Flavors of Al-Andalus

This cookbook explores the fascinating story of the deep and

lasting influences that Islamic culture has left on modern Spanish cooking.

Muslims first

invaded the Iberian peninsula in 711 CE, crossing the narrow straits from North

Africa and taking over most of what would become the country of Spain. The

newly-conquered land initially under the caliphate of Damascus, was called

al-Andalus and at one time covered almost the entire Iberian peninsula.

At his palace of

Medina Azahar around 950 CE, the Caliph of C?rdoba dined on refined dishes of

almond cream, lamb cooked with spices, eggplant stuffed with meat and scented

with cinnamon, and carrot salad with sprigs of mint. The kingdoms of

al-Andalus lasted eight centuries, ending in 1492 with the fall of Granada.

Islamic culture left a deep mark on the country that became Spain--on language,

science, literature and most certainly on cuisine.

Author and Spanish cooking expert Janet Mendel tells the story of the

Moorish influence on Spanish cooking through 120 recipes for modern-day dishes,

from salads and vegetables to fish, poultry and meat to sweets and pastries,

that trace their heritage to foods served in medieval times. Dishes from this

era include exotic spices such as saffron, the use of fruits and almonds with

savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live

on in modern Spanish cooking and are what makes Spain's cuisine distinctive

from the rest of Europe.

Sample recipes:



White Gazpacho with Grapes (Ajo Blanco

con Uvas)Spinach with Raisins and Pine Nuts (Espinacas con Pasas y

Pi?ones)Fried Eggplant with Molasses (Berenjena Frita con Miel de Ca?a)Monkfish with Raisins and Pine Nuts (Rape

al Mozarabe)Chicken in Almond-Saffron Sauce (Pollo

en Pepitoria)Lamb Stew with Artichokes (Cordero con

Alcachofas)Almond Cream Pudding (Sopa de Almendras)Marzipan Rings (Melindres)