Cocina de Andalucia: Spanish Recipes from the Land of a Thousand Landscapes

This survey of Spain’s largest region–a sunny stretch of land with both Atlantic and Mediterranen shores, with contrasting ranges of mountains and river valleys–emphasizes traditional home cooking.

The author, a native of Madrid who settled in Andalucia decades ago, is a convincing advocate for a cuisine which tends to rely on a few ingredients simply prepared, whether seafood from the long shoreline, vegetables from the carefully tended farms and gardens, or the pork, lamb, and chicken from animals which are best suited to local terrain.

Among the dishes here:

• Fried eggplant drizzled with molasses

• Roast pepper, onion, and tuna empanadillas

• Artichokes and wild asparagus with green garlic sauce

• Paella with clams, squid, and monkfish
  

An accessible introduction to regional cuisine.

Hardcover. Color photography throughout.