The flavours of Andalucia

Name: The flavours of Andalucia
Author: Elisabeth Luard
ISBN: 9781910690482

by Elisabeth Luard (2017)

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About this book

This is a cookery book with a strong travel bias, dealing with each of Andalucia's eight provinces in turn to provide a personal, geographical and culinary survey of the area. It shows how the land itself and historical events have influenced the culinary tradition of the region, with its intriguing combination of hearty peasant fare and the delicate seasonings that are a legacy of the Moorish invasions. Each province draws on its own magnificent natural larder, and the recipes, such as hot gazpacho from Huelva, salt cod with potatoes and peppers from Jaén, pork and beans with chard from Seville, and chickpea and wheat soup from Almería, reflect this diversity. The author lived in the area for several years. Her personal reminiscences are interwoven with a wealth of cultural and historical information, and the text is accompanied by the author's own watercolors of dishes, places and scenes of Andalucian life.

Setting / LocationGlobal

Story EraModern Era

Protagonist / CoreThe flavours of Andalucia Lead Character

Themes & Moods

Cookbooks & Food Spanish Cooking Andalusian style Cooking, spanish Cooking, Spanish Cooking, Spanish -- Andalusian style Modern Era

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