The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito
This large cookbook captures the unique beauty of the Basque region. I think this is the first cookbook I've ever seen focusing on this area between France and Spain. The cooking is unique and anyone will be delighted to learn of it from the expert chefs themselves- Alexandra Raiij and Eder Montero! Interestingly, this book combines the timeless tradition of the Basque area with award-winning recipes from the authors' New York-based restaurant! This combination is sure to amaze and please every cook and diner.
Personally, although I thought this book beautiful and exciting, I will not be using this cookbook very much because there are too many seafood recipes. Since I do not live near a reliable and fresh source for seafood, I rarely indulge in such meals.
I received a copy of this book from the publisher in exchange for my honest opinion.
A collection of 100 Basque recipes from Alex Raij and Eder Montero, the acclaimed chef-owners of New York City restaurants Txikito, La Vara, and El Quinto Pino.
Few cuisines have captured more diners' imaginations, or inspired more chefs and restaurants around the world than that of Spain. And within the Spanish culinary pantheon, Basque cooking from the north is considered one of the country's most fascinating and essential traditions. In Basque, star chefs Alex Raij and Eder Montero take readers on a tour of the Basque countryside, in the process revealing the iconic ingredients, cooking techniques, and traditional dishes that define Basque cooking. They also share dishes from their award-winning New York restaurants, all inspired by the Basque kitchen but featuring elegant preparations and delightfully unexpected flavor combinations. The result is a complete primer on Basque cooking, with a wide array of recipes, ranging from a simple pil pil or refrito to showstopping pintxos and mains.
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