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Worth A Thousand Words

Life and Food in the Basque Country PDF Author: Maria Jose Sevilla
Publisher: New Amsterdam Books
ISBN: 1461733138
Category : Cooking
Languages : en
Pages : 185

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Book Description
Ask 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.

Life and Food in the Basque Country

Life and Food in the Basque Country PDF Author: Maria Jose Sevilla
Publisher: New Amsterdam Books
ISBN: 1461733138
Category : Cooking
Languages : en
Pages : 185

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Book Description
Ask 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.

Life and Food in the Basque Country

Life and Food in the Basque Country PDF Author: María José Sevilla
Publisher: Weidenfeld & Nicolson
ISBN: 9780297796503
Category : Cookery, Basque
Languages : en
Pages : 170

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Book Description


Basque Country and Navarre

Basque Country and Navarre PDF Author: Murray Stewart
Publisher: Bradt Travel Guides
ISBN: 1784776246
Category : Travel
Languages : en
Pages : 412

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Book Description
This new, thoroughly updated edition of Bradt's award-winning guide to the Basque Country and Navarre remains the most comprehensive and in-depth guide available to this multi-lingual, multi-cultural borderland encompassing parts of southern France and northern Spain. This fully revised second edition includes all the elements required for an enjoyable holiday and also the unique aspects of Basque culture and traditions which make this such a fascinating part of the world. Bradt's The Basque Country and Navarre seeks to give a real insight into what is a strong regional identity, uncovering the peculiarities which imbue the area with its aura of intrigue and taking you way beyond the delightful, well-known cities and into the heart of the beautiful Basque countryside. When it comes to food, discover not just what to eat, but also how to eat it, for many Basque eating rituals apply! In this, the most complete guidebook to the Spanish and French Basque Country and Navarre, Murray Stewart covers the principal cities - rejuvenated Bilbao with its famous Guggenheim Museum, beautiful San Sebastián, verdant Vitoria-Gasteiz and lively Pamplona - and also delves deeper into the region's interior, capturing the quirkiness that makes it so special. With 36 maps, 16 walks, advice on where to cycle, horseride and surf, he guides travellers through an area whose profile is firmly 'on the up.' Find the best pintxos (Basque tapas) and txakoli wine, the finest chuletón (beef chop) and the freshest fish. From elegant Biarritz, via the French Basque Pyrénées, to the Navarran 'badlands' of Bardenas Reales, travel to fascinating, less-visited places. Here are the best festivals, including Pamplona's famous, bull-running San Fermin. Learn how the handing-over of three cows has kept the peace for centuries, or where you can see the annual 'Benediction of the Red Pepper'. Join the walkers on the Caminos de Santiago, the pilgrim routes which still sustain the local economy, 1,000 years after they began. Find information on the unique Basque and Navarran wines, top birdwatching sites, history, music, sports and culture - and when to visit. Bradt's The Basque Country and Navarre is the ideal companion.

The Basque Country and Navarre

The Basque Country and Navarre PDF Author: Stuart Butler
Publisher: Bradt Travel Guides
ISBN: 1841624829
Category : Travel
Languages : en
Pages : 388

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Book Description
The Basque Country is an area of undoubted beauty where green mountains clamber up from a rugged coastline, cities tempt with world class galleries and tables are laid with the best food in Europe. This book contains detailed travel information on the whole Basque region as well as Navarra and includes dedicated hiking and surfing chapters.

A Delicious Way to Earn a Living

A Delicious Way to Earn a Living PDF Author: Michael Bateman
Publisher: Grub Street Cookery
ISBN: 1909166944
Category : Cooking
Languages : en
Pages : 320

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Book Description
Michael Bateman was without doubt the father of modern food journalism; he began writing about food during the 1960s, when the average British culinary experience was limited to fish and chips, it was a subject national newspapers scarcely bothered with. He started writing about food on the features pages of The Sunday Times and was the first journalist to write detailed exposs on issues such as food additives. His wit, humour, erudition and passion for his subject poured off the pages week after week as he researched his articles, often disappearing for days if not weeks to cover every possible angle and talking to every expert. He became editor of the Lifespan section of the magazine, commissioning articles about food, health and lifestyle, through which, in 1982, he launched a national campaign for Real Bread. Michael moved to the Sunday Express magazine as food editor in 1981, eventually becoming deputy editor where he nurtured young food writers such as Sophie Grigson and Oz Clarke, before finally moving on to become food editor of the Independent on Sunday magazine, from the paper's inception in 1989 until his untimely death in 2006.

Basque Table

Basque Table PDF Author: Teresa Barrenechea
Publisher: Harvard Common Press
ISBN: 9781558323278
Category : Cooking
Languages : en
Pages : 212

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Book Description
Offers more than 130 recipes for representative Basque dishes, including options for soups, salads, vegetable dishes, meat, poultry, fish and seafood, and desserts.

Basque Country

Basque Country PDF Author: Marti Buckley
Publisher: Artisan Books
ISBN: 157965777X
Category : Cooking
Languages : en
Pages : 337

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Book Description
“Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José Andrés Named a Best Cookbook for Fall by the New York Times and Food & Wine Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.

Encyclopedia of American Folklife

Encyclopedia of American Folklife PDF Author: Simon J Bronner
Publisher: Routledge
ISBN: 1317471954
Category : Business & Economics
Languages : en
Pages : 731

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Book Description
American folklife is steeped in world cultures, or invented as new culture, always evolving, yet often practiced as it was created many years or even centuries ago. This fascinating encyclopedia explores the rich and varied cultural traditions of folklife in America - from barn raisings to the Internet, tattoos, and Zydeco - through expressions that include ritual, custom, crafts, architecture, food, clothing, and art. Featuring more than 350 A-Z entries, "Encyclopedia of American Folklife" is wide-ranging and inclusive. Entries cover major cities and urban centers; new and established immigrant groups as well as native Americans; American territories, such as Guam and Samoa; major issues, such as education and intellectual property; and expressions of material culture, such as homes, dress, food, and crafts. This encyclopedia covers notable folklife areas as well as general regional categories. It addresses religious groups (reflecting diversity within groups such as the Amish and the Jews), age groups (both old age and youth gangs), and contemporary folk groups (skateboarders and psychobillies) - placing all of them in the vivid tapestry of folklife in America. In addition, this resource offers useful insights on folklife concepts through entries such as "community and group" and "tradition and culture." The set also features complete indexes in each volume, as well as a bibliography for further research.

The Oxford Companion to Food

The Oxford Companion to Food PDF Author: Alan Davidson
Publisher: Oxford Companions
ISBN: 0199677336
Category : Cooking
Languages : en
Pages : 953

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Book Description
Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

Chorizos in an Iron Skillet

Chorizos in an Iron Skillet PDF Author: Mary Ancho Davis
Publisher: Basque (Paperback)
ISBN:
Category : Cooking
Languages : en
Pages : 208

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Book Description
An intimate Basque cookbook peppered with family stories and photos and jam-packed with delicious recipes. Mary Ancho Davis invites everyone to join her at her mother's table as she recalls her family's traditions and history and shares special memories from her mother Dominga's kitchen. From huge cream puffs filled with heavy cream skimmed from the top of raw milk, to recollections of ringing the large iron triangle hanging from a tree branch outside the kitchen door, in Chorizos in an Iron Skillet Ancho Davis offers wonderful details about life and meals on her family's Basque ranch. When Ancho Davis's mother emigrated to the United States from Vizcaya, Spain, she brought many traditional Basque family recipes. Soon after arriving in the vast western land of Nevada, she realized that her ancestors' culinary traditions would need to be altered and adapted in her new home. No longer were standard ingredients readily available, as they had been in the Old Country. Dominga also learned to adjust favorite recipes to accommodate the tastes of friends, neighbors, and ranch hands not familiar with Basque flavors. In this charming cookbook, Mary Ancho Davis traces a clear path from Old Co