Flavors of al-Andalus

“Thisis a fascinating book about history but not stuck in time. Janet is a timetraveler, telling us stories about the past but always making them relevant,bringing the world of al-Andalus—a region very close to my heart—to ourkitchens today.”

Chef José Andrés

“From Andalusia, where this American-born author has been living for the last five decades, comes this wonderful cookbook filled with practical, authentic recipes … a delightful sampling of traditional dishes that reflect centuries of cultural fusion. I wholeheartedly recommend it for anyone seeking to indulge their palate and expand their culinary horizons.”

Nawal Nasrallah, award-winning food writer and translator of Arabic medieval cookbooks

“JanetMendel does a superb job of looking into the Spanish Islamic and JewishSephardic roots of many of the dishes we find in modern-day Andalusia andCastilla-La Mancha. This book is beautifully illustrated with Mendel’s ownphotographs.”

GerryDawes, author of Sunset in a Glass: Adventures of a Food and Wine RoadWarrior in Spain

“Lestyou doubt how deeply run the roots of Moorish cuisine in Spain and every placeSpanish cooking influenced around the world, just think of the words rice,spinach, artichoke, lemon, sugar – all derive via Arabic. Janet Mendel, premierauthority on Spanish food, offers this remarkable exploration of the historicalorigins of so many dishes we cherish to this day.”

KenAlbala, Tully Knoles Endowed Professor of History, University of the Pacific

“Morethan a cookbook, this is a carefully researched window into a little known era,engagingly written, with fascinating tales of 9th centuryinfluencers and characters from 16thcentury novels. Vibrantrecipes surprise and deliver, such as Marinated Purple Carrots withRaisins and Pine Nuts, delicate 13th century ShrimpFritters, and a stand-out paella with artichokes and peas.”

DonnaGelb, cookbook author and board member Culinary Historians of New York

“JanetMendel is one of the great authorities writing in English about the cuisines ofSpain. Happily, she has now turned to al-Andalus, the vast region of Iberiathat was ruled for centuries by Arab and Berber Muslims, whose brilliantculture and exotic style inspire Spanish kitchens to this day. Flavors ofal-Andalus is a dazzling mix of lively history with equally colorfulrecipes, from both historic texts and contemporary cooks. The chapter ongazpachos and dunking salads is worth the price of admission all by itself, butthe book as a whole is a charming introduction to a little-known side of Spain.”

NancyHarmon Jenkins, author of The New Mediterranean Diet Cookbook

“Remindersof the long Islamic heritage are everywhere in Spain—in the architecture, thelanguage, and of course in the food. In Flavors of al-Andalus, Janet Mendel,one of the leading interpreters of Spanish cuisine, peels back centuries ofhistory to explore how that long-ago occupation is reflected in today’s homecooking. With 120 recipes, it’s a fascinating look at Spanish food before thearrival of potatoes, tomatoes and peppers.”

Russ Parsons, columnist at The Irish Times and former food editor at The Los Angeles Times

Janet Mendel is an American-born journalist who has lived in southern Spain since 1966. She writes about food, travel, people and events for newspapers, magazines and travel guides worldwide. She is the author of several books about Spanish food.