Discover a fascinating region in Southern Spain that offers the most tantalizing food through
75 authentic recipes written with expertise and using authentic ingredients. Andalucia is
the largest region of Spain and has a food tradition that is rich in shades from the past:
Moorish Christian and Jewish influences prevail. Following decades if not centuries in
which the local food accepted prejudice from outsiders any change or innovation was inhibited
but now a fascinating revival is taking place everywhere in Andalucia as in the rest of Spain.
This is supported by the array of amazing ingredients from land and sea by memories and aromas
from the past and by current innovation by Spanish chefs. La Cocina Andalucia has become even
more attractive improved without losing any of its character and taste. As delicious as they
can be there is much more to Andalucian food than tapas and much more than a brilliant
gazpacho de verano . This selection of truly authentic recipes have been developed by Maria
Jose Sevilla during time spent in her house in Aracena near Seville. Each recipe will be
accompanied by short histories relating to the character of a chosen locality a particular
dish or equally important the people that grow and prepare the food. It would not be a book
about the food loved by the Andalucians without including some local ingredients and regional
specialties such as Iberico Hams from Huelva olive oils from Cordoba or Jaen olives from
Seville or Sherry vinegar sea salt and shrimp in Cadiz.
