Tapas by Andalusian chefs Fernando Cordoba, Juan Batista Agreda Linero with Danny García, José Carlos García plus some of my own recipes for home-cooking.
'Two decades after Ancel Keys' Mediterranean diet theories relaunched olive oil's reputation, Spain set up Europe's first olive oil Denomination of Origin (DO).'
'Botanists, chemists, oil-makers and chefs are refocussing on the fruit and its potential for oils produced by single varieties or precisely calculated blends.'
'The cooking revival here has been energetic and vociferous... As Patience Gray wrote, "It is as if the Catalans are saying, "Culture is based on sound culinary traditions".'
'It is not just physical geography that gives Spanish cheeses their strongly contrasting characters - they also carry the imprint of the human hand....'
'Wine is magicked here into a spiritual affair. "Dempoís de Dios! viva o viño!" (After God, long live wine!) wrote poetess Rosalía de Castro.'
You can find me onLinkedIn and on © 2020 vicky hayward