The Iberian Table by Robin Keuneke is the perfect gift for food lovers
THE IBERIAN TABLE: Healthy Cooking Secrets from the Land of Longevity
By Robin Keuneke
Pub Date: October 2024
Publisher: Bay of Roses Books
Genre: Lifestyle/Cookbook/Health
Format/ISBN/Price: Paperback / 0692982191 / $24.99
FOR MORE INFORMATION AND TO REQUEST A REVIEW COPY, CONTACT:
Trina Kaye – [email protected] / 310-963-3964
“A thoroughly sumptuous guide to some of the world’s most nutritious cuisines…Get it.” – Starred Kirkus Reviews
The holiday season is the perfect time to embrace the warmth, flavor, and healthful traditions of Spanish cuisine. Whether you’re planning festive gatherings or searching for the ideal gift, Robin Keuneke’s The Iberian Table offers a culinary journey to one of the world’s healthiest and most celebrated food cultures.
A health book, cookbook, and culinary travel memoir rolled into one, The Iberian Table is a love letter to Spain’s Mediterranean diet, known for its incredible flavor and longevity-boosting benefits. Spain is not only home to more restaurants in the world’s top 50 than any other country, but it also boasts one of the highest life expectancies globally, second only to Japan.
From festive feasts to simple weeknight meals, this book offers over 100 recipes designed for the American home cook, bringing the Spanish Mediterranean diet to life with holiday-ready dishes like:
Mediterranean Seafood Paella: A crowd-pleasing showstopper for any holiday table
Carme Ruscalleda’s Irresistible Ibérico Ham Croquettes: Perfect for festive appetizers or tapas spreads
Garlic Shrimp Cazuela: A cozy and flavorful dish to share with loved ones
Salad of Steamed Baby Purple Potatoes Over Fennel, Sweet Onion, and Capers: A vibrant, health-conscious addition to any holiday meal
Along with recipes, The Iberian Table features practical advice on meal planning, weekly menus, and sourcing ingredients from local grocery stores. For those looking to indulge in culinary traditions while maintaining health goals, this book is the ultimate guide to enjoying the holidays guilt-free.
Keuneke, an award-winning author of Total Breast Health and The Detox Revolution, shares her deep passion for Spain’s culinary culture, highlighting contributions from Michelin-starred chefs like Carme Ruscalleda and Elena Arzak. These legendary chefs contribute special recipes and insights, adding a gourmet touch to the book’s offerings.
“In Spain, the holidays are about gathering around the table with loved ones, savoring simple, nourishing, and beautifully prepared food,” says Keuneke. “Through this book, I hope to inspire readers to bring these traditions to their own homes this season.”
The perfect gift for food lovers, health-conscious cooks, and anyone with a passion for travel, The Iberian Table invites readers to explore the flavors of Spain while celebrating a lifestyle that promotes well-being and joy.
The Iberian Table is available now wherever books are sold.
ABOUT THE AUTHOR
Robin Keuneke is an author, natural foods chef, and fine artist. She is the author of Total Breast Health: Power Foods for Prevention and Wellness, a Publisher’s Weekly Best Book of the Year, and coauthor with Thomas J. Slaga of The Detox Revolution: A Powerful Program for Boosting Your Body’s Ability to Fight Cancer and Other Diseases. The former food editor for Total Health Magazine, Spain’s Mediterranean diet was a story she had to tell. Keuneke has exhibited her oil paintings in New York City and London and her etchings are in the permanent collection of the New York Public Library. With her husband, Thomas, she divides her time between Atlanta, Georgia and Delray Beach, Florida. Her next book, Basque to Barcelona and Stories Along the Way, is a collection of historical fiction around the theme of Spanish culinary pursuits.
To request a review copy contact Trina Kaye – [email protected]. Excerpts from the book may be reprinted with permission
Try this delicious recipe paired with any holiday main dish. Recipe and photo may be reprinted with the following credit: Recipe and photo reprinted with permission from The Iberian Table by Robin Keuneke/Bay of Roses Books/October 2024
Navarran Mixed Vegetable Menestra(Serves 6)
Adoring every type of vegetable since I can remember, this recipe speaks to me. And, yes, it does require a few pots and pans, but some things are worth the effort. After all, if chef Elena Arzak wants her final meal to be “all vegetables, cooked separately, and prepared just right,” then I’m inthe best company. Be sure, however, that the vegetables are not overcooked.
Options: After all the vegetables are combined, Serrano ham or slices of hardboiled egg can be added as garnish.
INGREDIENTS
2 artichokes, cleaned, trimmed, split, and quartered
1 cup of shelled and cleaned peas
8 large trimmed brussels sprouts
1 large carrot, washed and cut as you like (can be julienned or thin slices)
Extra Virgin Olive Oil
2 cups of chicken stock or bone broth, diluted with a cup of spring or filtered water, making 3 cups of liquid
4 cloves of crushed garlic
1 large peeled onion, thinly sliced Salt, black pepper, white pepper
3⁄4 cup serrano ham, sliced into strips
DIRECTIONS
In a medium-sized pot, sauté 2 cloves of crushed garlic in 2 tablespoons of EVOO. Add the brussels sprouts and season with salt and black pepper. Continue sautéing for about 10 minutes, stirring with a wooden spoon. Add the chicken stock and water mixture and cover. Continue cooking until just tender, then remove the brussels sprouts from pan and set aside in a serving bowl.
In a medium-sized pan, sauté the onion, seasoned with salt, for about 20 minutes until golden, stirring gently at intervals to insure that the onion doesn’t burn. Remove and place in the bowl with the brussels sprouts.
To the same pan used to sauté the onions, salt and sauté the artichokes in a splash of EVOO, with 2 cloves of crushed garlic for about 10 minutes, stirring gently with a wooden spoon. Then add the mixture of stock/ water to barely submerge, and cook artichokes, covered, for about 10 minutes or until they are tender. In a small pan, sauté the carrots in a little EVOO, a couple pinches of salt, and a little freshly ground white pepper until just tender. As with all of the vegetables, take care and do not overcook.
Remove the carrots and put them in the bowl with the brussels sprouts and onion. Add the peas to the pan that was used to sauté the carrots, spoon a little EVOO over them, season gently with salt and a little white pepper, and cook until just tender.
Gently combine all vegetables and serve warm. Ham or sliced hard-boiled egg is added on top as a garnish.
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