This is a delicious cookbook on its own, plus we are using it to expand our children's knowledge of geography and culture. We look at a globe to see where the food we are eating originated, so each new meal is educational as well as tasty!

I reviewed this book on my blog and will send the link directly to the publisher. I would rate this book 3.5 stars.

The Basque Country, which straddles the Northwest corner of the Pyrenees in Spain and France, is home to a unique culture and linguistic heritage and truly delicious food. My husband is part Basque and I'm lucky to have traveled in the Basque country more than a few times and to have enjoyed their cuisine. One of the things I love about Basque food is the emphasis on simple, flavorful preparations reflecting seasons, and the fact that processed food is virtually unheard of in this region. It's easy to eat gluten-free! Buckley gives the reader an introduction to the Basque country and offers up sections with simple recipes, offering context on these foods in the Basque culture. Buckley's book focuses on the Spanish Basque Country. She offers only a brief discussion of Ipparalde, the French Basque provinces which she describes as less authentic for various geopolitical and economic reasons than the Spanish Basque regions.

Pintxos (Pinchos en español), which are, according to Buckley, distinct from Spanish tapas,* are a bite size bit of food pierced with a toothpick, and are miniature cuisine items, often punches of flavor combinations. Zopak (Sopas) are soups and Buckley offers a variety of simple soups and more traditional seafood soups including soups with bakalao (bacalao- salt cod) or hegaluze (bonito del norte- albacore tuna). After the appetizer recipes, there are a selection of Barazkiak eta Haragiak (pescados y mariscos- fish and shellfish, staples of the Spanish coastal diet) recipes followed by a similarly lengthy section of Barazkiak eta Haragiak (carne y veruduras- vegetables and meat) in which you can find some of the classic Basque lamb dishes and stews. Here you can find dishes like the classic Pil Pil preparations or Marmitakoa, a tuna and potato stew. Gozoak (postres - desserts) in the Basque country often tend to be either dairy-based or tartas/tarts, flour-based and less sugary than those in France, or from the Arab influence in the south of Spain. The recipes are, by and large, very easy to prepare. Sourcing ingredients may be more of a challenge for those living in areas without an authentic Spanish grocery store (you might want to check out any Portuguese groceries, too) but Buckley has you covered with a list of online stores. Buckley also provides a handy translation guide for the English, Basque, Spanish and French names of the dishes.

No book on the food of the Basque country could be complete without mentioning Txakoli (pronounced Chá-ko-lee, accent on the first syllable), the unique wine of the region first referenced in the sixteenth century. It's a crisp white wine with a sour and sometimes salty flavor, that is a common apertif in the warm season. The uninitiated may be shocked by the unusual flavor. Pair it with a bit of chorizo, tortilla or some pintxos on a hot summer day and you'll begin to get why it's so popular. Txakoli is one of the most iconic Basque items in this book and a must try for the adventurous.

Many of the dishes offered in this book can be found throughout Spain and I'm sure many a Spaniard would argue vigorously that these are Spanish dishes and frankly, because of the cultural permeation of classic Spanish cuisine from one province to another, it's pretty hard to say some dishes are exclusively Basque versus say, Galician, Asturian or Cantabrian. There are strong regional associations for the origins of some dishes, though. For example, you can get paella in Á Coruña, a northwestern province of Spain, even though it's a classic Valencian dish. Valencia is a province on the East/Mediterranean coast of Spain.) Some dishes, for instance fried Gernika peppers with salt, simply have variations in traditional Spanish cuisine based on regional peppers like the Galician Padrón peppers, prepared in the same style. I don't think many will argue that Pil-Pil dishes or Marmitakoa are Basque! In any case, this book is a visually pleasing introduction to the Basque culture and the Basque food ethos, which is a diet rich in flavor, and good quality ingredients.

Basque Country released on September 11th and is worth a look if you are interested in delicious food with relatively simple preparation to your table. Along the way you'll learn about one of the most fascinating regions of Spain.

*I predict howling about this statement from the Spaniards in my and my husband's families.

I received a Digital Review Copy of this book from Artisan Imprints, via Net Galley.

This book is not for the average American cook. It was interesting learning more about Basque culture and food but most of the recipes were very involved and used ingredients that would most likely be difficult for those outside of the Basque region to obtain. The food looked great. Most of it is something I would love to try if someone else prepared it. It also got a bit wordy and wasn’t written in a way that captured my attention. I had to stop reading the narratives in order to finish.

The Basque region of Spain is a foodie's paradise, and this gorgeous cookbook gives food lovers an opportunity to do some arm chair and kitchen traveling. Basque Country offers a thorough introduction to the region and culture. The photography is stunning and many recipes are simple but delicious. I'm looking forward to hosting a themed dinner party using recipes from this book, and I think others will have fun cooking through this book as well.

Coming from Latin Caribbean culture, I've always been interested in the Spanish roots - Basque included. The very first section "Pintxo" reminds me of the "Pinchos" (skewers) that I'm familiar with, but in Basque, "Pintxo" in not just food on a stick. The obvious interest and love of the Basque culture and food comes through in this book. I found it fascinating to learn so much about a culture in one book. From how to order specific food, to preparing it, and learning of the history of this region, I enjoyed Basque Country immensely. The only downsides (for me) are that the directions aren't numbered by steps (which is something I need :D)) and my family isn't keen on a lot of the ingredients featured (certain fish, veg, grains). Upside is, more for me.

Please, someone, make these recipes for me. Please? Lots of fish. Lots of other things, too. Simple ingredients combined in unique ways. Kudos. I could live on the recipes in this cookbook. Easily.