The Axarquia is a small, remarkable corner of Andalusia in Spain. It has witnessed some of the most culturally cataclysmic events of the last 40,000 years of European history, such as the arrival of the first modern human beings in Europe, the invasion of the Phoenicians, Byzantines, Romans, Visigoths, Arabs and most recently, the Christians. It is a bountiful area with fertile soils and a good climate. However, it is not always an easy place. In just a few years the climate of the area can fluctuate from abundance to drought. The geography of the region makes access very difficult; to this day many of its villages are remote, often inaccessible. These extraordinary historical, climatic and geographical conditions have made the Axarquia an area of great diversity. One of the most interesting facets of the region is its cuisine. It is full of Roman, Arab, Jewish and Christian culinary traditions, many of which are obvious in the 200 plus recipes contained in this book. To give a better insight into the culinary origins in this collection of recipes we have divided the book into the following chapters: GENERAL: - The geography, landscape and climate of the Axarquia - A short History of the Axarquia and gastronomic influences - The Agriculture of the Axarquia - Traditional ingredients - Village by Village: A short Gastronomic tour of the Axarquia RECIPES: - Starters, Salads and Gazpachos - Soups of the Axarquia - Main Dishes of the Axarquia - Goat's Meat dishes - Lamb dishes - Rabbit dishes - Pork dishes - Poultry dishes - Stews and Fricassees - Casseroles - Fish Dishes - Sweets and Confectionary - Breads and Tortillas - Wines and other alcoholic drinks of the Axarquia - Tapas of the Axarquia - Timetable of Meals in Andalucia - Traditional Breakfast in the Axarquia - Merienda - Table, serving and restaurant etiquette in Andalusia The cuisine of the Axarquia is a delicious and exciting voyage of exploration in Spanish taste, country life and European history. We hope you enjoy the journey