Eastern Cooking, Western Cooking - The question of the existence of an Andalusian cuisine, original and different from the Oriental Arab cuisine is raised in this article. To answer this question, the two extant cook-books of Andulasian-Maghribi origin are examined (the Fadālat al-hiwān by Ibn Razīn al-Tuğībī and the anonymous Kitāb al-tabīh). These texts offer information on recipes qualified as Andalusian, and also on recipes' names of Hispanic origin. Combining with these data, a list of typically Andalusian dishes is presented in the article. As a conclusion, it appears that the general character of Andalusian cuisine is that it has a more limited repertoire of ingredients than the Oriental cuisine. But the cooking methods, the ways of combining different food elements, the « tone » of the recipes, are all, basically, the same as those practised in the Eastern Arab world. Andalusian cuisine is defined, therefore, as a regional variant of the imported Oriental.