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The Basque Book

Author: Alexandra Raij
Publisher:
ISBN: 1607747618
Size: 28.56 MB
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Whether it's a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. 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: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients - and, quite simply, you will become a better cook.

The Basque Table

Author: Teresa Barrenechea
Publisher: ReadHowYouWant.com
ISBN: 1458757587
Size: 16.61 MB
Format: PDF, ePub, Docs
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In the Basque region of Spain, food and eating are the center of everyday life and the focus of endless conversation. This award-winning, internationally acclaimed cookbook presents 130 recipes for casual, elegant fare from this food-centric region's increasingly popular cuisine. With an emphasis on high-quality fresh ingredients, simply prepared, the Basque style of cooking fits right in with today's back-to-basics focus on whole foods. For starters, there are plates full of pinchos, the Basque version of tapas, including Eggs Stuffed with Anchovies and Tuna, and Smoked Salmon and Asparagus Pinchos. Among main courses, there is a wealth of light and healthy fish and shellfish fare including Cod-Stuffed Piquillo Peppers with Biscayne Sauce and Red Snapper Guernica-Style, and rustic and hearty meat and chicken dishes such as Top Loin of Pork Cooked with Milk, Chicken Breasts with Garlic and Parsley, and Venison with Red Currant Sauce. Soups, stews, salads, and sides round out the feast.

Basque

Author: José Pizarro
Publisher: Hardie Grant Publishing
ISBN: 1743583834
Size: 77.69 MB
Format: PDF, Mobi
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In Basque, José Pizarro shows readers how to create some of the best-loved dishes from the Basque Country at home. He will dispel the myth that creating tapas and traditional Spanish fare is scary and show you how to take the great experience of being in the little bars of San Sebastián into your own kitchen. The food of this region is wonderful to share with your family and friends – but it’s also about fun, informality and not being a slave to your stove! Set to the backdrop of the stunning views of San Sebastian and the rest of Basque Country, you’ll really feel like you’re on a magical holiday in Spain. José has also put together some menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socialising.

The New Mediterranean Jewish Table

Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520284992
Size: 67.52 MB
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"For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.

My Basque Cuisine

Author: Ash Mair
Publisher:
ISBN: 9781742578644
Size: 46.67 MB
Format: PDF
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Ash Mair, chef, writer, author and winner of UK MasterChef: The Professionals presents a skillful interpretation of the food of the Basque Country and Spain in this fabulous volume of recipes suitable for the home cook. The Basque region, taking in a portion of northern Spain and southwest France, has a strong cultural identity and is rightly famed as a gastronome's paradise. The region's fertile pasture and arable lands together with its coastal waters, which offer up an abundant array of fish and seafood, provide the ingredients that make up this traditional cuisine. Cured hams, spicy sausages, hot peppers, sweet almonds, fresh fish and flavourful tomatoes are some of the everyday ingredients that are integral to Basque Country dishes, with the emphasis on fresh, seasonal and local produce. This tempting collection of more than 100 recipes includes many classic dishes, well-known favourites and modern interpretations of traditional recipes including Catalan Fish Stew of Monkfish, Prawns, Mussels and Clams, Basque Onion, Pepper and Tomato Stew, Paella with Chorizo, Morcilla and Wood-roasted Peppers, and Chicken Braised with Cannellini Beans, Tomato and Chorizo. Included too, is a visually appealing selection of tapas and pintxos, and a mouthwatering menu of desserts that will tempt the tastebuds and delight the palate, which are the essence of this talented chef's dishes. Illustrated with beautiful photography, My Basque Cuisine, is a lavish book that is a feast for the eyes and essential reading for every serious cook.

C Rate

Author: Katie Button
Publisher: Flatiron Books
ISBN: 1250059453
Size: 39.69 MB
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The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients. From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.

Romeo And Juliet In Palestine

Author: Tom Sperlinger
Publisher: John Hunt Publishing
ISBN: 1782796363
Size: 10.92 MB
Format: PDF
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Is 'Romeo and Juliet' really a love story, or is it a play about young people living in dangerous circumstances? How might life under occupation produce a new reading of 'Julius Caesar'? What choices must a group of Palestinian students make, when putting on a play which has Jewish protagonists? And why might a young Palestinian student refuse to read? For five months at the start of 2013, Tom Sperlinger taught English literature at the Abu Dis campus of Al-Quds University in the Occupied West Bank. In this account of the semester, Sperlinger explores his students' encounters with works from 'Hamlet' and 'The Yellow Wallpaper' to Kafka and Malcolm X. By placing stories from the classroom alongside anecdotes about life in the West Bank, Sperlinger shows how his own ideas about literature and teaching changed during his time in Palestine, and asks what such encounters might reveal about the nature of pedagogy and the role of a university under occupation.

Tapas

Author: Jose Andres
Publisher: Clarkson Potter
ISBN: 0770434231
Size: 20.88 MB
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The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit. Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include: • Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs • Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster • Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples • Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home. This is a breakthrough cookbook from an extraordinary chef.

Pintxos

Author: Gerald Hirigoyen
Publisher: Ten Speed Press
ISBN: 1607743744
Size: 80.32 MB
Format: PDF
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An authentic small plates cookbook from the top Basque chef in America. 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.

Travels With My Donkey

Author: Tim Moore
Publisher: St. Martin's Press
ISBN: 146687046X
Size: 74.61 MB
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"'A donkey?' blurted my family as one. For a moment it didn't seem they'd ever be able to list all the reasons that made this so entertainingly ludicrous. . . .Yes, I'd never ridden a donkey on a beach or petted one at a city farm, never even pinned a cardboard tail to one's throat after the cake and ice cream....A donkey would be my hairy-coated hair shirt, making my pilgrimage to Santiago de Compostela a truer test of the will, a trial." With these words, having no knowledge of Spanish and even less about the care and feeding of donkeys, Tim Moore, Britain's indefatigable traveling Everyman, sets out on a pilgrimage to the cathedral at Santiago de Compostela with a donkey named Shinto as his companion. Armed only with the Codex Calixtinus, a twelfth-century handbook to the route, and expert advice on donkey management from Robert Louis Stevenson, Moore and his four-legged companion travel the ancient five-hundred-mile route from St. Jean Pied-de-Port, on the French side of the Pyrenees, to the cathedral at Santiago de Compostela, which houses the remains of Spain's patron saint, St. James. Over sun-scorched highways, precipitous bridges, dirt paths shaded by leafy trees, and vineyards occasionally lashed by downpours, Moore and Shinto pass through some of the oldest towns and cities in northern Spain in colorful company, both past and present. Pilgrims real and imagined have traveled this route throughout the ages, a diverse cast of wayfarers spanning Charlemagne, St. Francis of Assisi, Chaucer's Wife of Bath, and New Age diva, Shirley MacLaine. Moore's present-day companions are no less florid or poignant. Clearly more interested in Shinto than in Moore, their fellow walkers are an assortment of devout Christian pilgrims, New Age spirituality seekers, travelers grieving over a lost love affair, Baby Boomers contemplating the advent of middle age, and John Q. Public just out for a cheap, boozy sun-drenched outdoor holiday. As Moore pushes, pulls, wheedles, cajoles, and threatens Shinto across Spain toward the crypt of St. James in a quest to find the spiritual pilgrim within, the duo overnights in the bedrooms, dormitories, and---for Shinto---adjacent grassy fields of northern Spain's hostels, inns, convents, seminaries, and farmhouses. Shinto, a donkey with a finely honed talent for relieving himself at the most inopportune moments, has better luck in the search for his next meal than Moore does in finding his inner St. Francis. Undaunted, however, Man and Beast finally arrive at the cathedral and a successful end to their journey. For readers who delighted in his earlier books, Travels with My Donkey is the next hilarious chapter in the travels of Tim Moore, a book that keeps the bones of St. James rattling till this day.