NEW! MEATBALLS WITH BACKSTORY

 

Meatballs with an Arabic backstory, Christmas cookies that are Jewish, and gazpacho with no tomatoes—these are just a few of the recipes in my new cookbook,

FLAVORS of AL-ANDALUS

The Culinary Legacy of Spain. 

Published by Hippocrene Books (New York), Flavors of al-Andalus will be out in August and is available for pre-order now.

These are 120 Spanish recipes with roots in an era before Spain was Spain, when al-Andalus was the name of the Islamic kingdom that comprised much of the Iberian peninsula from 711 CE until 1492. 

 Flavors of al-Andalus is not a historical cookbook. Although I referenced 13^th century Arabic cookbooks (in English translation by Nawal Nasrallah), I haven’t tried to recreate Andalusí recipes. This is food that reveals traces of al-Andalus in what people cook and eat today, the food you might find in a tapas bar in Sevilla, at a village fiesta, or on the dinner table in a pueblo home. It is the story of the Muslim influence on the Spanish cooking of today.

 All of the recipes are accompanied by photographs and many of them also tell stories about how these dishes from medieval times came to be in today’s kitchens.

 

In the Vegetables chapter: Winter Gazpacho with Oranges (Gazpacho de Invierno)

What’s on the menu? In the Vegetables chapter you’ll find a couple of versions of gazpacho plus “dunking salads” and salmorejo, all made without tomatoes. There’s an all-vegetable paella and several versions of tortilla with no potatoes. New ways with familiar vegetables: fried eggplant drizzled with molasses, carrots with mint, artichokes with oranges.

Fish and Shellfish: Lemony Fish Chowder (Gazpachuelo con Pescado)

 The Fish and Shellfish chapter is slightly weighted in favor of salt fish and marinades—a reminder of the fact that people had no refrigeration in al-Andalus. The recipes for salt cod and trout escabeche are every bit as popular today as they were in the 12^th century! Fresh seafood is featured in recipes such as shrimp fritters, fish in saffron sauce, roasted sardines with pine nuts and several unusual fish soups.

In the Meat, Poultry, and Game chapter: spicy Moorish Kebabs (Pinchitos Morunos)

The chapter on Meat, Poultry, and Game is meaningful for what’s missing—no pork, no ham, no sausage, meat so prevalent today. In al-Andalus neither Muslims nor the Sephardic Jews consumed pork. Instead there are delicious preparations such as chicken with pasta “rags,” lamb in garlicky sauce with pomegranate, braised beef with onion gravy, and a grand cocido, a no-pork version from Toledo. And, of course, those aforementioned meatballs with a savory saffron-almond sauce, pictured on the cover of Flavors of al-Andalus.

From Sweets and Breads, Crispy Olive Oil Cookies (Tortas de Aceite).

 

The Sweets and Breads chapter includes mantecados, a beloved Christmas cookie, made with olive oil instead of lard. There are also recipes—Moorish and more-ish—for a gooey-sweet jam-filled tart, almond-cream pudding, cakes, and cookies such as the famous tortas de aceite from Sevilla (pictured in the above page spread).  

 A section with menu suggestions for a tapas party, brunch, family meals (including vegetarian options), and holiday dinners makes it easy to use the recipes.

 I’ve enjoyed delving deep into the traditional cooking of Spain. I invite you to sample the flavors of al-Andalus. 

 Here’s where you can pre-order Flavors of al-Andalus

 

FLAVORS of AL-ANDALUS

The Culinary Legacy of Spain

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.

$39.95 hardcover: Available in print and e-book in August 2025

 Pre-order on IndiePubs

Use PROMO CODE HIPPO40 for 40% off through June 30 on all Hippocrene titles at IndiePubs online bookstore.

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Pre-order on amazon

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If you would like to feature Flavors of al-Andalus on your blog, Substack, Instagram page, or newspaper-magazine column, contact pgress@hippocrenebooks.com to receive a digital review copy.

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A tapas spread--all recipes in Flavors of al-Andalus.

Hippocrene Books is a New York City-based independent book publisher specializing in foreign language dictionaries and self-study guides, international cookbooks, and history and travel titles. See their catalog Hippocrene Books - Hippocrene Books, Inc.

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