The Food of Spain

"This is her definitive book on Spanish food, and the first book she has written just on Spain. It is a 500-page volume that she has been researching for at least five years. It shows all her knowledge about Spanish food. She is such a wonderful writer that I think it is very relevant now. She is of Egyptian origin. She is a brilliant combination of food writer, researcher and historian. She writes not only about the wonderful recipes but about their background and influences, and how the ingredients came to be in Spain. She goes into a huge amount of detail and is extremely thorough. Obviously we know quite a lot about the Moorish food in southern Spain, so that is always interesting. But I like the way she goes into little villages, and spends time with people who aren’t used to talking about food. They have ancient recipes which she gently teases out of them. Yes, she is."