Elizabeth Luard combines her reminiscences of the years she spent in Andalucía with a wealth of cultural and historical information about, and recipes from, each of the eight provinces, illustrated throughout with her watercolour paintings of foods, places and scenes of everyday life. The dishes, such as Orange Salad from Granada, Fresh Sardine Casserole from Málaga and Chickpea and Wheat Soup from Almería, fuse the essential ingredients of the Mediterranean kitchen with classic North African flavours, reflecting the region's Moorish legacy.
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https://integration-5ojmyuq-6wp5anmhke56o.eu-3.magentosite.cloud/flavours-of-andalucia512486The Flavours of Andalucíahttps://integration-5ojmyuq-6wp5anmhke56o.eu-3.magentosite.cloud/media/catalog/product/5/1/512486_6e9d402699d6c25622045de20fd1a9fb.jpg7.997.99GBPInStock/Non-Fiction/Categories/Food & Drink/Non-Fiction/HighlightsElizabeth Luard combines her reminiscences of the years she spent in Andalucía with a wealth of cultural and historical information about, and recipes from, each of the eight provinces, illustrated throughout with her watercolour paintings of foods, places and scenes of everyday life. The dishes, such as Orange Salad from Granada, Fresh Sardine Casserole from Málaga and Chickpea and Wheat Soup from Almería, fuse the essential ingredients of the Mediterranean kitchen with classic North African flavours, reflecting the region's Moorish legacy.Hardback00add-to-cartElisabeth LuardGeneral238x170mmGrub StreetHardbackFood & Drink
