 |
| First look at my new cookbook! |
I just received an advance copy of FLAVORS OF AL-ANDALUS, The Culinary Legacy of Spain! My new cookbook will be out in August. See below for how to pre-order.
Flavors of al-Andalus has a section of Suggested Menus, giving you ideas on how to use the recipes in home entertaining, holiday, and family meals. Pictured are foods for a tapas party with flavors of al-Andalus.
I´ll be cooking from the book in the coming weeks. Today, though, it's salad.
I´m headed to the garden for lunch. Looks like all the ingredients for a salad—the last of the cauliflower and some puny carrots; the first of the green beans, lettuce and cherry tomatoes. I´m using the tail-end of onions and potatoes that were pulled up a few weeks ago. There are even a few kale leaves that escaped the last soup pot. My extra virgin olive oil comes from olives I picked myself. Oil plus a squeeze of lemon fresh from the tree are all the dressing needed.
 |
| Crisp lettuce, starting point for today's salad lunch. |
 |
| Fresh green beans! Love this wide, flat variety. |
 |
| A few dinky carrots, a small cauliflower, onions, potatoes, cherry tomatoes. Lemon juice instead of vinegar and house extra virgin olive oil for the dressing. |
 |
| Except for the eggs and canned tuna, I picked my salad from the garden. |
More salad ideas:
*** *** ***
FLAVORS OF AL-ANDALUS, The Culinary Legacy of Spain, will be published August 12, 2025! See Meatballs with Backstory for more about what’s in the book and to view several of the page spreads. See advance reviews at Advance Praise for Flavors of al-Andalus.
This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking.
Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes and photographs for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe. (Hippocrene Books)
Use PROMO CODE HIPPO40 for 40% off through June 30 on all Hippocrene titles at IndiePubs online bookstore.
***
No comments:
Post a Comment