Life and Food in the Basque CountryAsk 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. |
Contents
| 1 | |
The Caserío | 24 |
The Life of a Fisherman | 41 |
The Tradition of the KaikuMaker | 67 |
The Cider and Wine Houses | 88 |
The City Housewife | 105 |
The Gastronomic Societies | 121 |
The Professional Chef | 140 |
Glossary | 159 |
| 163 | |
| 168 | |
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Common terms and phrases
anchovies Antonio apples Aralar bacalao Basque cooking Basque Country Basque cuisine beans boil bread bream butter Candida carrots casserole cazuela cheese chef chickpeas chilli chopped onion chopped parsley chorizo cider cider houses cloves cloves of garlic delicious dried earthenware earthenware dish eggs fifteen minutes fill find fine finely chopped finished fire first fish fishermen fishing five flavour flour fresh fried frying—pan garlic Gas mark gastronomic societies glass green pepper grilled hake heat ingredients Kika kitchen leeks lemon little olive oil meat milk mixture mushrooms Nunchi o’clock ofthe olive oil once Ondarroa onion oven parsley pastry Patxi Pedro peeled and chopped pieces potatoes prawns prepare recipe red peppers remove restaurant salad salt—cod San Sebastian saucepan sauté season served shepherds slices soaked soup stalls sugar tablespoons tomato sauce traditional tunny txakoli vegetables vinegar women wooden