The newest Spanish cookbook debuts this week, but this one isn’t your standard
tapas fare. “Mas Que Tapas, Los Grandes Chefs Internacionales Interpretan
Andalucía” (More Than Tapas: The Great Chefs Interpret Andalusia) is the result
of a long trip around the world to visit some of the best chefs from all corners.
More than 30 internationally recognized chefs from Europe, Asia, North and
South America and Spain collaborated to come up with completely unique
recipes based on ingredients from Andalucía. The careers and experiences of
Andalusian chefs are also highlighted. Edited in two languages and with a
forward by Ferran Adrià, the book was an initiative by the Government of
Andalucía and was conceptualized as a meeting between the best products from
Andalucía and the best culinary minds in the world. The region produces a third
of the world’s olive oil, the foremost olive producer and offers some of the
highest-quality fruits and vegetables. The long-term objective of the book is to
promote the recipes and products in different markets around the world as the
first step to showing the quality and versatility of Andalusian products.