I love to travel and eat well, so when I heard about a new cookbook that explores the intersection of healthy food, longevity, and travel, I could not wait to pick it up. 

After a few weeks of reading and being inspired by “The Iberian Table, Healthy Cooking Secrets from the Land of Longevity” by Robin Keuneke, I’m thrilled to recommend it.

The former food editor for Total Health Magazine, Keuneke is an author, natural foods chef, and fine artist. She is uniquely suited to write about both Spanish cuisine and how following the Mediterranean diet can affect your health, well being, and longevity. Keuneke 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.” Keuneke’s next book, “Basque to Barcelona and Stories Along the Way,” is a collection of historical fiction around the theme of Spanish culinary pursuits. 

I spent a week savoring the recipes from “The Iberian Table,” starting with “Piperrada Vasca of Orange and Yellow Bell Peppers and Eggs.” The flavorful dish was as delicious as it sounds, from the umami of minced pancetta to the perfect combination of fresh tomatoes and eggs.

I made “Oliago,” which means olive oil and water, a traditional soup that originated in Minorca. I loved the combination of garlic, red peppers, onions, parsley, and olive oil. The author’s suggestion of serving this spicy soup with fresh figs was excellent.

With the help of Keuneke’s recipes, I also learned to make Sofrito, a combination of tomatoes, onions, and garlic, sautéed in extra-virgin olive oil. Sofrito is a staple of Spanish Mediterranean cooking. Savory, mellow, piquant, and slightly sweet, the dish originates in Catalunya and is a staple of Spanish kitchens.

One main ingredient of Sofrito is onions. I loved learning, as Keuneke writes, that “no salad would be complete in Spain without them. Just ask the Andorrans, who love raw onions so much they have been eating them with honey in salads for over a millennium. In Cantabria and Asturias, sautéed onions accompany sausages, and are used to make porrusalda, an old-fashioned style Basque leek and potato stew. In Valencia, home of paella, traditional paella valenciana is customarily served with fresh trimmed scallions instead of bread.” She also notes that, “all onions contain anticancer quercetin, but reds have the most.”

I learned that eggplant and black currants contain an abundance of anticancer anthocyanins, so we tried making “Samfaina,” a boldly delicious sauce made from eggplant; and a Black Currant Coulis Sauce to serve with grilled meat. My teenage son loved Keuneke’s recipe for easy rotisserie roasted chicken served with a dried fruit sauce and toasted nuts.

“The Iberian Table, Healthy Cooking Secrets from the Land of Longevity” also includes contributions from Michelin-starred chefs, Carme Ruscalleda and Elena Arzak, giving readers exclusive insights into the health benefits of Spanish cuisine, along with a few of their cherished recipes. 

When asked about her favorite recipe, Keuneke said, “I chose Cod On a Bed Of Multi-Color Vegetables because before Spain – I was not into fish. After several trips, and getting into preparing cod in my own kitchen, I have come to love it. 

“The Basques cook cod in many ways, but I love the fish juxtaposed on the multi-color vegetables. The Spanish taught me much about cooking and enjoying fish. The fish, as all ingredients Spanish chefs work with, must be first rate. I also learned to prepare salt cod, which I will share another time. It was one of the most popular foods in Renaissance Europe, and is still revered by chefs. It requires desalination which is easy.

Keuneke continued, “The Spanish have an ‘openness’ about fish and seafood. For example, they prepare clams with beans. SO UNPREDICTABLE… and EXCEEDINGLY DELICIOUS.”

Through “The Iberian Table,” readers are transported to Spain’s diverse culinary landscape, where each region boasts its own unique gastronomic identity. Keuneke’s vivid storytelling and expert insights offer a deep understanding of the Mediterranean diet and the Spanish way of life — a lifestyle that contributes to the impressive longevity of its people. I found the book to be a wonderful guide for travel writers, food lovers, and health-conscious cooks eager to bring a taste of Spain into their kitchens. Next up on my list to try is “Mediterranean Seafood Paella and Garlic Shrimp Cazuela.” I can’t wait.

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Cover Photo courtesy Robin Keuneke

Amanda Eyre Ward is a New York Times bestselling novelist and travel writer. Amanda lives with her family in Austin, Texas…but loves to travel around the state and worldwide! Her new, bestselling novel — which is the story of a librarian in love and set in a British castle — is titled LOVERS AND LIARS.