The Basque Table
Passionate Home Cooking from Spain’s Most Celebrated Cuisine
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.
Praise
“Travelers to Spain know that the cooking of the Basque Country is some of the best in Europe. In this book, as at her restaurant, Teresa Barrenechea brings true Basque flavor to America. If the Basque language weren’t as impenetrable to outsiders as Basque cooking is accessible, I’d wish her the sincerest of thanks in her native tongue.”
—Colman Andrews, editor-in-chief of Saveur; author of Catalan Cuisine, Everything’s on the Table, and Flavors of the Riviera
“Teresa’s traditional knowledge and approach to the cuisine of Spain’s Basque region, combined with her unique ideas and touches, makes her book a must for any serious cook.”
—David Burke, chef/co-owner of davidburke & donatella; author ofCooking with David Burke and David Burke’s Updated American Classics
“The passion of Teresa Barrenechea for her beloved home country’s cooking is evident on every page of this masterful examination of a long-neglected, wholly wonderful cuisine.”
—John Mariani, columnist forEsquire, Wine Spectator, andDiversion magazines; author of The Encyclopedia of American Food & Drink and The Dictionary of American Food & Drink; co-author of The Italian-American Cookbook