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The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito

Raij, Alexandra, Montero, Eder, Marx, Rebecca Flint

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ISBN 10: 1607747618 / ISBN 13: 9781607747611
Published by Ten Speed Press
New Condition: New Hardcover
From Kennys Bookstore (Olney, MD, U.S.A.)

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Num Pages: 256 pages, 65 photos. BIC Classification: 1DSE; WBN. Category: (G) General (US: Trade). Dimension: 258 x 196 x 29. Weight in Grams: 1078. . 2016. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781607747611

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Title: The Basque Book: A Love Letter in Recipes ...

Publisher: Ten Speed Press

Binding: Hardcover

Book Condition:New

About this title

Synopsis:

Chefs Alexandra Raij and Eder 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 in this much-anticipated and deeply personal debut.

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. 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

About the Author:

ALEXANDRA RAIJ and EDER MONTERO are the New York City–based chefs and owners of El Quinto Pino, La Vara, and Txikito, which was named one of the best new restaurants in the United States by Travel & Leisure. Raij was voted Eater New York’s 2012 Chef of the Year and has appeared on Iron Chef America, Food Curated, Foodography, and No Reservations

REBECCA FLINT MARX is a James Beard and IACP award–winning writer, and a senior editor at San Francisco magazine.

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