A collection of 100 Basque recipes from Alex Raij and Eder Montero, the acclaimed chef-owners of New York City restaurants Txikito, La Vara, and El Quinto Pino.
Few cuisines have captured more diners’ imaginations, or inspired more chefs and restaurants around the world than that of Spain. And within the Spanish culinary pantheon, Basque cooking from the north is considered one of the country’s most fascinating and essential traditions. In Basque, star chefs Alex Raij and Eder Montero take readers on a tour of the Basque countryside, in the process revealing the iconic ingredients, cooking techniques, and traditional dishes that define Basque cooking. They also share dishes from their award-winning New York restaurants, all inspired by the Basque kitchen but featuring elegant preparations and delightfully unexpected flavor combinations. The result is a complete primer on Basque cooking, with a wide array of recipes, ranging from a simple pil pil or refrito to showstopping pintxos and mains. – Goodreads
The first thing I noticed about this book was how incredibly thick and dense it was. There’s something I love about dense book — it’s so full of information, and The Basque Book was no let down. Filled from cover-to-cover with beautiful photography and commentary, it was almost overwhelming.
I live in Boise, which has a robust Basque community (hence requesting this book for review). What I did not realize, however, is how unique their food and culture is. So many of the dishes in this book look amazing, however, I live in Boise — they don’t exactly sell squid ink at Walmart. There are also a lot of seafood recipes, which are difficult for me based on my location. Not the book’s fault, but I wish I would have been able to use the book fully — I was definitely limited.
This was a beautiful book, but is definitely suited for those who are more advanced at cooking and have access to specialty ingredients. I rated it a 4/5. I received a copy of The Basque Book in exchange for my honest review through Blogging for Books.