The Basque Book
A Love Letter in Recipes from the Kitchen of Txikito [A Cookbook]
by Alexandra Raij; Eder Montero; Rebecca Flint Marx
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Pub Date Apr 19 2016 | Archive Date Apr 19 2016
Description
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
Available Editions
| EDITION | Other Format |
| ISBN | 9781607747611 |
| PRICE | $29.99 (USD) |
Average rating from 19 members
Featured Reviews
Karen H, Reviewer
I have just fallen in love with Basque food. While Basque food is not the most popular, due to most of us knowing absolutely nothing about it, The Basque Book by Alexandra Raij, Eder Montero, and Rebecca Flint Marx may just change that and generate a huge following. Basque country is located around the western end of the Pyrenees on the coast of the Bay of Biscay and straddles parts of north-central Spain and south-western France, so the food is heavily influenced by Spanish and French. It is incredibly good.
The cookbook is full of beautiful pictures of not only food, but the countryside and other aspects of Basque life. It’s not only a fun book to cook from, but also a fun book to read.
Whenever I review a new cookbook, I prepare at least two recipes from the book. This one had so many mouthwatering recipes, that I have already made several and the queue for making more is growing the more I look at it.
The recipes are concise, easy to follow, and they turn out just like the pictures. Nothing I prepared was difficult, so the recipes are suitable for every kind of cook from beginning to advanced. The Paprika Marinated Pork Loin Roast turned out moist and delicious and the Gateau Basque wreaked major havoc to my diet. We loved the “Messy” Eggs with Rough Cut Potatoes, and they were very easy. The Lourdes Russian Potato Salad was a nice change from the norm, and the Classic Spanish Tortilla turned out perfect.
This is one book that definitely belongs on the shelves of anyone who likes to explore new cuisines.
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