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By the Atlantic: The Food and Cooking of South-West France & Spain
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.
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.
256 pages, Paperback
Published February 14, 2017
3 people want to read
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