Wynn Writer
I'm pleased to see some great cookbooks about the single culturally-Basque cooking and Basque people, with their own language, culture and traditions. Out of that came a strong tradition of male "cooking clubs," txokos (now more than 1,000 txokos, pronounced "cho-kos"), Basque closed "gastronomic societies," (actually communal kitchens and dining halls), where members-only (and once men-only) cook with their friends, keeping Basque recipes, language and culture alive. Sources: Amazon, Wikipedia, The Salt.
Source: https://www.amazon.com/Gerald-Hirigoyen/e/B001IXPRMY/ref=dp_byline_cont_book_1
Amazon.com: "In Basque, José Pizarro shows readers how to create some of the best-loved dishes from this area at home," giving us 80 recipes, including traditional Basque dishes such as bacalao (salt cod with pisto and allioli), hake "a la plancha" with oven potatoes and Romesco sauce, and wild mushrooms with scrambled eggs. "He dispels the myth that creating tapas and traditional Spanish fare is a laborious task, and shows you how to bring the great experience of dining in the little bars of San Sebastián to your own kitchen." Goodreads link. Amazon preview.
Amazon: "Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. In this much-anticipated and deeply personal debut, Raij and Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook. Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij’s careful but encouraging instructions, you can even master Squid in Its Own Ink—a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter..."
Goodreads: "A collection of 100 Basque recipes from Alex Raij and Eder Montero, the acclaimed chef-owners of New York City restaurants Txikito, La Vara, and El Quinto Pino. Few cuisines have captured more diners' imaginations, or inspired more chefs and restaurants around the world than that of Spain..." Amazon preview.
Goodreads: "Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish--grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods--and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, PINTXOS is all you need to host an authentic and stylish tapas party at home.
Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish--grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods--and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, PINTXOS is all you need to host an authentic and stylish tapas party at home. "
Amazon: "Basque native Gerald Hirigoyen, named one of America s best chefs by Food & Wine magazine, celebrates the food and memories of his beloved homeland." + Hirigoyen's The Basque Kitchen: Tempting Food from the Pyrenees (1999) : **Amazon preview.
