The well-known and popular journalist, Carlos Herrera, Ondas 2000 prize for his programme, Buenos Días, on RNE (Spanish National Radio) has put all his culinary secrets in this work. A resourceful and versatile man, his passion for cooking is the result of a habit: good eating... from the magnificent resourceful cuisine of the southeast of Spain. Due to the having to live away from home as a result of his lengthy and successful career, Carlos Herrera telephoned his grandmother Cecilia everyday and asked her for the recipes of the dishes he has included in this book. She dictated the recipes and he copied them word for word, using the old terminology, now no longer used, with which our grandparents referred to the things around them. New areas of taste, variety, aroma.. That is the great lesson of cooking: each person is a generous encyclopaedia. Herrera has inherited the best part of his Andalusian culture, the culinary benefits of Catalonia and the presence of the kitchens of Madrid, acquired during his time there, and has put together an inventory of forgotten cuisine; everyday cooking, which creates tradition, and educates future memory. In a word, popular cuisine.
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