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MILLY'S LIBRARY

Recipes from Andalusia - Jose Pizarro

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Recipes from Andalusia is culinary exploration of Andalusia, a place where the past and modernity blend together to form a rather magical destination.

Not just a feast for the eyes, Andalusia is also a food-lover's paradise. In Recipes from Andalusia, award-winning chef José Pizarro takes readers on a journey through it's most delicious dishes. Many of the dishes go back to Moorish times – or earlier – and each of the eight provinces has their own special dish.

Try your hand at Pork loin with pear and hazelnuts, Prawns baked in salt with mango, chilli, coriander salsa, and a rather boozy Barbary fig margarita. Written in José's signature fuss-free style, this is genuine, bold-tasting Spanish food, easily made at home.

A beautiful keepsake that provides an impressive, fresh look at the region's cuisine and set to the backdrop of beautiful location shots, Recipes from Andalusia is a must for anyone who loves authentic, simple Spanish food.

Recipes from Andalusia is culinary exploration of Andalusia, a place where the past and modernity blend together to form a rather magical destination.

Not just a feast for the eyes, Andalusia is also a food-lover's paradise. In Recipes from Andalusia, award-winning chef José Pizarro takes readers on a journey through it's most delicious dishes. Many of the dishes go back to Moorish times – or earlier – and each of the eight provinces has their own special dish.

Try your hand at Pork loin with pear and hazelnuts, Prawns baked in salt with mango, chilli, coriander salsa, and a rather boozy Barbary fig margarita. Written in José's signature fuss-free style, this is genuine, bold-tasting Spanish food, easily made at home.

A beautiful keepsake that provides an impressive, fresh look at the region's cuisine and set to the backdrop of beautiful location shots, Recipes from Andalusia is a must for anyone who loves authentic, simple Spanish food.

About the Author: José Pizarro is an award-winning chef and bestselling author. He worked at Meson de Doña Filo in Madrid before coming to London. He runs the successful tapas and sherry bar José and restaurant Pizarro as well as restaurant José Pizarro, in London, The Swan in Surrey and most recently two restaurants at The Royal Academy of Arts in August 2021. He regularly appears on BBC's Saturday Kitchen and Channel 4's Sunday Brunch. This is his sixth cookbook.

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