**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.”
Delicious crispy and tasty almond biscuits, handcrafted with a luscious dark chocolate cover, with a bit of orange. Deliciosas tejas crujientes y sabrosas, elaboradas artesanalmente a las que añadimos un suculento baño de chocolate negore, con un toque de naranja.
An original desert made of chestnuts that are produced in Galicia, the north west of Spain, where you can find the most delicate and sweet ones. Once selected, the chestnuts are cooked with Madagascar Vanilla aromas and finished with Brandy and a special glacé with sugar to achieve a sweetness and...
The perfect choice for those who love to combine chocolate and fruit.A slightly acidic interior made with raspberry pulp, covered in milk chocolate,72g
Our latest obsession...The best Mediterranean figs, stuffed with milk chocolate truffle and salted caramel, what a delighful experience! 142g