Author: Darcy Williamson
Publisher: Caxton Press
ISBN: 9780870045356
Category :
Languages : en
Pages : 188

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Book Description

Author: Jose M. Busca Isusi
Publisher:
ISBN: 9780874172027
Category :
Languages : en
Pages : 0

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Book Description
A cookbook that offers discussion of the history of Basque food from prehistoric to modern times.

Author: Maria Jose Sevilla
Publisher: New Amsterdam Books
ISBN: 1461733138
Category : Cooking
Languages : en
Pages : 188

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Book Description
Ask any Spaniard where you will find the best food in the country and the answer is invariably the Basque provinces. In this beautifully written book, Marìa José Sevilla describes the region through the eyes of men and women whose lives embrace every aspect of its cooking and culinary traditions, and records the recipes she has learned from them. The author takes us from market to caserìo, or farmstead, and shows how the strength of Basque cuisine comes from the quality and range of local produce: superb fish from the Cantabrian coast, cheeses and wild mushrooms from the mountains, and vegetables and fruit—including apples for cider-making—from the caserìos of the valleys. Through her portraits of a fisherman, a craftsman of wooden cheese-making utensils, a wine producer, and a young city housewife, the author shows the historical influences and fierce regional pride behind this distinctive culinary repertoire. Finally, three professional chefs take us into their kitchens, and show us how their superb cooking is based on rich popular traditions. More than eighty authentic recipes punctuate evocative descriptions of cultural and culinary traditions, making this an ideal book for the inquisitive traveler who enjoys good food.

Author: Marti Buckley
Publisher: Artisan
ISBN: 1579658539
Category : Cooking
Languages : en
Pages : 541

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Book Description
Winner, 2019 IACP Award, Best Book of the Year, International Named one of the Best Cookbooks of the Year / Best Cookbooks to Gift by the New York Times, Food & Wine, Saveur, Rachael Ray Every Day, National Geographic, The Guardian and more “Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José Andrés Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.

Author: Alexandra Raij
Publisher: Ten Speed Press
ISBN: 1607747626
Category : Cooking
Languages : en
Pages : 306

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Book Description
Chefs Alexandra Raij and Eder Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook in this much-anticipated and deeply personal debut. Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij’s careful but encouraging instructions, you can even master Squid in Its Own Ink—a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients—and, quite simply, you will become a better cook. - Food & Wine Magazine, Editor’s picks for Best of 2016

Author: Teresa Barrenechea
Publisher: ReadHowYouWant.com
ISBN: 1458757587
Category : Cooking
Languages : en
Pages : 338

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Book Description
In the Basque region of Spain, food and eating are the center of everyday life and the focus of endless conversation. This award-winning, internationally acclaimed cookbook presents 130 recipes for casual, elegant fare from this food-centric region's increasingly popular cuisine. With an emphasis on high-quality fresh ingredients, simply prepared, the Basque style of cooking fits right in with today's back-to-basics focus on whole foods. For starters, there are plates full of pinchos, the Basque version of tapas, including Eggs Stuffed with Anchovies and Tuna, and Smoked Salmon and Asparagus Pinchos. Among main courses, there is a wealth of light and healthy fish and shellfish fare including Cod-Stuffed Piquillo Peppers with Biscayne Sauce and Red Snapper Guernica-Style, and rustic and hearty meat and chicken dishes such as Top Loin of Pork Cooked with Milk, Chicken Breasts with Garlic and Parsley, and Venison with Red Currant Sauce. Soups, stews, salads, and sides round out the feast.

Author: Alexandra Raij
Publisher: Ten Speed Press
ISBN: 1607747618
Category : Cooking
Languages : en
Pages : 306

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Book Description
Chefs Alexandra Raij and Eder Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook in this much-anticipated and deeply personal debut. Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij’s careful but encouraging instructions, you can even master Squid in Its Own Ink—a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients—and, quite simply, you will become a better cook. - Food & Wine Magazine, Editor’s picks for Best of 2016

Author: Gerald Hirigoyen
Publisher: Harper Collins
ISBN: 0067574610
Category : Cooking
Languages : en
Pages : 283

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Book Description
"To know how to eat is to know enough."-- Old Basque Saying Nestled among the Pyrenees, on both sides of the French-Spanish border, the Basque country is renowned as much for its fine culinary traditions as for its rugged terrain and the independent spirit of its people. Basque cooks are widely considered among the best in Europe, combining their love of fresh, simple ingredients with time-honored techniques. The joy of cooking and eating are central to Basque culture. In San Sebastián and throughout the region, men belong to cooking clubs, dedicated to the preservation of their outstanding cultural and culinary heritage. Outside the cooking societies, simple family meals turn into feasts of mammoth proportions, and everywhere conversation invariably turns to good food and the pursuit of it. The Basque Kitchen, lusciously illustrated with photographs of the Basque region as well as its famous dishes, is the first major cookbook to explore Basque cooking on both sides of the border. Basque native Gerald Hirigoyen, named one of America s best chefs by Food & Wine magazine, celebrates the food and memories of his beloved homeland. He shares recipes for his favorite Basque specialties, from traditional renditions of Salt Cod "al Pil-Pil" and Pipérade to sumptuous soups, salads, meat, poultry, game, and of course, more seafood, all built on a bounty of fresh ingredients and carefully presented for the home cook. Hirigoyen's splendid interpretations have made his two San Francisco restaurants, Fringale and Pastis, critical favorites.

Author: Marti Buckley
Publisher: Artisan
ISBN: 1648293867
Category : Cooking
Languages : en
Pages : 674

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Book Description
For the first time ever, the recipes for pintxos—the small dishes found in bars in Basque Country—are gathered to present the definitive bible on this significant food of Basque culture, along with the history and people who created them, written by award-winning author Marti Buckley. * Named a Best New Cookbook of Spring 2024 by Epicurious Nestled in the Old Town of San Sebastián, Spain, is a culinary tradition unlike any other in the world: the pintxo. Ranging from a simple anchovy-and-pepper toothpick skewer to a decadent dish of tender beef cheek over creamy potatoes, pintxos are impressive, well thought-out dishes, distilling ingredient know-how and creative cooking techniques into just a few bites. Bar owners take pride in their pintxo recipes, which are often closely protected and passed down through generations. In the first authoritative book on this subject, author and Basque transplant Marti Buckley defines what makes a pintxo, traces its history back several decades, and shares the recipes so home cooks can authentically recreate these tiny morsels in their own kitchens. Through 70 recipes, bar profiles, histories, and vivid photographs, The Book of Pintxos unlocks a window into this dynamic Basque food culture for curious eaters everywhere.

Author: Virginia Mills
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Book Description
"Basque Cookbook" is more than just a cookbook; it's an immersive journey into the heart of Basque cuisine. Whether you're an experienced chef or a kitchen novice, this book is your trusted companion as you explore the vibrant flavors and traditions of the Basque region.Don't miss the opportunity to experience the Basque Country's enchanting culinary heritage. With every page, you'll embark on a delicious adventure, and with every recipe, you'll pay homage to the time-honored traditions of Basque cooking. Add "Basque Cookbook" to your collection today and embark on a mouthwatering voyage through Spain and France's Basque heartland. Bon appétit!