• 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.

• Arugula and asparagus salad with orange and ginger dressing (Ensalada de rúcula y espárragos con vinagreta de naranja y jengibre)

  • mcvl on July 17, 2022

    This was delicious, but not what I wanted; it's the end of asparagus season, and I needed a mighty dish to last me till next spring. In future I'd make it using two (or maybe three) pounds of asparagus and half or quarter quantities of all the other ingredients. Meanwhile, I still have 1,534 other asparagus recipes on my bookshelf, so I'll get my fix some other way.

• 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.

• Pork cheeks with Mozarabic sauce (Carillada de cerdo con salsa Mozarabe)

  • stepharama1 on August 10, 2022

    Memorable dish! Will make again.

• Eat Your Books by Jenny Hartin

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

  Full review