Flavors of al-Andalus

"Thisis a fascinating book about history but not stuck in time. Janet is a timetraveler, 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 ourkitchens today."

--ChefJose Andres

This cookbook explores the deep andlasting influences that Islamic culture has left on modern Spanish cooking.Muslims firstinvaded the Iberian peninsula in 711 CE, crossing the narrow straits from NorthAfrica and taking over most of what would become the country of Spain. Thenewly-conquered land initially under the caliphate of Damascus, was calledal-Andalus and at one time covered almost the entire Iberian peninsula.

At his palace ofMedina Azahar around 950 CE, the Caliph of Crdoba dined on refined dishes ofalmond cream, lamb cooked with spices, eggplant stuffed with meat and scentedwith cinnamon, and carrot salad with sprigs of mint.The kingdoms ofal-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 Mendeltells the story of theMoorish 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 Mozrabe 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 thisera include exotic spices such as saffron, the use of fruits and almonds withsavory dishes, and honeyed sweets and pastries. The flavors of al-Andalus liveon in modern Spanish cooking and are what makes Spain's cuisine distinctivefrom the rest of Europe.

Sample recipes:

White Gazpacho with Grapes (Ajo Blancocon Uvas)
Fried Eggplant with Molasses (Berenjena Frita con Miel de Caa)
Monkfish with Raisins and Pine Nuts (Rapeal Mozarabe)
Chicken in Almond Sauce (Polloen Pepitoria)
Beef Stew with Artichokes (Cordero conAlcachofas)
Almond Cream Pudding (Sopa de Almendras)
Crispy Olive Oil Cookies(Tortas de Aceite)