Flavors of al-Andalus

This cookbook explores the fascinating story of the deep andlasting influences that Islamic culture has left on modern Spanish cooking. Muslims firstinvaded the Iberian peninsula in 711 CE, crossing the narrow straits from NorthAfrica and taking over most of what would become the country of Spain. Thenewly-conquered land initially under the caliphate of Damascus, was calledal-Andalus and at one time covered almost the entire Iberian peninsula. At his palace ofMedina Azahar around 950 CE, the Caliph of Córdoba dined on refined dishes ofalmond cream, lamb cooked with spices, eggplant stuffed with meat and scentedwith cinnamon, and carrot salad with sprigs of mint. The kingdoms ofal-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 theMoorish 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 thisera include exotic spices such as saffron, the use of fruits and almonds withsavory dishes, and honeyed sweets and pastries. The flavors of al-Andalus liveon in modern Spanish cooking and are what makes Spain's cuisine distinctivefrom the rest of Europe. Sample recipes: White Gazpacho with Grapes (Ajo Blancocon Uvas)Spinach with Raisins and Pine Nuts (Espinacas con Pasas yPiñones)Fried Eggplant with Molasses (Berenjena Frita con Miel de Caña)Monkfish with Raisins and Pine Nuts (Rapeal Mozarabe)Chicken in Almond-Saffron Sauce (Polloen Pepitoria)Lamb Stew with Artichokes (Cordero conAlcachofas)Almond Cream Pudding (Sopa de Almendras)Marzipan Rings (Melindres)