"This
is a fascinating book about history but not stuck in time. Janet is a time
traveler, telling us stories about the past but always making them relevant,
bringing the world of al-Andalus-a region very close to my heart-to our
kitchens today."
--Chef
Jose Andres
This cookbook explores the deep and
lasting influences that Islamic culture has left on modern Spanish cooking. Muslims first
invaded the Iberian peninsula in 711 CE, crossing the narrow straits from North
Africa and taking over most of what would become the country of Spain. The
newly-conquered land initially under the caliphate of Damascus, was called
al-Andalus and at one time covered almost the entire Iberian peninsula.
At his palace of
Medina Azahar around 950 CE, the Caliph of Cordoba dined on refined dishes of
almond cream, lamb cooked with spices, eggplant stuffed with meat and scented
with cinnamon, and carrot salad with sprigs of mint. The kingdoms of
al-Andalus lasted eight centuries, ending in 1492 with the fall of Granada.
Islamic culture left a deep mark on the country that became Spain-on language,
science, literature and most certainly on cuisine.
Author and Spanish cooking expert Janet Mendel tells the story of the
Moorish influence on Spanish cooking through 120 recipes 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. During periods of convivencia, the different communities-Muslim, Sephardic-Jewish, and Mozarabe Christian-lived together in friendly cooperation, shopping at the same markets, trading commodities, and sharing each other's holidays and festive foods. The interweaving of cultures embedded the foodways of al-Andalus deeply in Spanish life.
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.
Sample recipes:
White Gazpacho with Grapes (Ajo Blanco
con Uvas)
Fried Eggplant with Molasses (Berenjena Frita con Miel de Cana)
Monkfish with Raisins and Pine Nuts (Rape
al Mozarabe)
Chicken in Almond Sauce (Pollo
en Pepitoria)
Beef Stew with Artichokes (Cordero con
Alcachofas)
Almond Cream Pudding (Sopa de Almendras)
Crispy Olive Oil Cookies
(Tortas de Aceite)
Rezensionen / Stimmen
"This
is a fascinating book about history but not stuck in time. Janet is a time
traveler, telling us stories about the past but always making them relevant,
bringing the world of al-Andalus-a region very close to my heart-to our
kitchens today."
Chef Jose Andres "From Andalusia, where this American-born author has been living for the last five decades, comes this wonderful cookbook filled with practical, authentic recipes . . . a delightful sampling of traditional dishes that reflect centuries of cultural fusion. I wholeheartedly recommend it for anyone seeking to indulge their palate and expand their culinary horizons."
Nawal Nasrallah, award-winning food writer and translator of Arabic medieval cookbooks "Janet
Mendel does a superb job of looking into the Spanish Islamic and Jewish
Sephardic roots of many of the dishes we find in modern-day Andalusia and
Castilla-La Mancha. This book is beautifully illustrated with Mendel's own
photographs."
Gerry
Dawes, author of Sunset in a Glass: Adventures of a Food and Wine Road
Warrior in Spain "Lest
you doubt how deeply run the roots of Moorish cuisine in Spain and every place
Spanish cooking influenced around the world, just think of the words rice,
spinach, artichoke, lemon, sugar - all derive via Arabic. Janet Mendel, premier
authority on Spanish food, offers this remarkable exploration of the historical
origins of so many dishes we cherish to this day."
Ken
Albala, Tully Knoles Endowed Professor of History, University of the Pacific "More
than a cookbook, this is a carefully researched window into a little known era,
engagingly written, with fascinating tales of 9th century
influencers and characters from 16thcentury novels. Vibrant
recipes surprise and deliver, such as Marinated Purple Carrots with
Raisins and Pine Nuts, delicate 13th century Shrimp
Fritters, and a stand-out paella with artichokes and peas."
Donna
Gelb, cookbook author and board member Culinary Historians of New York "Janet
Mendel is one of the great authorities writing in English about the cuisines of
Spain. Happily, she has now turned to al-Andalus, the vast region of Iberia
that was ruled for centuries by Arab and Berber Muslims, whose brilliant
culture and exotic style inspire Spanish kitchens to this day. Flavors of
al-Andalus is a dazzling mix of lively history with equally colorful
recipes, from both historic texts and contemporary cooks. The chapter on
gazpachos and dunking salads is worth the price of admission all by itself, but
the book as a whole is a charming introduction to a little-known side of Spain."
Nancy
Harmon Jenkins, author of The New Mediterranean Diet Cookbook "Reminders
of the long Islamic heritage are everywhere in Spain-in the architecture, the
language, and of course in the food. In Flavors of al-Andalus, Janet Mendel,
one of the leading interpreters of Spanish cuisine, peels back centuries of
history to explore how that long-ago occupation is reflected in today's home
cooking. With 120 recipes, it's a fascinating look at Spanish food before the
arrival of potatoes, tomatoes and peppers."
Russ Parsons, columnist at The Irish Times and former food editor at The Los Angeles Times
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 236 mm
Breite: 198 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-0-7818-1456-0 (9780781814560)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Janet Mendel is
an American-born journalist who has lived in southern Spain since 1966. She
writes about food, travel, people and events for newspapers, magazines and
travel guides worldwide. She is the author of several books about Spanish food.
Visit her blog at https://mykitcheninspain.blogspot.com/
