This cookbook explores the fascinating story of the deep andampamp10lasting influences that Islamic culture has left on modern Spanish cooking.ampamp160ampamp10ampamp10Muslims firstampamp10invaded the Iberian peninsula in 711 CE crossing the narrow straits from Northampamp10Africa and taking over most of what would become the country of Spain. Theampamp10newlyconquered land initially under the caliphate of Damascus was calledampamp10alAndalus and at one time covered almost the entire Iberian peninsula.ampamp10ampamp10At his palace ofampamp10Medina Azahar around 950 CE the Caliph of Campamp243oacuterdoba dined on refined dishes ofampamp10almond cream lamb cooked with spices eggplant stuffed with meat and scentedampamp10with cinnamon and carrot salad with sprigs of mint.ampamp160The kingdoms ofampamp10alAndalus lasted eight centuries ending in 1492 with the fall of Granada.ampamp10Islamic culture left a deep mark on the country that became Spainon languageampamp10science literature and most certainly on cuisine.ampamp10ampamp10Author and Spanish cooking expert Janet Mendelampamp160tells the story of theampamp10Moorish influence on Spanish cooking through 120 recipes for modernday dishesampamp10from salads and vegetables to fish poultry and meat to sweets and pastriesampamp10that trace their heritage to foods served in medieval times. Dishes from thisampamp10era include exotic spices such as saffron the use of fruits and almonds withampamp10savory dishes and honeyed sweets and pastries.