Life and Food in the Basque Country

Life and Food in the Basque Country

by Maria Jose Sevilla
     
 

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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

Overview

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.

Product Details

ISBN-13:
9781561310357
Publisher:
Dee, Ivan R. Publisher
Publication date:
04/28/1998
Pages:
185
Sales rank:
1,246,256
Product dimensions:
6.18(w) x 9.02(h) x 0.57(d)

Meet the Author

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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