By the Atlantic
The Food & Cooking of Southwest France and Spain
by Caroline Conran
Paperback (Published)
(September 2016)
ISBN: 9781909248472
6.1 x 9.17 inches
Price: $28.00
In stock
This book is about the food culture of the Basque Country, the region located in the western Pyrenees that straddles the border between France and Spain on the coast of the Bay of Biscay. In recent years Basque food has become much more well known through such traditions as pintxo – small, snack-sized appetizers – served in bars around the world. Culinary excursions in the Basque Country, including pub-crawls (Txikiteo) to sample pintxo, involve coming across locations, restaurants and dishes with what to non-Basque speakers carry explosive sounding names Berasategui, Arbalaitz, Arzak, and Atxa, reflecting the fact that the Basque language is unrelated to any other language family. The food is as unique as the Basque language and needs an accomplished cook and food historian to help introduce it, a role which the legendary Caroline Conran in By the Atlantic masterfully fullfils.
Foreword
Introduction
Chapter One: The Taste of South West France
Chapter Two: Basic Sauces and Accompaniments
Chapter Three: Pinchos, Tapas and Salads
Chapter Four: Soups
Chapter Five: Rice, Eggs and Corn
Chapter Six: Fish and Seafood
Chapter Seven: Poultry and Feathered Game
Chapter Eight: Meat and Furred Game
Chapter Nine: Vegetables, chillies, and pulses
Chapter Ten: Desserts, Baking, Fruits and Nuts
Bibliography
Index
Plates
- By (author) Caroline Conran
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