Andalusia: Recipes from Seville and beyond (ENG)

Bordering Spains southern coast, Andalusia is a place where the past and modernity blend together to form a rather magical destination. From sandy beaches to amazing architecture, buzzing tapas bars and flamenco dancers, its full of passion. Not just a feast for the eyes, Andalusia is also a food-lovers paradise, and Andalusia, award-winning chef Jose Pizarro takes readers on a journey through its most delicious dishes. Blessed with land that produces magnificent wild mushrooms, delicious Jabugo ham, and some of the worlds best olive oil and seafood, youll be spoilt for choice. Many of the dishes go back to Moorish times - or earlier - and each of the eight provinces has their own special dish. Try your hand at Pork loin with pear and hazelnuts, Prawns baked in salt with mango, chilli, coriander salsa, and a rather boozy Barbary fig margarita. Written in Joses signature fuss-free style, this is genuine, bold-tasting Spanish food, easily made at home. Andalusia is all about simple pleasures: a glass of wine or sherry, a piece of cheese or ham, and good company. And thats all you need to make yourself happy. Its all about the freshness, the quality and the diversity of the produce. Set to the backdrop of beautiful location shots, Andalusia is a must for anyone who loves authentic, simple Spanish food. Review This exciting cookbook by London chef Pizarro (Basque) features the cuisine of Andalusia, Spains southernmost region.. The book highlights Andalusias diverse terrain and offers up recipes for powerfully flavorful dishes in chapters simply arranged by meat, fish, vegetables, and desserts. Each dish is a study in contrast and balance . the food and recipes are truly enticing. -Publishers Weekly About the Author Jose Pizarro is an award-winning chef and bestselling author. He worked at Meson de Dona Filo in Madrid before coming to London. He now runs the successful tapas and sherry bar `Jose and restaurant `Pizarro in Bermondsey Street and Jose Pizarro on Broadgate. He regularly appears on BBCs Saturday Kitchen and Channel 4s Sunday Brunch. His first book, Seasonal Spanish Food won a Gourmand World Cookbook Award and was nominated for the IACP and Cordon Bleu awards. Basque was one of Observer Food Monthlys Books of 2016.

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