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 award-winning author Robin Keuneke introduces Americans to Spain's overlooked Mediterranean cuisine, recognized by researchers as potentially the world's most life-extending diet. More than just a cookbook, this immersive cultural exploration combines:

• LITERARY TRAVEL MEMOIR that transports you to Spain's diverse culinary regions
• HEALTHY DIETARY INSIGHTS perpetuating the Spanish longevity phenomenon, projected to be the longest living population by 2040.
• EXCLUSIVE INTERVIEWS with Michelin-starred chefs Carme Ruscalleda and Elena Arzak
• 100+ AUTHENTIC RECIPES adapted for American home cooks with easyA-to-find ingredients

From the spectacular northern Basque region to sun-drenched Andalusia, discover the culinary secrets that make Spain's Mediterranean diet unique. Sample mouthwatering dishes like:

• Minced Leek and Tomato Salad with Manzanilla Olives
• Classic Chicken and Vegetable Paella
• Cod on a Bed of Multi-colored Vegetables
• Pa Amb Tomáquet (Tomato Garlic and Olive Oil Bread)
• Mediterranean-Style Orange Rice Pudding with Meringue

Part sophisticated travelogue, part health guide, part cookbook—The Iberian Table delivers the perfect blend of cultural immersion, nutritional wisdom, and delicious recipes from Spain, home to more top-50 restaurants than any other country in the world.

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