The Iberian Table: Healthy Cooking Secrets from the Land of Longevity-Introduction to the Spanish Mediterranean Diet

by Robin Keuneke

Overview

Distinguished health writer and natural foods chef Robin Keuneke, makes the case for The Spanish Mediterranean Diet as nutrition’s best-kept secret.

Part cookbook, health book, and culinary-travel memoir, The Iberian Table pulls back the curtain to decode one of the world’s healthiest cuisines. Spain is recognized as having more restaurants in the world’s top fifty than any other country, and her people have a unique longevity, second only to Japan. Following the success of her first two books on health, author Robin Keuneke is effortlessly entertaining, offering readers fresh perspectives on improving their lives through food. Through over 100 easy to follow recipes, readers will gain advice on meal planning and weekly menus with ingredients easily obtainable from most grocery and/or health food stores.

Following the success of her first two books on health, author Robin Keuneke is effortlessly entertaining, offering readers fresh perspectives on improving their lives through food.

• Minced Leek and Tomato Salad with Manzanilla Olives
• Chicken and Vegetable Paella
• Cod on a Bed of Multi-colored Vegetables
• Mediterranean-Style Orange Rice Pudding with Meringue
• Cazuela Shallot-Turkey Thighs in Red Wine Pan Sauce
• Pa Amb Tomáquet (Tomato Garlic and Olive Oil Bread)

Product Details

ISBN-13:	9780692982198
Publisher:	Bay Of Roses Books
Publication date:	10/22/2024
Pages:	474
Product dimensions:	7.59(w) x 8.96(h) x 1.43(d)

About the Author

Robin Keuneke, natural foods chef, is the author of Total Breast Health, a Publisher’s Weekly Best
Book of the Year, and The Detox Revolution. The Iberian Table
exhibits Keuneke’s effortlessly entertaining writing style and leading content,
offering readers fresh perspectives on improving their lives through food.

Table of Contents

CONTENTS

Sra. Isabel Bertomeau, Former Dietician – Nutritionist, Mediterranean Diet Foundation xv

ACKNOWLEDGEMENTS: - 3
PREFACE: - 13
INTRODUCTION: - 15

CHAPTER ONE: The Call for Prevention, Yet Again - 21
CHAPTER TWO: Inspiration Born - 31
CHAPTER THREE: Spanish Extra-Virgin Olive Oil and the Benefits of Gentle Cooking - 47
CHAPTER FOUR: Sofrito: The Madly Delicious Antioxidant Powerhouse - 57
CHAPTER FIVE: ¡Oye! la Boqueria: The Ultimate Natural Pantry - 63
CHAPTER SIX: The Following Day, Our Return - 89
CHAPTER SEVEN: Our Third and Final Day - 117
CHAPTER EIGHT: Interviews with Celebrated Chefs Carme Ruscalleda and Elena Arzak … and Their Recipes - 143

CHAPTER NINE: The Spanish Pantry: A Delicious Path to Health - 159
CHAPTER TEN: ¡Vamos! ¡A Cocinar! Let's Cook! Spanish Recipes Adapted to the American Kitchen - 167

COLOR INSERT: Photos of Selected Recipes

APPENDIX A: Cheese Chart - 267
APPENDIX B: Thyme, Rosemary, and Tomillo Soup, a Home Remedy - 269
APPENDIX C: The Benefits of Fish Head Broth, and Recipes for Caldo de pescado, and Rice with Scallops and Shrimp - 275
APPENDIX D: A Week of Menus, Additional Lunch Ideas and a Recipe - 281
APPENDIX E: Why the North of Spain? - 289
AFTERWORD: Lampreys, Thrips, Desmans, and Sea Anemones - 293
RESOURCE GUIDE: Imported Spanish Foods, a Few Final Recipes, Books, Culture, and More - 297
A NOTE ABOUT THE AUTHOR - 355
RECIPE INDEX: Including Main Ingredients - 357
BIBLIOGRAPHY AND SUGGESTED READING - 379
INDEX - 431
ART AND PHOTO CREDITS - 449

Editorial Reviews

She may not like my saying this, but with The Iberian Table, Robin Keuneke has written a book that should appeal even to those food-lovers who don’t care a fig about antioxidants, microbiomes, or fatty acids. I say that because I believe that one can probably eat better in Spain today than anywhere else in the Western world — from the most basic of foods (Catalonia’s elemental pa amb tomàquet, the ubiquitous espinacas con garbanzos) to the most other-worldly innovations of modernist cuisine — and Keuneke has done a remarkably comprehensive job of telling us why and how. Her recipes are clearly written and seductive, and she eloquently evokes the soul and spirit of Spain — even those parts of it that are far from the Mediterranean — and, yeah, okay, all the health and nutrition stuff is pretty useful and informative as well, and only enhances the rest.”

Colman Andrews

She may not like my saying this, but with The Iberian Table, Robin Keuneke has written a book that should appeal even to those food-lovers who don’t care a fig about antioxidants, microbiomes, or fatty acids. I say that because I believe that one can probably eat better in Spain today than anywhere else in the Western world — from the most basic of foods (Catalonia’s elemental pa amb tomàquet, the ubiquitous espinacas con garbanzos) to the most other-worldly innovations of modernist cuisine — and Keuneke has done a remarkably comprehensive job of telling us why and how. Her recipes are clearly written and seductive, and she eloquently evokes the soul and spirit of Spain — even those parts of it that are far from the Mediterranean — and, yeah, okay, all the health and nutrition stuff is pretty useful and informative as well, and only enhances the rest.”

—Colman Andrews, author, Catalan Cuisine: Europe’s Last Great Culinary Secret and Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food

From the Publisher