Cocina de Andalucia
Andalucia is the largest region of Spain and has a food tradition that is rich in shades from the past in which Moorish, Christian and Jewish influences prevail. Today, a culinary revival is taking place, with this book showcasing a collection of delicious recipes developed by María José Sevilla during time spent with friends and family in her house near Seville. Recipes include mouthwatering tapas such as Fried Aubergines with Molasses and Gambas al Ajillo. Continue with fresh Artichoke flowers with Iberico Ham, or Sea Bass in a Salt Crust. Finish with Soft Nougat Ice Cream and spiced Alfajores cookies for those with a sweet tooth.
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Cocina de Andalucia
Andalucia is the largest region of Spain and has a food tradition that is rich in shades from the past in which Moorish, Christian and Jewish influences prevail. Today, a culinary revival is taking place, with this book showcasing a collection of delicious recipes developed by María José Sevilla during time spent with friends and family in her house near Seville. Recipes include mouthwatering tapas such as Fried Aubergines with Molasses and Gambas al Ajillo. Continue with fresh Artichoke flowers with Iberico Ham, or Sea Bass in a Salt Crust. Finish with Soft Nougat Ice Cream and spiced Alfajores cookies for those with a sweet tooth.
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Andalucia is the largest region of Spain and has a food tradition that is rich in shades from the past in which Moorish, Christian and Jewish influences prevail. Today, a culinary revival is taking place, with this book showcasing a collection of delicious recipes developed by María José Sevilla during time spent with friends and family in her house near Seville. Recipes include mouthwatering tapas such as Fried Aubergines with Molasses and Gambas al Ajillo. Continue with fresh Artichoke flowers with Iberico Ham, or Sea Bass in a Salt Crust. Finish with Soft Nougat Ice Cream and spiced Alfajores cookies for those with a sweet tooth.
