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<p>For forty years, American-born freelance journalist and award-winning cookbook author Janet Mendel has made her home in Spain. Becoming a "local" has provided Mendel with the unique opportunity to explore the authentic foods of her adopted country, and to bring the best recipes to American kitchens. Now, in <b>Cooking from the Heart of Spain</b>, she turns her attention to the region of La Mancha.</p> <p>Mendel has taken part in the harvesting of saffron, wine grapes, and garlic. She has made marzipan in Toledo, joined in a partridge shoot, and prepared trout caught fresh from the streams in Cuenca. She tells stories of artisanal cheesemakers and wine producers. Her own home in an olive grove gives her special insight into world-class Spanish olive oil.</p> <p><b>Cooking from the Heart of Spain</b> features traditional foods from the country's heartland, a region of vineyards, olive groves, and wheat fields. From here come Spain's most famous products — Manchego cheese, saffron, serrano ham, and olive oil. These ingredients, along with its rich and diverse Moorish and Sephardic heritages, give Manchegan cooking an air of refinement and delicate complexity beyond its sturdy simpl

Author

Janet Mendel Searl

Publisher

William Morrow Cookbooks

Published

2006

Language

EN

ISBN

9780060751746

Subjects

Home & Lifestyle, Cooking

Rating

4.4 / 5 (12 ratings)

Updated

2026-03-14