The Basque Table: Passionate Home Cooking from One of Europe's Great Regional Cuisines

A native of Bilboa, Spain, and chef-owner of two restaurants (both named Marichu in Manhattan and Bronxville, New York), Barrenechea deftly presents the robust cuisine of her homeland. The Basque region extends from north-central Spain to southwestern France, and has its own language, culture and gastronomic heritage. In the introduction, Barrenechea defines the tenets of Basque cooking--fresh, seasonal ingredients, fish and seafood-dominated dishes, simple cooking techniques (roasting, grilling, sauteing) and straightforward sauces--that yield its honest, lusty flavors. Chapters are organized in the traditional Basque dining sequence: pinchos, (finger foods, similar to Spanish tapas), first courses, main courses and desserts. Recipes focus primarily on authentic, home-style preparations like Larruskain Fish Soup, and Potato and Chorizo Stew Rioja-Style; there are such tried-and-true favorites from Marichu menus as Home-Style Roasted Potatoes, and crustless Custard Tart Bilboa-Style; and coastline-inspired dishes, e.g., Baby Eels in Sizzling Garlic, and an assertive, garlicky Red Snapper Guernica-Style. Clear, step-by-step instructions and workable substitutions enable even novices to navigate the recipes; sidebars provide pleasant armchair traveling. Easy, energetic prose and an intelligent ensemble of accessible recipes offer readers an insider's taste tour of Basque cuisine. Color photos not seen by PW. (Oct.)