The Axarquía is a small, remarkable corner of Andalusia in Spain. It has witnessed some of the most culturally cataclysmic events of the last 40,000 years of European history, such as the arrival of the first modern human beings in Europe, the invasion of the Phoenicians, Byzantines, Romans, Visigoths, Arabs and most recently, the Christians.
It is a bountiful area with fertile soils and a good climate. However, it is not always an easy place. In just a few years the climate of the area can fluctuate from abundance to drought. The geography of the region makes access very difficult; to this day many of its villages are remote, often inaccessible.
These extraordinary historical, climatic and geographical conditions have made the Axarquía an area of great diversity. One of the most interesting facets of the region is its cuisine. It is full of Roman, Arab, Jewish and Christian culinary traditions, many of which are obvious in the 200 plus recipes contained in this book. To give a better insight into the culinary origins in this collection of recipes we have divided the book into the following chapters:
GENERAL:
- The geography, landscape and climate of the Axarquía
- A short History of the Axarquía and gastronomic influences
- The Agriculture of the Axarquía
- Traditional ingredients
- Village by Village: A short Gastronomic tour of the Axarquía
RECIPES:
- Starters, Salads and Gazpachos
- Soups of the Axarquía
- Main Dishes of the Axarquía
- Goat's Meat dishes
- Lamb dishes
- Rabbit dishes
- Pork dishes
- Poultry dishes
- Stews and Fricassees
- Casseroles
- Fish Dishes
- Sweets and Confectionary
- Breads and Tortillas
- Wines and other alcoholic drinks of the Axarquía
- Tapas of the Axarquía
- Timetable of Meals in Andalucía
- Traditional Breakfast in the Axarquía
- Merienda
- Table, serving and restaurant etiquette in Andalusia
The cuisine of the Axarquía is a delicious and exciting voyage of exploration in Spanish taste, country life and European history. We hope you enjoy the journey!
It is a bountiful area with fertile soils and a good climate. However, it is not always an easy place. In just a few years the climate of the area can fluctuate from abundance to drought. The geography of the region makes access very difficult; to this day many of its villages are remote, often inaccessible.
These extraordinary historical, climatic and geographical conditions have made the Axarquía an area of great diversity. One of the most interesting facets of the region is its cuisine. It is full of Roman, Arab, Jewish and Christian culinary traditions, many of which are obvious in the 200 plus recipes contained in this book. To give a better insight into the culinary origins in this collection of recipes we have divided the book into the following chapters:
GENERAL:
- The geography, landscape and climate of the Axarquía
- A short History of the Axarquía and gastronomic influences
- The Agriculture of the Axarquía
- Traditional ingredients
- Village by Village: A short Gastronomic tour of the Axarquía
RECIPES:
- Starters, Salads and Gazpachos
- Soups of the Axarquía
- Main Dishes of the Axarquía
- Goat's Meat dishes
- Lamb dishes
- Rabbit dishes
- Pork dishes
- Poultry dishes
- Stews and Fricassees
- Casseroles
- Fish Dishes
- Sweets and Confectionary
- Breads and Tortillas
- Wines and other alcoholic drinks of the Axarquía
- Tapas of the Axarquía
- Timetable of Meals in Andalucía
- Traditional Breakfast in the Axarquía
- Merienda
- Table, serving and restaurant etiquette in Andalusia
The cuisine of the Axarquía is a delicious and exciting voyage of exploration in Spanish taste, country life and European history. We hope you enjoy the journey!
