**All copies are signed by the author **
Featured by The New York Times as one of the Best Cookbooks of Fall 2018
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.
This cookbook is over 100 recipes in over 300 pages of Basque Country's most traditional recipes, recounting the stories and history behind each of them.
“Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.”
Few dishes in Spain delight both children and adults like patatas bravas. This is mostly thanks to the delicious namesake sauce, salsa brava. It is everywhere in Spain, but we wanted to craft the most perfect version.Our sauce is made from a base of fresh tomatoes, spiced up with a...
Alioli is one of the oldest sauces in the world. Our alioli is from Cataluña, and it is made with only oil, garlic, salt, and lemon juice—totally natural. This versatile sauce is perfect on sandwiches but also for dipping everything from fried seafood to potatoes. MM, Made with Mimo, is...
Romesco is one of our favorite sauces, made from almonds, hazelnuts, pepper and tomato. People in Cataluña often gather in season to enjoy calçots, a type of young onion. In fields, they char them to bits over open flames, and then they dip them in romesco sauce and lower the...
Orange blossoms scent the streets of Southern Spain, and the honey made from their delicate flowers is incredibly aromatic. Its flavor (and gorgeous light color) makes it a favorite of ours and across the Iberian peninsula. Use in tea, drizzled over cheeses, and anywhere else you use honey or sugar....