“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 who left their mark on the region — culinary legacies that have made Andalucia one of the most iconic food regions in the world.” —José Andrés

“Both cookbook and travelogue, this homage to the land of the Arabs and Berbers reveals mouth-watering and educational excursions into the region’s little towns and the kitchens of local professional chefs and home cooks. A little history adds to the mix, as British author Dunlop (Mexican Modern, 2013) explains how eight centuries of Moorish rule (from the eighth to the fifteenth century) defined southern Spain’s personality, culinary and otherwise. Glorious color photographs alone beckon; what differentiates this 100-plus recipe collection are its origins in the cafes and restaurants of Andalusia, relying on chefs to contribute the best of their best. No one will be disappointed. Both unique and familiar fare populate the pages: gazpacho, caramel bread pudding, lemon cake, and seafood paella; falafel with beet tahini, hummus, and pickles; a fig and almond roll. Chef profiles are featured in tandem with restaurant descriptions; who could resist, for instance, a table in the middle of a bullring, or a chat with an 80-year-old preparing marinated turkey. Includes notes on regional specialties, like iberico ham and black pigs, and an annotated list of the featured restaurants. A true work of art and love. — Booklist (starred review)

“Dunlop (The North African Kitchen) shares the culinary culture of Andalusia_an autonomous region in the south of Spain_in this glorious, lushly photographed cookbook. She organizes her cookbook by province, and includes brief biographies of a few notable cooks. Beginning with the east_which ranges from coastal Almeria to mountainous Granada_Dunlop serves up a butternut squash soup with almond and bacon, topped with a poached egg, as well as ‘lasagne’ of filleted fish, in which marinated mackerel is layered with rice paper and ajo blanco (a puree of almonds, pine nuts, sherry vinegar, and sunflower oil). From the center_Cordoba to Malaga_comes grilled asparagus with pine nut and cumin sauce, and quail baked in pomegranate sauce. And from the west_Seville to Cadiz_Dunlop presents a mushroom and blue cheese omelet, marinated Iberian pork with raisin couscous, a skirt steak macerated in orange with spelt and pickles, and a confit of pork belly apricots, prunes, dates, and orange (Angeles Sanchez, who contributed the recipe, ‘loves the contrast between the fattiness of the pork belly and the acidity of the sour orange’). Desserts are welcomely subtle, such as spiced fritters with honey and coffee-roasted dates with labneh. Ingredients are easily accessed and instructions straightforward. Dunlop delights in this inviting Spanish cookbook.” — Publishers Weekly (starred review)