies and alfajores with a cardamom dulce de leche. The recipe for ga otes, spiral doughnut cylinders with sesame seeds and anise liqueur served with warm honey, meanwhile, comes from Franciscan nuns Pizarro visited in M laga. There could be a touch more information about local history and culinary traditions, but the food and recipes are truly enticing.
