Life and Food in the Basque Country

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New Amsterdam Books, Apr 22, 1998 - Cooking - 185 pages
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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.
 

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LIFE & FOOD IN THE BASQUE COUN

User Review  - Not Available - Book Verdict

Despite its title, only the Spanish-Basque region and cuisine is discussed in this combination cookbook and social commentary. The difference between Spanish- and French-Basque cuisine is that the ... Read full review

Contents

Market Day at Ordicia
1
The Caserío
24
The Life of a Fisherman
41
The Tradition of the KaikuMaker
67
The Cider and Wine Houses
88
The City Housewife
105
The Gastronomic Societies
121
The Professional Chef
140
Glossary
159
General Index
163
Index of Recipes
168
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About the author (1998)

María José Sevilla has been at the center of the rediscovery of Spanish cuisine by chefs and food writers throughout the world. She holds the prestigious Wine Diploma and contributes articles on food and wine to many international publications.

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