Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 24, 2017
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Andalusia

Andalusian-Style Chicken, Beef, and Ham Meatballs
Albóndigas a la Andaluza
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Chicken, ham, beef meatballs in a saffron sauce
posted: 01/11/2007

Beets with Tuna
Remolachas con Atún
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Beetroot and tuna in olive oil with vinegar and garlic served as a tapas
posted: 02/25/2008

Cocido - Andalusian Stew
Cocido Andaluz or Olla Podrida
(Stews)
The quintessential Spanish stew
posted: 02/25/2008

Fasting Soup
Potaje de Vigilia
(Soups)
Chickpea, potato, spinach soup with saffron, pine nuts, and sherry vinegar-soaked bread
posted: 01/02/2012

Gazpacho
Gazpacho
(Soups)
Cold soup of pureed tomato, cucumber, bell pepper with garnishes
posted: 01/11/2007

Grilled Pork Kebabs from Andalusia
Pinchon Moruno
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Grilled spiced pork kebabs
posted: 03/27/2008

Ham Fritters in the Andalusian Style
Buñuelitos de Jamón
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Beer-batter fried ham fritters
posted: 01/11/2007

Lettuce Frittata from Córdoba
Tortilla de Lechuga
(Eggs)
Spanish-style frittata (tortilla) with lettuce and paprika
posted: 02/25/2008

Oranges with Coconut
Mecerada de Naranja con Coco
(Desserts)
Valencia orange slices with sugar, coconut, and whipped cream
posted: 01/11/2007

Potato and Spinach Frittata
Tortilla de Patatas e Espinaca
(Eggs)
Thick Spanish-style omelet or frittata with potato and spinach
posted: 11/01/2014



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This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin’s Kitchen: Encore with Claudine and co-author of Julia and Jacques Co


[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

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