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.
ALEXANDRA RAIJ and EDER MONTERO opened El Quinto Pino in 2007 followed by Txikito, New York's only Basque restaurant, in 2008. In 2012, they expanded to Brooklyn with La Vara, a restaurant whose dishes express the intersection of the Moorish, Jewish, and Christian foodways in Spain. REBECCA FLINT MARX is a senior editor at San Francisco Magazine and the winner of the 2013 IACP Bert Greene Award for Culinary Memoir for her essay "From Sex Cake to Spurned Salad.
"Dining at Alex Rajj and Eder Montero's Txikito is like reading a
love poem to the Basque Country, and their cookbook reflects that
--VICE Munchies Staff "The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito is a gorgeous deep dive into the cooking of this very special region [... ] The book is jam-packed with lovely family stories, rich descriptions of the dishes--some familiar and some that will be very new to you--and excellent tips about what to look for when selecting ingredients, no matter how simple or complex a recipe may be."
--Tina Ujlaki, Food & Wine Magazine "This stellar collection offers 116 original, fresh recipes that without exception stimulate the taste buds and inspire cooks to rush into the kitchen. [...] Campfire trout, butterflied and baked with jamon iberico and garlic, is simply wondrous, as is the paprika-marinated pork loin roast. Sweets and beverages round out this superb cookbook, an outstanding introduction to traditional Basque cuisine."
--Publishers Weekly starred review "The recipes from this stunner come from a trio of New York City restaurants--Txikito, La Vara and El Quinto Pino--but reading it feels more like taking a trip to the Spanish countryside. As much a travelogue as it is a primer, it's a perfect introduction to one of the world's most ancient and interesting culinary traditions."
--PureWow "Packed with basics (e.g., poached eggs, mayonnaise, fish stock), pinxtos (small plates), seafood dishes, and more, the book will tempt seasoned cooks and armchair travelers. Part cookbook, part travelog, this richly descriptive title is a pleasure to read and recalls evocative, landscape photography-rich works."
--Library Journal "Chef Alex Raij is magnificent, and her restaurants are among my favorites in New York. Now, with The Basque Book, she's written an essential cookbook."
--Anthony Bourdain "Alex and Eder are doing beautiful things with humble ingredients. They're cooking the food you really care about--and they're doing it well."
--David Chang, chef/founder of Momofuku "Of course, the title is all it takes to seduce me--but so does this very handsome book. The only thing more difficult to translate than the Basque language is Basque cooking, and with The Basque Book, you will be able to eat it like a Basque. What could be better than that?"
--Mark Kurlansky, author of The Basque History of the World and Salt: A World History "Alex Raij and Eder Montero have created an ode to Basque cooking that's as intimate and approachable as their own kitchen. It's just as delicious, too--each recipe rich not only in flavor, but also in feeling."
--Dan Barber, chef at Blue Hill and author of The Third Plate "The soul of a country is reflected in many of its most quotidian aspects, including its cooking. And Alex Raij and Eder Montero know this well--as well as they know how to cook. That's why this book is much more than a brilliant recipe collection filled with good ideas, techniques, or surprising flavors from two of the most successful Basque and New York chefs. It is a journey through the customs, landscapes, and history that have shaped one of the oldest and most enigmatic cultures of Europe, that of the Basque people."
--Andoni Luis Aduriz, chef and author of Mugaritz
"It is a relief for a cookbook reviewer to find a cookbook written by chefs who successfully translated professional recipes into home kitchens. Alexandra Raij and Eder Montero did an admirable job in The Basque Book providing a large collection of excellent Basque recipes."
--San Francisco Book Review