The fifth edition of Fernando Rueda's recipe book, revised and expanded, is presented as part of the legacy of the Gastronomic Capital.
InforMálaga newsroom
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Photo: Comunicación Ciudad de Málaga
The recipe book «La cocina popular de Málaga» reaches its fifth edition with 315 traditional recipes from the province. The work, by food researcher Fernando Rueda, was presented this Monday, November 9, as a work of research, conservation and dissemination of Málaga's culinary heritage, within the framework of the European Capital of Gastronomic Culture 2026-2027.
The book, first published in 2005, recovers recipes, products and ways of cooking linked to the different districts of the province and to knowledge passed down between generations. Its pages include preparations such as almond ajoblanco, boquerones, Málaga fried fish, cazuelas, gazpachos, potajes and traditional soups, along with rice dishes, aubergines, game dishes and pastries, as well as other lesser-known preparations.
The work addresses the Arab, Andalusian, Jewish and Christian influences present in ingredients and customs, and shows a cuisine linked to the sea, the market garden and the interior, to local produce and to the primary sector. This fifth edition includes a prologue by Rafael Ansón, president of the Ibero-American Academy of Gastronomy, which highlights the book's role in the process of designating Málaga as European Capital of Gastronomic Culture.
The publication has the support of the Málaga City Council and the Provincial Council, through Sabor a Málaga. It is part of the programme of the Capitality, which is developed under the slogan «Málaga, where eating is culture», is structured around the axes of Origin, Excellence and Future and brings together more than a hundred activities during 2026 and 2027 aimed at citizens, visitors, professionals and producers.
The presentation was attended by the mayor of Málaga, Francisco de la Torre; the councillor delegated for Tourism and City Promotion, Jacobo Florido; the president of the Provincial Council, Francisco Salado; and the author, Fernando Rueda, according to information from the City Council.
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