The Basque Book by Alexandra Raij
A Love Letter in Recipes from the Kitchen of Txikito

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Campfire trout, butterflied and baked with jamón ibérico and garlic, is simply wondrous, as is the paprika-marinated pork loin roast. Sweets and beverages round out this superb cookbook, an outstanding introduction to traditional Basque cuisine.
-Publishers Weekly

Synopsis

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. In this much-anticipated and deeply personal debut, Raij and 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.

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.


From the Hardcover edition.
 

About Alexandra Raij

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ALEXANDRA RAIJ and EDER MONTERO opened El Quinto Pino in 2007 followed by Txikito, New York’s only Basque restaurant, in 2008. In 2012, they expanded to Brooklyn with La Vara, a restaurant whose dishes express the intersection of the Moorish, Jewish, and Christian foodways in Spain. REBECCA FLINT MARX is a senior editor at San Francisco Magazine and the winner of the 2013 IACP Bert Greene Award for Culinary Memoir for her essay “From Sex Cake to Spurned Salad.”
Author Residence: New York, NY / San Francisco, CA
 
Published April 19, 2016 by Ten Speed Press. 304 pages
Genres: Travel, Cooking. Non-fiction
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Publishers Weekly

Excellent
on May 14 2016

Campfire trout, butterflied and baked with jamón ibérico and garlic, is simply wondrous, as is the paprika-marinated pork loin roast. Sweets and beverages round out this superb cookbook, an outstanding introduction to traditional Basque cuisine.

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