Basque country : a culinary journey through a food lover's paradise

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Title:

Basque country : a culinary journey through a food lover's paradise

Author:

Buckley, Marti, author.

ISBN:

9781579657772

Physical Description:

ix, 325 pages : color illustrations ; 28 cm.

General Note:

Includes index.

Contents:

Foreword / by Bittor Arginzoniz -- Introduction: The Basque country -- Pintxoak (Pintxos) -- Gipuzkoa -- Zopak (Soups) -- Bizkaia -- Arrainak eta Itsaskiad (Fish and shellfish) -- Nafarroa -- Barazkiad eta haragiak (Vegetables and meat) -- Araba -- Gozoak (Sweets) -- Iparralde -- Edariak (Drinks).

Subject Term:

Cooking, Basque.

Genre:

Cookbooks.

Summary:

In Basque country, the links between food and nature remain unbroken. The rustic yet elegant, simple yet refined meals are rooted in the traditions that evoke sensory memories for any Basque. Buckley's book allows readers to enjoy a way of cooking that has respect for raw materials and forges its own place on the world's culinary stage. -- adapted from foreword.

Holds:

Available:*

Library	Call Number	Status
Searching... Hardwood Creek Library (Forest Lake)	641.5929992 BUC	Searching... Unknown
Searching... R.H. Stafford Library (Woodbury)	641.5929992 BUC	Searching... Unknown

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Summary

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 Notes

Marti Buckley is an American writer and chef from Alabama who has resided in northern Spain since 2010. Her definitive book on Basque cuisine, Basque Country, earned her a prestigious IACP Cookbook Award in the 2019 International category, as well as Best Publication from the Basque Gastronomy Academy. She appears regularly on both Spanish and American television and radio programs, and her work has been featured in Food & Wine, Travel + Leisure, National Geographic, and Wine Enthusiast, among others. Marti is co-founder of the International Society for the Preservation & Enjoyment of Vermouth. Find her Instagram @martibuckley.

Reviews (2)

Publisher's Weekly Review

Buckley, an American writer who relocated to San Sebastian, Spain, shares her affection for Basque cuisine in this delightful debut collection of rustic recipes. Her introduction provides a brief culinary history, as well as a primer on Euskara, the Basque language. Throughout, she explores the region's cuisine, such as a pintxo, a generally more complex version of the more familiar Spanish tapas. Eleven types are offered, including a shrimp kabob with pepper vinaigrette, laced with bacon and served upon a baguette slice. The seafood section features lots of salt cod, balanced with more exotic options like scorpion fish pâté. Vegetable and meat dishes are combined in a single chapter that features dark and deep entrees like blood sausage and beef cheeks, as well as several types of peppers including the prized piquillos, which are protected by a government designation. An expansive dessert chapter is heavy on dairy options, like Basque sheep's curd, and punctuated with a variety of pastries (anise-scented fritters, brioche buns with buttercream). Each chapter ends with an overview of one of the seven Basque provinces where readers learn, for instance, of the gourmet sea salt produced in Araba. This is a colorful, well-researched set of accessible Basque recipes. (Sept.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Journalist and chef Buckley has created something more than a cookbook-simply put, it's a love letter to Basque food, culture, and landscape. Lavishly illustrated with full-color photographs, this volume provides not only a sense of the recipes and foodstuffs of the region but also a glimpse of its people, culture, and stunning geography. Primarily organized around categories of dishes (pintxos, or small bites; soups; fish and shellfish; veggies and meat; sweets; and drinks), the work additionally interweaves short profiles of the various provinces in France and Spain that make up Basque Country. Buckley further includes helpful sidebar articles on numerous topics, such as salt cod, Basque Santa Claus, shepherds, a history of pintxos. Some recipes call for unfamiliar ingredients, but the directions are clear and all but the most novice home cook should find them accessible. VERDICT Whether your interest is primarily in cooking or in armchair travel, you'll be hard pressed not to want to travel to Basque Country after enjoying this engaging volume.-Courtney McDonald, Univ. of Colorado Boulder Lib. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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Summary

Summary

Author Notes

Reviews (2)

Publisher's Weekly Review

Library Journal Review

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