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Andaluz
A Food Journey through Southern Spain
Fiona Dunlop

published 2018 • 7 ½” x 9 ¾” • 304 pages • full-color throughout
ISBN 9781623719999 • hardback • $35.00

“This book is a deep dive into the food, culture, and history of southern Spain—a region that is very close to my heart. Fiona Dunlop tells the amazing stories of the immigrants and conquerors who left their mark on the region—culinary legacies that have made Andalucía one of the most iconic food regions in the world.”
José Andrés, Chef/Owner, ThinkFoodGroup & minibar by José Andrés


AN ENTHRALLING ANDALUCIAN CULINARY JOURNEY FROM SIERRA TO SEA

Andaluz is a cookbook that bridges past and present in southern Spain.

For nearly eight centuries, Moorish rule in Andalucía brought about a cultural revolution, resulting in architectural splendors like the Alhambra as well as a rich culinary history. Andaluz is a quest to illustrate the legacy of the Arabs and Berbers in contemporary kitchens through recipes from 21 cooks and chefs.

Couscous, rice, eggplant, oranges, figs, apricots, marzipan, and a wealth of spices are just a few ingredients inherited from this key period —along with meticulous agricultural techniques. By digging deep into traditional dishes, scouring markets, and learning from home cooks, local tavern owners, and Michelin-starred restaurant chefs, Fiona Dunlop offers a vivid gastronomic window on this region. 

Entries from her travel diary, photos of daily life, profiles of chefs and over 100 sumptuous recipes bring the entire region alive—from Granada in the east to Córdoba at its heart and Seville in the west, from sierra to sea.

With beautiful food and location photography Andaluz is bound to become the cookbook you will visit time and time again.

Fiona Dunlop is a food and travel writer, blogger, and photographer. She has globe-trotted for decades from home bases in Paris, London, and most recently Andalucía, in a house amid the olive groves. After writing for years on travel, art, and design, her passion for food led her to create her first cookbook, New Tapas, followed by The North African Kitchen and Mexican Modern. Her food writing has appeared in the Financial Times, The Telegraph, The Independent, The Guardian, and other publications. She is the author of National Geographic’s guides to Spain and Portugal, and she works as a guest lecturer on their expeditions.

Praise for Fiona Dunlop

“An impressive and highly useful book that could only be improved if it came with a plane ticket to Mexico… it’s richly colored with gorgeous photography.”
Time Out Magazine on Mexican Modern

“Accomplished food and travel writer Fiona Dunlop, deserves high praise...”
Foreword Magazine on Mexican Modern

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