Traditional Basque Cooking: History and Preparation

Front Cover
University of Nevada Press, 1987 - Cooking - 205 pages
Basque cooking has long held a unusal position within the culinary world. Its distinction is not in its individuality but in its quality -- it is merely the best cuisine that the Iberian Peninsula has to offer. Any dish labeled a la donostiarra (San Sebastian style), a la vizcaina (Vizcaya style), or a la vasca (Basque style) is worth ordering in any restaurant if it is an authentic Basque dish. You can't really go wrong.

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Contents

Vegetables
21
Meats and Poultry
49
Fish and Seafood
69
Eggs Desserts Dairy Products and Beverages
111
Cabbage Berza
128
Potato and Leek Stew Porrusalda
134
Mushroom Omelet Alavese Style Revuelto de perrechicos
140
Bibliography
191
Copyright

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