- Paperback: 232 pages
- Publisher: Harvard Common Press,U.S.; Reprint edition (1 Dec 2002)
- Language English
- ISBN-10: 1558321411
- ISBN-13: 978-1558321410
- Average Customer Review: 4.9 out of 5 stars See all reviews (21 customer reviews)
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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 --This text refers to an out of print or unavailable edition of this title.
Synopsis
Offers more than 130 recipes for soups, salads, vegetable dishes, meat, poultry, fish and seafood, and desserts.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format: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
Format: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
Format: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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Most Recent Customer Reviews
A truely wonderful cookbook!
After trying a few of the apparently simple recipes I was amazed at the uniqueness and the depth of flavors of these wonderful Basque dishes. Read more
Published on 10 Aug 2009 by R. Giles
Her book is the only complete Basque Cookbook
Her Book is the best Basque Cook book on the market. We are a cooking equipment store and cooking school for the chef at home. Read more
Published on 22 Feb 1999
Simply the BEST. Great cuisine shown in a great book.
I'm sure Basque Cuisine will now be known worldwide through this excellent book. It contains the best recipes of the great Basque cuisine clearly explained.
Published on 11 Feb 1999
The book of the year!!!
This is the first time that a compilation of these great recipes are available to the public. Highly recommended.
Published on 9 Feb 1999
Delightful recepies. Written exquisitely.
For all those in love with Basque food...this is the definitive book! Ms. Barrenechea takes you on a delightful tour of the most exquisite recipies from this rich region of Spain. Read more
Published on 9 Feb 1999
An extraordinary book to keep it next to the pots
I am delighted to read The Basque Table, more over to try the recepies. Just a perfect gift for those who love to eat real Basque cuisine. Congratulations!
Published on 9 Feb 1999
Thankyou Ms. Barrenechea! You are the best.
It's hard to describe, for all of us lovers of the Basque Country, it's people, culture and food, and who leave in this remote part of the world the joy and excitment felt after... Read more
Published on 4 Feb 1999
Excellent, easy to follow and amazingly authentic.
After having had the privilege of visiting Mrs. Barrenecheas Manhattan Restaurant, it was no surprise to find her book as fresh, authentic, simple and yet magnificent as her... Read more
Published on 4 Feb 1999
An interesting history of basque cooking
After reading Barrenechea's The Basque Table I have definitely changed my idea of what a well written cook book is all about. Read more
Published on 2 Feb 1999
Real, real Basque cuisine.
Finaly I've found a book with basque recipes in the way we like them in Spain.
Published on 1 Feb 1999
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