By the Atlantic: The Intense Flavours of South West France and Spain

By the Atlantic: The Intense Flavours of South West France and Spain

by Caroline Conran (Photographer)


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This book is about the cooking and the lifestyle in both the French and Spanish Basque regions, since, sharing their own language, the two countries are really one nation. The small towns are unlike any other, with restaurant names that sound explosive: Berasategui, Arbalaitz, Arzak, and Atxa.

Basque food is all the rage, and pintxos, using elvers (small eels), fish, garlic mayonnaise, and chorizo, are very popular. One wanders from eatery to eatery, sampling specialties rather than opting for a full meal. The region and food need an accomplished cook and food historian to explain them, which Caroline Conran has done.

Product Details

ISBN-13: 9781909248472
Publisher: Marion Boyars Publishers Ltd
Publication date: 02/14/2017
Pages: 256
Product dimensions: 6.75(w) x 9.75(h) x 1.25(d)

About the Author

Caroline Conran is a writer with a quiver of successful books in her armoury: from Poor Cook to the Conran Cookbook (written with Sir Terence Conran and Simon Hopkinson), to her groundbreaking translations of Michel Guérard and other French chefs. Her aim is to awaken interest in simple, well-cooked food that depends on a sound knowledge of raw materials. She was the Sunday Times Magazine cookery editor for thirteen years, and her other book on France is Sud de France, published by Prospect Books, which won the Andre Simon Food Book of the Year Award in 2012. She lives in London.

Table of Contents

Foreword 7

Introduction 9

Chapter 1 The Taste of South West France 19

Médoc, Bassin d'Arcachon, Périgord, Garonne Valley, les Landes, the Beárn, and the Basque Country Cheese 21

Cochonaille 26

Saffron and Yellow Powders 32

Salt 33

Fat 33

The Taste of the Vine Country 34

La Plancha 35

Chapter 2 Basic Sauces and Accompaniments 38

Chapter 3 Pinchos, Tapas, Salads and Appetisers 58

Pinehos and Tapas 58

Salads 78

Chapter 4 Soups 92

Chapter 5 Rice, Eggs and Corn 115

Rice varieties 116

Recipes with rice 118

Eggs 126

Maize 140

Chapter 6 Fish and Seafood 144

Fish recipes 144

Shellfish 169

Squid Ink 177

Chapter 7 Poultry and Feathered Game 184

Foie Gras 204

Game 211

Chapter 8 Meat and Furred Game 219

Pork 230

Beef 240

Wood Grilling 247

Game 254

Chapter 9 Vegetables, Chillies and Pulses 261

Mushrooms 269

Marmande Tomatoes 271

Chillies and Peppers 276

Courgettes and Pumpkins 289

Chapter 10 Desserts, Baking, Fruit and Nuts and Jams 293

Bibliography 323

Index 325

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