PDF Ebook Life and Food in the Basque Country, by Maria Jose Sevilla
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Life and Food in the Basque Country, by Maria Jose Sevilla
PDF Ebook Life and Food in the Basque Country, by Maria Jose Sevilla
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Ask any Spaniard where you will find the best food in the country and the answer is invariably the Basque provinces. In this beautifully written book, Marìa José Sevilla describes the region through the eyes of men and women whose lives embrace every aspect of its cooking and culinary traditions, and records the recipes she has learned from them. The author takes us from market to caserìo, or farmstead, and shows how the strength of Basque cuisine comes from the quality and range of local produce: superb fish from the Cantabrian coast, cheeses and wild mushrooms from the mountains, and vegetables and fruit—including apples for cider-making—from the caserìos of the valleys. Through her portraits of a fisherman, a craftsman of wooden cheese-making utensils, a wine producer, and a young city housewife, the author shows the historical influences and fierce regional pride behind this distinctive culinary repertoire. Finally, three professional chefs take us into their kitchens, and show us how their superb cooking is based on rich popular traditions. More than eighty authentic recipes punctuate evocative descriptions of cultural and culinary traditions, making this an ideal book for the inquisitive traveler who enjoys good food.
- Sales Rank: #1005141 in eBooks
- Published on: 1998-04-22
- Released on: 2012-07-31
- Format: Kindle eBook
From Library Journal
Despite its title, only the Spanish-Basque region and cuisine is discussed in this combination cookbook and social commentary. The difference between Spanish- and French-Basque cuisine is that the latter is based on fruits of the land, meat and maize, while fruits of the sea are more prevalent in the former. This explains the preponderance of fish dishes in the 80-plus recipes here. They are interspersed with the narrative, which describes the traditional life of market and farm, fisherman, craftsperson, wine producer, city housewife, and chefs. There is a necessary glossary, a good general index and one for the recipes in both English and Spanish. Best suited to the specialist in Basque customs; the ingredients and cooking methods would be hard to duplicate elsewhere.
- Sondra Brunhumer, Western Michigan Univ. Libs., Kalamazoo
Copyright 1990 Reed Business Information, Inc.
Review
Charming and unobtrusively scholarly. (Kirkus Reviews)
Sevilla creates portraits in miniature. (Publishers Weekly)
Language Notes
Text: English (translation)
Original Language: Spanish
Most helpful customer reviews
19 of 20 people found the following review helpful.
No ordinary cookbok
By Charles Augustine Ferrin
I've been wanting to practice European cooking for sometime, so I decided to start with Europe's first family, the Basques. This is a continent that takes pride in its sophisticated culinary tastes, and this cookbook shows that the Basques are no exception. The section on wild mushrooms alone demonstrates the refinement of Basque cuisine. The recipes are excellent (although they can be quite difficult), but I was most impressed by the author's prose apart from the recipes. This is one of the few cookbooks I've read that qualifies as good literature, and it deserves to be reviewed and appreciated as such. Moments of lyrical excellence shine through even in translation, and Sevilla should be commmended for crafting such a unique work. Its almost an anthropological study, but in the new style that shies away from dry exposition in favor of a more personal engagement. I recommend this book to cooks and readers alike.
0 of 0 people found the following review helpful.
Five Stars
By Alexios
A nice recollection of stories and recipes from Euskal Herria!
0 of 4 people found the following review helpful.
Life & Food In the Basque Country
By KATHY WILSON
I haven't gotten to read it all yet. I was gathering Basque information for a display at our family reunion. We are of Basque descent.
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