Basque

Spanish recipes from San Sebastian & beyond

Author: José Pizarro

Publisher: Hardie Grant Publishing

ISBN: 1743583834

Category: Cooking, Basque

Page: 256

View: 7533

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In Basque, José Pizarro shows readers how to create some of the best-loved dishes from the Basque Country at home. He will dispel the myth that creating tapas and traditional Spanish fare is scary and show you how to take the great experience of being in the little bars of San Sebastián into your own kitchen. The food of this region is wonderful to share with your family and friends – but it’s also about fun, informality and not being a slave to your stove! Set to the backdrop of the stunning views of San Sebastian and the rest of Basque Country, you’ll really feel like you’re on a magical holiday in Spain. José has also put together some menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socialising.

Basque

Spanish Recipes from San Sebastian & Beyond

Author: Jose Pizarro

Publisher: N.A

ISBN: 9781784880262

Category: Cooking

Page: 256

View: 6817

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Eighty regional recipes from the beautiful Basque country of northern Spain. From its obsession with the perfect pintxos to boasting the most Michelin starred-restaurants per capita in the world, the Basque country in northern Spain offers plenty for food lovers. In Basque, José Pizarro shares recipes for the area's most-loved dishes, including the traditional bacalao (salt cod with pisto and allioli) and hake "à la plancha" with potatoes and Romesco sauce. He dispels the myth that creating traditional Spanish fare is a laborious task and shows you how to bring the experience of dining in city tapas bars to your own kitchen--enjoy croquetas (stuffed fried potato croquettes), tortilla de patatas (Spanish omelette), and Jamón Ibérico (cured ham). Featuring stunning views of the Basque country, this book will whisk you to the heart of Spanish culture.

Spanish Flavors

Stunning Dishes Inspired by the Regional Ingredients of Spain

Author: Jose Pizarro,Emma Lee

Publisher: Kyle Cathie Limited

ISBN: 9781906868895

Category: Cooking

Page: 240

View: 1232

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Presents recipes using regional ingredients to create classic Spanish dishes as well as modern twists on the classics, emphasizing good quality ingredients and simple combinations for stylish, fuss-free cooking.

The Basque Book

A Love Letter in Recipes from the Kitchen of Txikito

Author: Alexandra Raij,Eder Montero,Rebecca Flint Marx

Publisher: Ten Speed Press

ISBN: 1607747626

Category: Cooking

Page: 304

View: 2280

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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. In this much-anticipated and deeply personal debut, Raij and Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook. 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

Catalonia

Spanish Recipes from Barcelona and Beyond

Author: Jose Pizarro

Publisher: Hardie Grant

ISBN: 9781784881160

Category: Cooking

Page: 256

View: 2504

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In Catalonia, José Pizarro shows readers how to create some of the best-loved dishes from the Catalonian region at home. Dispelling the myth that creating tapas and traditional Spanish fare is scary, he shows us how to take the experience of eating in the little bars of Barcelona to your own kitchen. Set to the backdrop of the stunning views of Barcelona and the rest of Catalonia, you'll really feel like you're on a magical holiday in Spain. The book also includes menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socializing.

My Basque Cuisine

Author: Ash Mair

Publisher: N.A

ISBN: 9781742578644

Category:

Page: 400

View: 3214

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Ash Mair, chef, writer, author and winner of UK MasterChef: The Professionals presents a skillful interpretation of the food of the Basque Country and Spain in this fabulous volume of recipes suitable for the home cook. The Basque region, taking in a portion of northern Spain and southwest France, has a strong cultural identity and is rightly famed as a gastronome's paradise. The region's fertile pasture and arable lands together with its coastal waters, which offer up an abundant array of fish and seafood, provide the ingredients that make up this traditional cuisine. Cured hams, spicy sausages, hot peppers, sweet almonds, fresh fish and flavourful tomatoes are some of the everyday ingredients that are integral to Basque Country dishes, with the emphasis on fresh, seasonal and local produce. This tempting collection of more than 100 recipes includes many classic dishes, well-known favourites and modern interpretations of traditional recipes including Catalan Fish Stew of Monkfish, Prawns, Mussels and Clams, Basque Onion, Pepper and Tomato Stew, Paella with Chorizo, Morcilla and Wood-roasted Peppers, and Chicken Braised with Cannellini Beans, Tomato and Chorizo. Included too, is a visually appealing selection of tapas and pintxos, and a mouthwatering menu of desserts that will tempt the tastebuds and delight the palate, which are the essence of this talented chef's dishes. Illustrated with beautiful photography, My Basque Cuisine, is a lavish book that is a feast for the eyes and essential reading for every serious cook.

Seasonal Spanish Food

Author: Jose Pizarro

Publisher: Kyle Cathie Limited

ISBN: 9781856268493

Category: Cooking, Spanish

Page: 240

View: 5101

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Season by season, Jose Pizarro explores his favourite ingredients from different Spanish regions and demonstrates how best to use them with his exceptional, yet simple, recipes. He also includes anecdotes about typical Spanish pastimes and stories from his youth growing up on a farm in Extremadura."

The Basque Table

Author: Teresa Barrenechea

Publisher: ReadHowYouWant.com

ISBN: 1458757587

Category:

Page: 336

View: 8029

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In the Basque region of Spain, food and eating are the center of everyday life and the focus of endless conversation. This award-winning, internationally acclaimed cookbook presents 130 recipes for casual, elegant fare from this food-centric region's increasingly popular cuisine. With an emphasis on high-quality fresh ingredients, simply prepared, the Basque style of cooking fits right in with today's back-to-basics focus on whole foods. For starters, there are plates full of pinchos, the Basque version of tapas, including Eggs Stuffed with Anchovies and Tuna, and Smoked Salmon and Asparagus Pinchos. Among main courses, there is a wealth of light and healthy fish and shellfish fare including Cod-Stuffed Piquillo Peppers with Biscayne Sauce and Red Snapper Guernica-Style, and rustic and hearty meat and chicken dishes such as Top Loin of Pork Cooked with Milk, Chicken Breasts with Garlic and Parsley, and Venison with Red Currant Sauce. Soups, stews, salads, and sides round out the feast.

Basque Country

A Culinary Journey Through a Food Lover's Paradise

Author: Marti Buckley

Publisher: Artisan Books

ISBN: 1579658539

Category: Cooking

Page: 320

View: 1405

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“Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José Andrés Featured as one of Food & Wine’s Best Cookbooks Coming Out This Fall Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.

Pintxos

Small Plates in the Basque Tradition

Author: Gerald Hirigoyen,Lisa Weiss

Publisher: Ten Speed Press

ISBN: 1607743744

Category: Cooking

Page: 208

View: 2421

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An authentic small plates cookbook from the top Basque chef in America. Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish--grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods--and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, Pintxos is all you need to host an authentic and stylish tapas party at home.

Grape, Olive, Pig

Deep Travels Through Spain's Food Culture

Author: Matt Goulding

Publisher: HarperCollins

ISBN: 0062394142

Category: Cooking

Page: 368

View: 3283

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Amazon Best Book of November (2016): Cookbooks, Food and Wine The author of Rice, Noodle, Fish now celebrates the delectable and sensuous culture and cuisine of Spain with this beautifully illustrated food-driven travel guide filled with masterful narration, insider advice, and nearly 200 full-color photos. Grape, Olive, Pig is a deeply personal exploration of Spain, a country where eating and living are inextricably linked. Crafted in the "refreshing" (Associated Press), "inspirational" (Publishers Weekly) and "impeccably observed" (Eater.com) style of the acclaimed Rice, Noodle, Fish, and written with the same evocative voice of the award-winning magazine Roads & Kingdoms, this magnificent gastronomic travel companion takes you through the key regions of Spain as you’ve never seen them before. Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.

A Basque Diary

Living in Hondarribia

Author: Alex Hallatt

Publisher: N.A

ISBN: 9780995548213

Category:

Page: N.A

View: 4597

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When cartoonist Alex Hallatt wanted to learn Spanish, she moved to the Basque Country. She thought she might stay a few months and ended up there for over two years, living in a small town near San Sebastian. This is the illustrated account of her years in Hondarribia. It is a useful resource for anyone planning on spending time in the Basque Country, detailing what to expect in each month and how to make the most of the geographical, culinary and cultural attractions on offer.

Barrafina

A Spanish Cookbook

Author: Eddie Hart,Nieves Barragán Mohacho,Sam Hart

Publisher: Penguin UK

ISBN: 0241278813

Category: Cooking

Page: 256

View: 5368

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Barrafina brings you brilliant tapas-style recipes from Sam and Eddie Hart and Nieves Barragan Mohacho, creators of the best Spanish restaurants in London When Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Eight years, two more branches and one Michelin star later, Barrafina is always packed, always stylish, always lively. And so is the food: together with their Basque-born head chef Nieves Barragan Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily. First, there is food to eat with your hands: fried pimientos de Padron, salt cod fritters and delicias, the Spanish equivalent of Devils on Horseback. Then cold meats; on to fish and shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat - from suckling pig for a special occasion to rabbit stew or roast cumin-rubbed pork with quince sauce; and desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home. With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything, from how to make the more difficult things, such as arrocina beans with chorizo, morcilla and pork belly, to how to cook a simple but perfect tortilla. 'Possibly the best Spanish cookbook ever' Rachel Cooke, Observer Food Monthly 'Barrafina! A joy! Nieves's food and Sam and Eddie's charm: now with this splendid book you can do it at home' Fergus Henderson 'Barrafina is a tapas bar and the best of its kind . . . the food is fantastic' Giles Coren, The Times

Arzak Secrets

Author: Juan Mari Arzak

Publisher: N.A

ISBN: 9781910690086

Category:

Page: 278

View: 4711

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Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan's daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day - Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrìa and Pierre Gagnaire. 'What we eat, how we eat, is in our culture,' says Elena, 'our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.' Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights.Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant. Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak's kitchen is a laboratory for flavors, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.

Spanish Made Simple

Author: Omar Allibhoy

Publisher: Hardie Grant Publishing

ISBN: 1849499284

Category:

Page: 256

View: 8460

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Spanish food has never been more popular or more influential: from the city of San Sebastian in northern Spain which counts a massive 16 Michelin stars to the markets of Madrid and ubiquitous tapas bars, Spanish food is no longer the preserve of summer holidays. And it's incredibly easy to make at home. In Spanish Made Simple, Omar Allibhoy, the man behind the Tapas Revolution chain of restaurants, guides you through the basics of 100 key Spanish dishes. All the ingredients are available from supermarkets and you don't need to be an expert cook. Spanish cooking is characterised by deep flavours, vibrant colour and minimal ingredients so you will learn to make a paella that packs a punch without spending hours in the kitchen, cook up a tapas feast for friends, and even whip up a delectable Spanish dessert in minutes. Sunny and delicious, informal and everyday, Spanish cooking is for everyone, from skilled chefs to complete beginners, and Omar tells you how

Small Plates and Sweet Treats

My Family's Journey to Gluten-Free Cooking, from the Creator of Cannelle et Vanille

Author: Aran Goyoaga

Publisher: Little, Brown

ISBN: 0316215732

Category: Cooking

Page: 288

View: 3989

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Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author's gorgeously sun-filled food photography throughout, SMALL PLATES AND SWEET TREATS will bring the magic of Aran's home to yours. Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.

Cúrate

Authentic Spanish Food from an American Kitchen

Author: Katie Button,Genevieve Ko

Publisher: Macmillan

ISBN: 1250059445

Category: Cooking

Page: 304

View: 335

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The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients. From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.

Cooking in Spain

Author: Janet Mendel,Janet Mendel Searl

Publisher: N.A

ISBN: 9788489954618

Category: Cooking

Page: 433

View: 8422

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Complete information about Spain's Regional Specialities and culinary history complete with a Spanish/English glossary with 500 terms

Food of Israel

Authentic Recipes from the Land of Milk and Honey

Author: Sherry Ansky

Publisher: Tuttle Publishing

ISBN: 1462905420

Category: Cooking

Page: 144

View: 6501

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Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurants The storied land of Israel is best known as the cradle of three great world religions: Judaism, Christianity and Islam. Since ancient times, the rich interplay of cultures in this region has fostered one of the world's most diverse and fascinating cuisines. Now you can take part in enjoying diverse and delicious Israeli food in the comfort of your own home. This Israeli cookbook blends the flavors of middle eastern food with those of traditional kosher cuisine. The result is a medley of tantalizing flavors and colors. This Israeli cooking book features 75 recipes of some of the tastiest offerings that the region has to offer. Arab and Bedouin tribesmen, orthodox Christian groups and Jewish settlers from all corners of the globe have thrived here on an agricultural bounty of grains, fish, meats, citrus, milk and cheese, olives, figs, dates, grapes and pomegranates. Each group has contributed flavors and delicacies to the creation of present-day Israeli cuisine. From the Yemenite Jews come aromatic breads and spicy Zhoug sauces; from the Arabs, freshly ground Hummus and pomegranate salads. Gefilte Fish is a favorite of Ashkenazi Jews while Sephardic Jews savor the garlicky, peppery Hraymi fish. Enjoy the tantalizing flavors of Israel from such classics as Falafel in piping hot Pita, Chicken Soup with Matzo Dumplings, succulent Kebabs and hearty Jerusalem Chamin. As well as presenting a wide range of recipes, The Food of Israel introduces the reader to the fascinating culinary traditions of the land. Striking color photography and detailed information on cooking techniques make this book the ideal culinary guide to the land of milk and honey. Recipes include: Babbaghanouj Jerusalem Kugel Stuffed Vine Leaves Roast Chicken with Onions and Sumach on Pita Bread Goose Liver Confit Lamb Kebabs Mutabek (Sweet Sheep Cheese Pastry)

Brindisa: The True Food of Spain

Author: Monika Linton

Publisher: HarperCollins UK

ISBN: 0007307195

Category: Cooking

Page: 544

View: 4912

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COOKBOOK OF THE YEAR 2016, Spectator ‘The definitive book about the food of Spain’ Rose Prince