This publication brings together the most renowned Andalusian chefs to submit recipes and make known the gastronomic delights of the region. The book launch, accompanied by audiovisual presentations, took place in the framework of the International Summit of Gastronomy ‘Madrid Fusion’, which will take place on the 26th to the 28th of January in the capital of Spain.

The publication contains recipes developed by chefs from thirty of the best restaurants in Andalusia, based both on traditional cuisine and for new culinary trends. The book takes a tour of all the cuisine of the region showing all its forms, tastes, smells and sensations through step-by-step recipes developed with the best products from agriculture and sustainable fisheries.

The book launch will be followed by a luncheon based on the concept of the cover, an initiative by the Agriculture and Landaluz that allow attendees to sample 5000 sample tapas made by 10 of the authors of the Andalusian cookbook, under the direction of Dani Garcia. To that end, each chef will prepare 500 tapas, made with quality food and beverages. The raw material will come from the Board of Andalucía and from Landaluz a promotional action to spread the word of Andalusian through their products and the different ways of cooking.