While Canary Island cuisine is as diverse as it is healthy and delicious, it is also largely unknown, even among the islanders themselves, as each island is home to its own specialities.
In this book the author has compiled 40 traditional Canary Island recipes and added her own personal touch to each of them. In doing so she has sought to preserve the flavours of yesteryear while making the recipes healthier, by using less fat and less sugar, and more efficient, so that we spend less time in the kitchen.
The selection includes everything from starters to the famous Canary Island mojo sauces, tasty, refreshing salads, hearty soups and stews for those who love to eat with a spoon, vegetables, legumes, meat, fish, and, of course, the most delectable island desserts.
The author also takes us behind the scenes to the Canary Island pantry in a comprehensive section in which she describes the principal ingredients used in the islands’ cuisine as well as their origins and history. She also includes a glossary of culinary terms specific to Canary Island dialects.
This book offers an exploration of the islands through a combination of flavours and the author’s own experiences; a journey of discovery that reveals the islands in all their culinary richness and diversity.
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