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Cooking Books

Gastronomy - Recipes - Eight Provincial Specialities

Award Winning Food writer Janet Mendel, author of several books about Spanish cooking, provides a taste of Andalucía. In this instalment, she introduces you to paella and beyond.

• Ajo Blanco con Uvas - White Gazpacho from Malaga
• Salmorejo - Cream of Gazpacho from Córdoba
• Huevos a la Flamenca - Flamenco Eggs from Sevilla
• Cazuela de Esparragos a la Andaluza - Asparagus, Andalusian Style from Granada
• Ajo Colorado - Red Garlic Fish Stew from Almería
• Hurta a la Gaditana - Sea Bream, Cádiz Style from Cádiz
• Caldereta del Condado - Lamb Stew from Huelva
• Perdices en Escabeche - Marinated Partridge from Jaen

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