Janet Mendel, an American journalist based in southern Spain, writes about food, travel, people and events for newspapers, magazines and travel guides worldwide. She also cooks.
The foremost expert on the cuisine of Spain, Janet Mendel is the author of several cookbooks. The newest, My Kitchen in Spain--225 Authentic Regional Recipes, published in 2002 by HarperCollins, received top reviews and was featured on cookbook pick-lists by Food & Wine magazine and the New York Times.
Janet Mendel has appeared on radio and television programs in the U.S., including a segment for Planet Food, filmed in her kitchen in Spain, which aired on the Food Network.
She served as moderator for seminars at the 2002 Worlds of Flavor Conference at the Culinary Institute of America in Greystone, California, and has been a panelist and speaker for other culinary events.
Janet Mendel lives in an olive grove overlooking the Mediterranean. She loves Spanish tapas. She cooks everything in extra virgin olive oil from Spain.
View Janet Mendel’s resumé
Looking for Dulcinea
Four-hundred years after Don
Quixote went looking for his ladyship, Dulcinea, in the town of El Toboso
in La Mancha, I followed in his footsteps. While I never found “Princess
Sweetie-pie”, I found a land rich in history, culture and natural
beauty. Add to that Spain’s best cheese-Queso Manchego, many superb
wines, and good and simple dishes such as shepherds’ stews. Oh yes, and
Where It Grows
Just south of
Valencia, on the Mediterranean coast of Spain, lies the Albufera, a
freshwater lake separated from the sea by a spit of land. More than a
thousand years ago, the Moors introduced the cultivation of rice in the
marshy wetlands surrounding the lake, and rice is still grown here. This
is the home of paella, Spain’s famous rice dish.
to the Future: Organic Wines Begin to Take the Prizes
More and more wine connoisseurs are
looking beyond quality and value when selecting wines. They are
beginning to want wines that are organically produced from ecological
vineyards. In 20 years, Spain’s organic wineries have grown from zero
to more than 100, with every wine producing region represented. These
wines-quite a few of which are available in the United States-carry
labels that identify them as wines made from organically-grown grapes.
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