{"product_id":"flavors-of-al-andalus","title":"Flavors of al-Andalus","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003e\"This\nis a fascinating book about history but not stuck in time. Janet is a time\ntraveler, telling us stories about the past but always making them relevant,\nbringing the world of al-Andalus—a region very close to my heart—to our\nkitchens today.\"\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\n\n\u003c\/p\u003e\u003cp\u003e\u003cb\u003e--Chef\nJosé Andrés\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThis cookbook explores the deep and\nlasting influences that Islamic culture has left on modern Spanish cooking. \u003cb\u003e \u003c\/b\u003eMuslims first\ninvaded the Iberian peninsula in 711 CE, crossing the narrow straits from North\nAfrica and taking over most of what would become the country of Spain. The\nnewly-conquered land initially under the caliphate of Damascus, was called\nal-Andalus and at one time covered almost the entire Iberian peninsula.\u003c\/p\u003e\n\n\u003cp\u003eAt his palace of\nMedina Azahar around 950 CE, the Caliph of Córdoba dined on refined dishes of\nalmond cream, lamb cooked with spices, eggplant stuffed with meat and scented\nwith cinnamon, and carrot salad with sprigs of mint. The kingdoms of\nal-Andalus lasted eight centuries, ending in 1492 with the fall of Granada.\nIslamic culture left a deep mark on the country that became Spain—on language,\nscience, literature and most certainly on cuisine.\u003c\/p\u003e\n\n\u003cp\u003eAuthor and Spanish cooking expert Janet Mendel tells the story of the\nMoorish influence on Spanish cooking through 120 recipes for modern-day dishes,\nfrom salads and vegetables to fish, poultry and meat to sweets and pastries,\nthat trace their heritage to foods served in medieval times. During periods of \u003ci\u003econvivencia\u003c\/i\u003e, the different communities—Muslim, Sephardic-Jewish, and Mozárabe 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.\u003c\/p\u003e\u003cp\u003eDishes from this\nera include exotic spices such as saffron, the use of fruits and almonds with\nsavory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live\non in modern Spanish cooking and are what makes Spain’s cuisine distinctive\nfrom the rest of Europe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSample recipes:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003eWhite Gazpacho with Grapes (\u003ci\u003eAjo Blanco\ncon Uvas\u003c\/i\u003e)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFried Eggplant with Molasses (\u003ci\u003eBerenjena Frita con Miel de Caña\u003c\/i\u003e)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eMonkfish with Raisins and Pine Nuts (\u003ci\u003eRape\nal Mozarabe)\u003c\/i\u003e\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eChicken in Almond Sauce (\u003ci\u003ePollo\nen Pepitoria\u003c\/i\u003e)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBeef Stew with Artichokes (\u003ci\u003eCordero con\nAlcachofas\u003c\/i\u003e)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAlmond Cream Pudding (\u003ci\u003eSopa de Almendras\u003c\/i\u003e)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCrispy Olive Oil Cookies\n(\u003ci\u003eTortas de Aceite\u003c\/i\u003e)\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Hippocrene Books Inc.,U.S.","offers":[{"title":"Default Title","offer_id":54249915711832,"sku":"9780781814560","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0278\/1295\/4195\/files\/9780781814560.jpg?v=1765666850","url":"https:\/\/agendabookshop.com\/products\/flavors-of-al-andalus","provider":"Agenda Bookshop","version":"1.0","type":"link"}