The Basque Table
The Basque Table

Author: Teresa Barrenechea

Publisher: ReadHowYouWant.com

Published: 2010-05-07

Total Pages: 338

ISBN-13: 1458757587

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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.

The Basque Table
The Basque Table

Author: Mary Alustiza

Publisher:

Published: 1996

Total Pages: 242

ISBN-13:

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Basque lore, customs, vignettes, treasured recipes of the Alustiza family.

The Basque Book
The Basque Book

Author: Alexandra Raij

Publisher: National Geographic Books

Published: 2016-04-19

Total Pages: 0

ISBN-13: 1607747618

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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

Rethinking Stateless Nations and National Identity in Wales and the Basque Country
Rethinking Stateless Nations and National Identity in Wales and the Basque Country

Author: Sophie Williams

Publisher: Springer

Published: 2018-08-10

Total Pages: 283

ISBN-13: 331991409X

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This book looks at the fundamental components of national identity as understood by ordinary nation members, and the way in which it is mobilised by political elites. Drawing on an original case comparison between Wales and the Basque Country, the author suggests there are many commonalities between these two nations, particularly around the fundamentals of their national identities. However, differences occur in terms of degree of intensity of feeling and around the politicisation of identity, with more entrenched and hostile political positioning in the Basque Country than Wales. Through a multi-level comparison, the book generates insights into national identity as a theoretical concept and in a ‘stateless nation’ context. It argues for national identity's intangible, yet polemical, nature, looking at the primordialist way it is understood, its permanence and importance, coupled with its lack of everyday salience and consequent obligations.

Basque Country
Basque Country

Author: Marti Buckley

Publisher: Artisan

Published: 2018-09-11

Total Pages: 541

ISBN-13: 1579658539

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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.

The Cuisines of Spain
The Cuisines of Spain

Author: Teresa Barrenechea

Publisher: Ten Speed Press

Published: 2013-07-30

Total Pages: 354

ISBN-13: 1607746158

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With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior - all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes. Steeped in the history of her country, Barrenechea weaves a captivating narrative of Spain's diverse peoples, landscapes, and ingredients, revealing how such forces gave rise to the food traditions that we celebrate today. Over 150 full-color photographs from Barcelona-based photojournalist Jeff Koehler and renowned food photographer Christopher Hirsheimer put Spain's culinary riches on brilliant display. With such a distinguished pairing of author and artists, THE CUISINES OF SPAIN is positioned to be one of the major cookbook releases of the year.

The Basque Contention
The Basque Contention

Author: Ludger Mees

Publisher: Routledge

Published: 2019-07-19

Total Pages: 252

ISBN-13: 0429557655

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To the outside world, for some half a century, the words ‘Basque Country’ have provoked an almost instant association with the Euskadi Ta Askatasuna (ETA, Basque Homeland and Liberty) separatist group and violent conflict. The Basque Contention: Ethnicity, Politics, Violence attempts to undo this simplistic correlation and, for the first time, provide a definitive history of the wider political issues at the heart of the Basque Country. Drawing on three decades of research on Basque nationalism, Ludger Mees weaves together the various historical and contemporary strands of this contention: from the late medieval kingdoms of Spain and France and the first articulations of a Basque ethno-particularism, to the dissolution of ETA in 2018, and all manner of dictatorships, conflict, peace, civil war, political intrigue, hope and failure in-between. For anyone who has ever wanted to gain an insight into the Basque Country beyond the headlines of ETA and grasp the complexity of its relationship with Spain, France and indeed itself, this volume provides a detailed, yet digestible, basis for such an understanding.

Life and Food in the Basque Country
Life and Food in the Basque Country

Author: Maria Jose Sevilla

Publisher: New Amsterdam Books

Published: 1998-04-22

Total Pages: 188

ISBN-13: 1461733138

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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.