la cocina vasca: recipes and traditions of the spanish basque country

Cocina Vasca explores the cooking and traditions of Spain’s most exciting food destination--home to the world’s most celebrated restaurants and chefs, with the city of San Sebastian at its heart that proudly has 16 Michelin-starred restaurants.

Few cuisines have captured more imaginations than that of Spain, but ask a Spaniard where to find the best food in the country and the reply will most certainly be ＂in the Basque Country.＂ The culinary traditions of the region are among the most fascinating in the world and in Cocina Vasca María José Sevilla take readers on an illuminating tour. Along the way she introduces iconic ingredients, unique cooking techniques, and traditional dishes that have inspired some of today’s most celebrated chefs.

The book offers an introduction to Basque cooking through 75 recipes, ranging from the delicious bite-size tapas known as pintxos to more substantial fish and meat plates, as well as delicious desserts, including the legendary Basque Cheesecake. Illuminating essays that shine a light on the most interesting aspects of historical food traditions, as well as the modern scene, are set against a backdrop of the stunning images of the people and surrounding landscape.

María José Sevilla is an expert in Hispanic gastronomy and viticulture. She has written a number of books including Cocina de Andalucia for RPS and is a member of the British Guild of Food Writers and the Grand Order of Wine Knights (the highest recognition of experts in the field). She holds the Diploma of The Wine and Spirit Education Trust and is a previous winner of the prestigious Glenfiddich award for food writing. Her time is split between London and Spain.