- Hardcover: 224 pages
- Publisher: Harvard Common Press,U.S.; illustrated edition edition (11 Jan 1998)
- Language English
- ISBN-10: 1558321403
- ISBN-13: 978-1558321403
- Product Dimensions: 24.2 x 18.7 x 2.3 cm
- Average Customer Review: 4.9 out of 5 stars See all reviews (21 customer reviews)
- Amazon Bestsellers Rank: 443,171 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk Review
Few people have stayed in one place as long as the Basque people have stayed in northern Spain, across the Pyrenees into France, and stretching out to the sea. Basque Country has remained intact from the time of cave paintings to today. The Basque language is a language unlike any other. Even Basque DNA is different from any other European DNA around them. So it should come as no surprise that the food of Basque Country, while similar to what is found in other parts of Spain and France, is distinct to its place and people of origin. Restaurant owner and chef Teresa Barrenechea invites one and all to come sit at The Basque Table and learn while enjoying.
Though nueva cocina has invaded Basque cooking, Barrenechea has intentionally left it aside for another book. She cleaves to tradition in The Basque Table, to the pinchos (like tapas)), first courses, and main courses that make up the traditional meal served in Basque homes. It is a deceptively simple cuisine, something of a tight rope act, that demands of any cook the ability to select the best possible ingredients. When, in a dish like Chuletitas de Cordero (grilled lamb chops), you are only working with the chops, olive oil, garlic, flat- leaf parsley and salt, there's no place to hide. And yet, when everything is exemplary and the chops come off the grill at the perfect moment, the effect in the mouth and in the heart and soul of any diner will defy description. A tough kind of simple, in other words.
A fierce pride shows in Barrenechea's recipe descriptions and food notes. She holds herself to the highest cultural standard. What she aims for and achieves is a replication in print, with an American kitchen in mind, of exactly how a certain dish should taste to a Basque palate.
So take heart in dishes like sweetbreads with garlic and parsley, crayfish in hot sauce, mushrooms with scrambled eggs, white bean stew, roasted fresh ham, chicken Basque- style, fresh cod with red and black sauces, grilled prawns or trout Navarra-style. You may be cooking at home, but you'll be sitting and eating at a Basque table. And there's no other table quite like it. --Schuyler Ingle
Synopsis
Offers more than 130 recipes for soups, salads, vegetable dishes, meat, poultry, fish and seafood, and desserts.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful:
5.0 out of 5 stars
This book is a treasure!,
By A Customer
This review is from: The Basque Table: Passionate Home Cooking from One of Europe's Great Regional Cuisines (Hardcover)
Teresa Barrenchea's BASQUE TABLE is not about the Basque cooking of the American West, or about chic restaurant food produced by a chef with Basque roots. Rather, this book is about the authentic home cooking of the Basques of Spain. Since I'm generally familiar with Mediterranean cooking, many of the recipes sounded familiar to me at first. But, the more I read of Barrenechea's warm prose, the more I came to see Spanish Basque cooking as a unique cuisine, from a very special place indeed. And every time I try one of the recipes on my husband and kids, they claim a new family favorite. This book is getting a lot of use in my house!
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Great book,
By A Customer
This review is from: The Basque Table: Passionate Home Cooking from One of Europe's Great Regional Cuisines (Hardcover)
I received this wonderful book for my birthday. There is not one recipe that I have made that doesn't work beautifully. Bravo! It brings back so many memories from the years I spent in Bilbao and San Sebastian. Highly recommended!!
1 of 1 people found the following review helpful:
5.0 out of 5 stars
The Real thing: a professional Basque cook shows you how,
By A Customer
This review is from: The Basque Table: Passionate Home Cooking from One of Europe's Great Regional Cuisines (Hardcover)
Teresa Barrenechea's book allows you to revel in the sophistication of Basque cooking in your own home. Very aware that not everyone has the time to experiment with three course meals she also includes Basque tapas, or snacks. The recipes are simple to follow but remain authentically Basque - just as Teresa's food in her New York restaurant 'Marichu' is a must for any Basque or Spanish exile in New York longing for the tastes of home. Barrenechea is well known in Basque gourmet circles as the true ambassador of Basque cooking in the USA.In Spain, Basque cooking is without doubt considered the cuisine with a more sophisticated heritage than any other, possibly because the Basques, more than any other people on the Iberian peninsula have long had a deep love affair with food! Many Basque cultural rituals center around food, such as the traditionally male-only cooking clubs. Read Teresa's book if you want to taste one of Europe's best cuisines - and then come and visit us here!
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