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The Basque Kitchen Hardcover – Apr 22 1999


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Product Details

  • Hardcover: 272 pages
  • Publisher: Cookbooks (April 22 1999)
  • Language: English
  • ISBN-10: 0067574610
  • ISBN-13: 978-0067574614
  • Product Dimensions: 2.5 x 20.6 x 23.9 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 3.4 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: #847,464 in Books (See Top 100 in Books)

Customer Reviews

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Format: Hardcover
This book is full of gorgeous pictures and inviting, unusual recipes. Most of the recipes are relatively simple, although some hard-to-find ingredients are used. Its a great book; it could have used some more careful editing. Some of the directions seem puzzling or incomplete. A good book for an experienced cook, but probably a poor choice for a novice.
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Format: Hardcover
Nestled between the two cusine powerhouses of France and Spain, the Basque are influenced by these two, yet retain and developed a food tangent of their own.
Here, Chef Hirigoynen shares his passion for this region and its food. He takes liberties at times to add his own touches, which he has been serving up in his restaurants in San Francisco.
He provides a complete two page listing of sources for the hard-to-find ingredients as well as a listing of restaurants, etc. if one tours the Pyrnees region.
I've tried with delight the Sea Bream with Garlic Vinaigrette "A La Concha", Lamb Stew with Mixed Nut Pesto, and Quince and Goat Cheese Layer Cake with Candied Pine Nuts.
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By FNU MNU LNU on June 14 2000
Format: Hardcover
I took the book to France with me. It enriched my enjoyment of "Veal Stew With Peppers" in Espelette, and the mayor of that town (and owner of the restaurant where we dined) was pleased (and proud) to see that I had his friend's book. If you buy cookbooks to explore (and not just to cook) you may like this. Its a great gift for anyone who is headed to the Basque country.
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By M.A. on Jan. 20 2000
Format: Hardcover
I'm a tough customer for cookbooks, but this one is a winner on many fronts for me. The recipes are exciting and different from the many other European regional cookbooks, the history is interesting, the photos are beautiful, and best of all for me, the recipes are nearly fool-proof. I delighted my friends one night recently with the lamb stew - fabulous - and my husband has made the haricots verts salad a staple in our home. The gateau basque and chocolate "rocks" are both unforgettably wonderful. I highly recommend the book to anyone interested in adding some wonderful new flavors to their kitchen.
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Format: Hardcover
So Seared Ahi Tuna Steaks with Onion Marmalade and Lentils is Basque? Because there's tuna in it and the Basque dish, Marmitako, is also based on tuna (bluefin tuna, by the way)? No. Mr. Hirigoyen's dish, which can be perfectly OK, is the typical French/Californian concoction with maybe a touch of Asian in it. Again: very fine, but Mr. Hirigoyen should avoid using the misleading word, "Basque", in the title. The Basque Country is about 85% on the Spanish side of the border, south of the Pyrenees and the Bidasoa river. While the "Spanish Basque" chefs have remained adamantly Basque, and have indeed "Basquified" to a large extent all of modern Spanish cookery, the "French Basque" chefs have let themselves, for many decades, become thoroughly "Frenchified", learning in French culinary schools and following the edicts of classic French cuisine. This becomes apparent in Mr. Hirigoyen's constant use of butter, not to mention many of his techniques.
One of the top two chefs now working in Iparralde (i.e. the French part of the Basque Country), Christian Parra of L'Auberge de la Galupe in Urt (the other is Firmin Arrambide, of Les Pyrénées in Saint-Jean-Pied-de-Port), once told the French magazine Gault-Millau: "You know why the Spanish Basque chefs are better and more creative than we are? Because we all have a well-worn copy of Escoffier's cook next to our kitchen, and the Spanish Basques haven't even heard of Escoffier.
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Format: Hardcover
I scanned Mr. Hirigoyen's book and did not buy it, even though I am always on the lookout for books on the cuisines of Spain and Spain's Basque Country. What put me off was the recipe for patatas a la riojana, which called for no chorizo and included butter and white pepper (as did many of the so-called Spanish Basque recipes). Patatas a la riojano just happens to be one of my favorite folk dishes in Spain. As the name implies, it comes from the great Spanish wine region, La Rioja, which also has a Basque section, La Rioja Alavesa. In my trips to La Rioja, probably 30 by now, I have had patatas a la riojana numerous times, never without chorizo. In fact, patatas a la riojana is also known by its more common name, patatas con chorizo. I have also helped make bacalao al pil-pil and I can assure you, there is nothing easy about the versions I have seen made, contrary to Mr. Hirigoyen's assertions. As a widely-published writer on the wines of Spain, I was shocked by Mr. Hirigoyen's lack of knowledge about the wines of the Spanish Basque Country. As to French Basque food, perhaps the book is much stronger, but I know little about the subject. Spain and France, Basque or not, are much different in their approach to food, IMHO
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Format: Hardcover
The Basque Kitchen is a beautiful book. From cover to cover, photographs offer the reader vast exposure to the Basque country and its unique cuisine. A carefully crafted introduction orients the reader to the culture in which Hirigoyen developed his talents.
For years, San Franciscans have been fortunate to enjoy Hirigoyen's exceptional talents for at Fringale and Pastis. Now those who wish to can experiment with his recipes at home. I particularly like the manner in which recipes bring Basque customs to American tables by using ingredients most folks can easily gather in local markets.
We can all learn from Gerald Hirigoyen and his wife how to enjoy fine food (and good wine!), not only in their restaurants, but in our own homes.
This book has become my favorite gift for friends!
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