Download or read book The Basque Book written by Alexandra Raij and published by Ten Speed Press. This book was released on 2016-04-19 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Basque Country written by Marti Buckley and published by Artisan. This book was released on 2018-09-11 with total page 541 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Basque written by José Pizarro and published by Hardie Grant Publishing. This book was released on 2021-03-04 with total page 643 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'José's recipes take us to the heart of the very best of Spanish cooking.' – Rick Stein In this compact edition of the award-winning cookbook, Basque, leading Spanish chef, José Pizarro, takes readers on a journey around this magical place, taking inspiration from traditional dishes and local ingredients, and adding his own unique twist. From the delicious bite-sized morsels known as pintxos Basque-style tapas to more hearty main meals and sumptuous desserts, José shows you how easy it is to prepare Spanish food at home. The cuisine of this region is wonderful to share with family and friends but it's also about informality and not being a slave to your stove. Set to the backdrop of the stunning views of San Sebastián and the rest of the Basque Country, Basque is a culinary jaunt around one of Spain's most colourful and exciting food destinations.
Download or read book Life and Food in the Basque Country written by Maria Jose Sevilla and published by New Amsterdam Books. This book was released on 1998-04-22 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Basque Cooking and Lore written by Darcy Williamson and published by Caxton Press. This book was released on 1991 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Traditional Basque Cooking written by Jose M. Busca Isusi and published by . This book was released on 1993-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookbook that offers discussion of the history of Basque food from prehistoric to modern times.
Download or read book The Basque Table written by Teresa Barrenechea and published by ReadHowYouWant.com. This book was released on 2010-05-07 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Basque History of the World written by Mark Kurlansky and published by Bloomsbury Publishing USA. This book was released on 2010-07-05 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Basque History of the World is the illuminating story of an ancient and enigmatic people. Signs of their civilization existed well before the arrival of the Romans in 218 B.C., and though theories abound, no one has ever been able to determine their origins. Their ancient tongue, Euskera, is equally mysterious: It is the oldest living European language, and is related to no other language on Earth. Yet despite their obscure origins and small numbers (2.4 million people today), the Basques have had a profound impact on Europe and the world for more than 2,000 years. Never seeking more land, they have nonetheless fiercely defended their own against invaders ranging from the Celts and Visigoths to Napoleon and Franco. They have always been a paradoxical blend of inbred tradition and worldly ambition, preserving their indigenous legal code, cuisine, literature-even their own hat and shoe-while at the same time striving immodestly to be leaders in the world. They were pioneers of commercial whaling and cod fishing, were among the first Europeans in the Americas, Africa, and Asia during the age of exploration, and were prosperous capitalists when capitalism was a new idea, later leading the Industrial Revolution in southern Europe. Their influence has been felt in every realm, from religion (the charismatic Ignatius Loyola founded the Jesuits in 1534) to sports and commerce. Today, even while clinging to their ancient tribal identity, they are ready for a borderless world: The unique Basque concept of nationhood has never been more relevant, at a time when Basques are enjoying what may be the most important cultural renaissance in their long existence. Mark Kurlansky's passion for the Basque people- their heroes and commoners alike-and his exuberant eye for detail shine throughout The Basque History of the World. Like his celebrated book Cod, it blends human stories with economic, political,The Basque History of the World is the illuminating story of an ancient and enigmatic people. Signs of their civilization existed well before the arrival of the Romans in 218 B.C., and though theories abound, no one has ever been able to determine their origins. Their ancient tongue, Euskera, is equally mysterious: It is the oldest living European language, and is related to no other language on Earth. divYet despite their obscure origins and small numbers (2.4 million people today), the Basques have had a profound impact on Europe and the world for more than 2,000 years. Never seeking more land, they have nonetheless fiercely defended their own against invaders ranging from the Celts and Visigoths to Napoleon and Franco. They have always been a paradoxical blend of inbred tradition and worldly ambition, preserving their indigenous legal code, cuisine, literature-even their own hat and shoe-while at the same time striving immodestly to be leaders in the world. They were pioneers of commercial whaling and cod fishing, were among the first Europeans in the Americas, Africa, and Asia during the age of exploration, and were prosperous capitalists when capitalism was a new idea, later leading the Industrial Revolution in southern Europe. Their influence has been felt in every realm, from religion (the charismatic Ignatius Loyola founded the Jesuits in 1534) to sports and commerce. Today, even while clinging to their ancient tribal identity, they are ready for a borderless world: The unique Basque concept of nationhood has never been more relevant, at a time when Basques are enjoying what may be the most important cultural renaissance in their long existence.div Mark Kurlansky's passion for the Basque people- their heroes and commoners alike-and his exuberant eye for detail shine throughout The Basque History of the World. Like his celebrated book Cod, it blends human stories with economic, political,
Download or read book The Basque Kitchen written by Gerald Hirigoyen and published by Harper Collins. This book was released on 1999-04-21 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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.
Download or read book Basque Country written by Marti Buckley and published by Artisan Books. This book was released on 2018-09-11 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José Andrés Named a Best Cookbook for Fall by the New York Times and Food & Wine 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.
Download or read book Saveur The New Classics Cookbook written by Saveur magazine The editors of and published by Simon and Schuster. This book was released on 2014-10-28 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Features more than one thousand recipes from around the world, including such offerings as deviled eggs with smoked trout, oyster po'boy, crispy Chinese roast pork, spicy Tunisian fish stew, and cardamom-buttermilk pie.
Download or read book Small Plates and Sweet Treats written by Aran Goyoaga and published by Little, Brown. This book was released on 2012-10-23 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author's gorgeously sun-filled food photography throughout, Small Plates and Sweet Treats will bring the magic of Aran's home to yours. Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.
Download or read book New Art of Cookery written by Vicky Hayward and published by Rowman & Littlefield. This book was released on 2017-06-16 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
Download or read book The Basque Table written by Mary Alustiza and published by . This book was released on 1996 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Basque lore, customs, vignettes, treasured recipes of the Alustiza family.
Download or read book The Smitten Kitchen Cookbook written by Deb Perelman and published by Knopf. This book was released on 2012-10-30 with total page 675 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Download or read book The Basque Book written by Alexandra Raij and published by Ten Speed Press. This book was released on 2016-04-19 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Tapas Revolution written by Omar Allibhoy and published by Random House. This book was released on 2013-08-16 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Omar Allibhoy is the new face of Spanish cooking: he’s charismatic, effusive, passionate and wants to bring Spanish food to the people of the UK. Tapas Revolution is the breakthrough book on simple Spanish cookery. Using everyday storecupboard ingredients, Omar offers a new take on the classic tortilla de patatas, making this iconic dish easier than ever, and brings a twist to pinchos morunos and pollo con salsa. With sections covering vegetables, salads, rice dishes, meat, fish, cakes and desserts, the emphasis is on simplicity of ingredients and methods – reinforcing the fact that absolutely anyone can cook this versatile and accessible food. TAPAS NOT PASTA!
