Andaluz: A Food Journey Through Southern Spain by Fiona Dunlop

Search this book for Recipes »

Notes about this book

  • veronicafrance on February 22, 2020

    I have about half a dozen Spanish cookbooks -- you wouldn't think I'd need any more. The USP of this one is that, restricting herself to Andalusia, Dunlop brings out the Arabic influences on Spanish cuisine. Most of the recipes are from professional chefs (there's a list of recommended restaurants in the back of the book), but they are not overly cheffy and they add a note of originality. I have pretty wide knowledge of Spanish cuisine but there are interestingly different recipes here that don't duplicate anything in my other books.

Notes about Recipes in this book

  • Cod and orange salad with shrimp (Remojón granadino con gamba blanca)

    • mcvl on February 12, 2021

      Odd but good. Lacking black olives, I used green ones, and I think I might prefer them.

  • Country style stewed rabbit (Conejo a la campiña)

    • mcvl on February 07, 2020

      Based on a similar stew I had in Jerez, I added two tablespoons of ground coriander seed, which I heartily recommend -- it brings up the sherry flavor wonderfully.

  • Citrus and herb-roasted cod with chorizo sauce (Bacalao al horno con hierbas y salsa de chorizo)

    • veronicafrance on March 18, 2020

      Do not be deceived by the title. No citrus, no herbs except in the accompaniments. I contacted Fiona Dunlop about this and she confirmed it; the recipe was changed in late editing but the title was not. Anyway. This is the second recipe I've tried from this book. I was certain the original would have used bacalao (salt cod) so that's what I used. Unfortunately the result was a bit bland, but I think it's because the chorizos I used (from Lidl for lack of anything better) were remarkable in their utter lack of spice. Potentially this could be a good sauce and would work well with pasta, a kind of ultra-quick ragu.

  • Cod, tomato, and red pepper salad (Zaramandoña)

    • veronicafrance on February 22, 2020

      An excellent easy yet sophisticated tapa. I used desalted salt cod because although she doesn't mention it in the book, I am sure that's what would have been used in the original. I think a few slices of orange and orange juice in the dressing would be a good variation, but it's great just as it is.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books by Jenny Hartin

    A beautiful trip through Southern Spain through Fiona's eyes. Elegant, rustic dishes.

    Full review
  • ISBN 10 1623719992
  • ISBN 13 9781623719999
  • Published Mar 05 2019
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Interlink Pub Group

Publishers Text

An enthralling Andalucian culinary journey from sierra to sea. For nearly eight centuries from 711 to 1492, Moorish rule in Andalucía brought about a revolution in Spanish culture, resulting in architectural splendors like the Alhambra as well as a rich culinary history. Andaluz is a quest to illustrate the legacy of the Arabs and Berbers in the kitchens of southern Spain today. Couscous, rice, eggplant, oranges, apricots, marzipan, and a wealth of spices are just a few ever-present ingredients that owe their influence to the Moorish people along with a meticulous attention to the cultivation of olive varieties that Andalucía is renowned for. By digging deep into traditional dishes, scouring markets, and learning from home cooks, local tavern owners, and Michelin-starred restaurant chefs, Fiona Dunlop offers a vivid gastronomic window on this region. Entries from the authors travel diary accompany sumptuous recipes from Granada in the east to Córdoba at its heart and Seville in the south bringing a taste of Moorish Spain to kitchens everywhere. With beautiful food and location photography Andaluz is bound to become the cookbook you will visit time and time again.

Other cookbooks by this author