‘Salmorejo’ of Cordoba, slow-cooked lamb, ‘pulpo’–and foie gras cooked three ways
Country CookingBy Micky Fenix
The local culinary scene becomes more interesting with visiting chefs who give you a taste of the cooking in other places that you may not be able to visit, among them Alain Ducasse from France, Sergio Ariola from Spain, James Vinney from Australia, Ming Tsai from the United States, and Martin Yan visiting from his last book promo.
