'Cooking is a perfect vocation for people who like to find and make connections' says the author of this exquisite Basque Book, and based on my experience, I particularly agree with. Food brought a lot of new friends and happy connections into my life, and helped me to start a journey of tastes and colours that I hardly imagined less than ten years ago.
The Basque Book is first and foremost about a cuisine whose history and menu we easily ignore. After starting to read the book I tried to think about one single Basque restaurant I know in Europe, particularly in Germany or France or Switzerland. Nothing by far, and I am usually quite in my own element when it comes to remember unique food memories.
The recipes, organised in chapter dedicated to main ingredients or cooking methods - Fish, Eggs, Stews, Vegetables - are the usual meal served at the Txikito restaurant in NYC. There are 114 recipes, based on 14 years of daily cooking experience, of a Basque chef and his Jewish-Argentinian wife. The ingredients are basically simple, but combined in infinitely delicious way. The success is a matter of practise: 'If you know how to pitch out good raw ingredients, you can cook Basque food'. The good news: it is not a highly technical cuisine, so all you need is to be in the right environment to learn the right moves and taste matches. Another good news: 'Basque food makes you a better cook. It teaches you to respect ingredients, embracing and amplifying their natural flavors'.
More than a way of eating, Basque cuisine is also a high-end identity matter: 'Cooking is very much its own language and by maintaining their culinary traditions, the Basques kept alive a food-driven lexicon, assured many Basque words lived on even for urban Basques'. At the end of the book, an extensive lexicon is provided in order to offer to the reader the proper explanations for the terms and ingredients used. For instance, did you know that the Basque version of tapas is pintxos bar?
The recipes presented can be easily organised in variants of menus to be served all round the week. Before the reader is introduced to the recipes as such, there are specific explanations given about ingredients such as salt - how to used, how much and why, often in combination with oils for various preserves too, how to develop your art of mayonnaise - if you have any, as I am a complete illiterate in this respect - or how to properly prepare the sweet onions 'the foundation of all the Basque mother sauces'.
Shortly, it is a book worth a read, interesting not only as a cookbook, but for the entire anthropological and historical approach.
Disclaimer: Book offered by the editor in exchange of an honest review
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