"Fiona Dunlop does it again and brings us a region's essence. This time it's the turn of semolina crumbs from Almeria and almond sponge cake from Antequera. She sums up southern Spain — a pivotal meeting point of religions and cultures — and avoids trends and fashion. Andaluz gives the confidence to find the area's best sun drenched dishes and cook them too." Yotam Ottolenghi
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