Basque Kitchen: Tempting Food from the Pyrenees
Gerald Hirigoyen, Cameron Hirigoyen, Chris Shorten (Photographer)Books.org participates in affiliate programs including Bookshop.org and the Amazon Services LLC Associates Program. We may earn a commission from qualifying purchases made through links on this page, at no additional cost to you.
Overview
"To know how to eat is to know enough."— Old Basque Saying
Nestled among the Pyrenees, on both sides of the French-Spanish border, the Basque country is renowned as much for its fine culinary traditions as for its rugged terrain and the independent spirit of its people. Basque cooks are widely considered among the best in Europe, combining their love of fresh, simple ingredients with time-honored techniques. The joy of cooking and eating are central to Basque culture. In San Sebastián and throughout the region, men belong to cooking clubs, dedicated to the preservation of their outstanding cultural and culinary heritage. Outside the cooking societies, simple family meals turn into feasts of mammoth proportions, and everywhere conversation invariably turns to good food and the pursuit of it.
The Basque Kitchen, lusciously illustrated with photographs of the Basque region as well as its famous dishes, is the first major cookbook to explore Basque cooking on both sides of the border. Basque native Gerald Hirigoyen, named one of America s best chefs by Food & Wine magazine, celebrates the food and memories of his beloved homeland. He shares recipes for his favorite Basque specialties, from traditional renditions of Salt Cod "al Pil-Pil" and Pipérade to sumptuous soups, salads, meat, poultry, game, and of course, more seafood, all built on a bounty of fresh ingredients and carefully presented for the home cook. Hirigoyen's splendid interpretations have made his two San Francisco restaurants, Fringale and Pastis, critical favorites.
Synopsis
"To know how to eat is to know enough."— Old Basque Saying
Nestled among the Pyrenees, on both sides of the French-Spanish border, the Basque country is renowned as much for its fine culinary traditions as for its rugged terrain and the independent spirit of its people. Basque cooks are widely considered among the best in Europe, combining their love of fresh, simple ingredients with time-honored techniques. The joy of cooking and eating are central to Basque culture. In San Sebastián and throughout the region, men belong to cooking clubs, dedicated to the preservation of their outstanding cultural and culinary heritage. Outside the cooking societies, simple family meals turn into feasts of mammoth proportions, and everywhere conversation invariably turns to good food and the pursuit of it.
The Basque Kitchen, lusciously illustrated with photographs of the Basque region as well as its famous dishes, is the first major cookbook to explore Basque cooking on both sides of the border. Basque native Gerald Hirigoyen, named one of America s best chefs by Food & Wine magazine, celebrates the food and memories of his beloved homeland. He shares recipes for his favorite Basque specialties, from traditional renditions of Salt Cod "al Pil-Pil" and Pipérade to sumptuous soups, salads, meat, poultry, game, and of course, more seafood, all built on a bounty of fresh ingredients and carefully presented for the home cook. Hirigoyen's splendid interpretations have made his two San Francisco restaurants, Fringale and Pastis, critical favorites.
NY Times Book Review
...[T]he Hirigoyens unlock many secrets of a vibrant and underdocumented style of cooking and offer many easy ways to sample its decisive flavors...
Editorials
From Barnes & Noble
The Barnes & Noble ReviewWhen most people think of the Basque region, they think of the new Guggenheim Museum in Bilbao, of the bullfights in Pamplona, of Guernica, and of a rugged region populated by independent souls. But for food lovers, what really ought to come to mind is a culture that revolves around cooking and eating and a cuisine that is among the most revered in Europe. San Francisco chef (Fringale, Pastis) and Basque native Gerald Hirigoyen offers a beguiling look at this unique regional cuisine in The Basque Kitchen, sharing favorite recipes from both sides of the Spanish-French border the Basque region straddles. Drawing on ingredients the region is famous for — the freshest seafood, piquant sheep's milk cheeses, small sweet green peppers and richly spicy red ones, Bayonne ham, and many more — Hirigoyen's recipes range from the traditional to the modern. From classics like Basque Omelet with Bayonne Ham and Roasted Piquillo Peppers with Fried Garlic Vinaigrette to sophisticated Seared Ahi Tuna Steaks with Onion Marmalade and Quince and Goat Cheese Layer Cake with Candied Pine Nuts, these are bold and intriguing recipes that are highly accessible to the home cook. Along with recipes, The Basque Kitchen is filled with glorious color photos of both the finished dishes and the Basque landscape, and Hirigoyen is generous with stories of life in the region and with interesting tidbits of culinary history and lore. The Basque Kitchen is one of those cookbooks that takes readers beyond recipes and on a culinary journey that will be savored every step of the way.