**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.”
Kobe Nagusi beef comes from the Tajima strand of Japanese Black Wagyu cattle. This purebred is a guarantee of excellence. The slices are taken from the rear hind quarter of the Kobe heifer. Once the meat has undergone a curing process, it is cut into thin slices to allow all...
Traditional artisan biscuits, called "little patience" shortbread bites, are made with extra virgin olive, quinoa and natural butter. It contains 2 individual packs, cocoa and butter flavours. 2 x 75g
Blanca Echart, born and bred in San Sebastián, is a local graphic designer, who has created these beautifully autum inspired cotton bags. Very popular around the city!
Blanca Echart, a local graphic designer, loves San Sebastián as much as we do and has created these city inspired purse sets, in 100% cotton material.