From the Kitchens of Seville

ABOUT THE BOOK: This cookbook was compiled (and newly revised) in the southern region of Spain called Andaluca. The capital of Andaluca is Seville, a classic European city with old time charm and incredibly satisfying food. Inside these pages you will find tried and true recipes that are, in many cases, centuries old. After describing to Spanish friends and neighbors the type of book we wanted to create, one with everyday authentic recipes, and definitely NOT a coffee table cookbook, our Sevillano friends eagerly jumped to the task of telling us what kinds of food we should highlight. So this cookbook comprises what THEY think ought to be in it. Men and women alike opened up drawers full of aging recipes (written in the script of grandmothers and great-aunts), found cookbooks cracking in the bindings, or just sat and recited from memory the ingredients for this saut or that salad. Here you have the tasty result. **** ABOUT THE AUTHOR: Beth Matthews and her husband Chris have enjoyed friends and food in Seville, Spain, by means of extended trips ever since college days. Falling in love with the satisfying southern Spanish cuisine then, they have continued to deepen their appreciation of the favorite soul foods every family serves. Since moving to Seville in 1998 with their four children, the Matthews helped begin a college and graduate school where they are still involved. Visitors here discover the wealth of southern Spanish culture: the love of beauty, the importance of family, the idea of working just to live, and the value of good health. Beth encourages all her guests to try the flavorful dishes that have made the kitchens of Seville so popular. Some of Beth's favorite recipes are the puchero, pollo al ajillo, albndigas, picadillo, salmorejo, and flan. Chris likes a good montadito, gazpacho, tortilla, and seafood paella.