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Chef and restaurant owner Gerald Hirigoyen invites the reader into The Basque Kitchen. In page after delicious-looking page, Hirigoyen presents what he most loves about the cuisine. And rather than suggest that what he so loves remain frozen in a museum of cuisine, he embraces the foods and cooking techniques he has encountered in Paris and California. His Seared Ahi Tuna Steaks with Onion Marmalade honors his uncle's tuna and onion casserole. But instead of covering a tuna steak with onions and olive oil in a casserole and cooking a long time, Hirigoyen prepares an onion marmalade, then pan sears thick ahi steaks until they are hot and rare, and serves it all on a bed of lentils. He's saying that you have to be Basque to get there, but now that we have all arrived, we're somewhere else, yet connected.
And what a marvelous connection. The vast majority of the foods to be encountered between the covers of The Basque Kitchen are simple in nature, yet complex in the flavors they deliver. Potato and chorizo tortilla, an omelet of onion, potato, chorizo, salt, pepper, and parsley, gains added radiance with a little piment d'Espelette, powdered small, dried red peppers with a distinct flavor. Steamed mussels are prepared with tomatoes, crusty bread cubes, white wine, parsley, and chives. It's a dish from St.-Jean-de-Luz, over which the author proposed to his wife.
Gerald Hirigoyen brings to life the foods of his youth and family, as well as foods he has created from experience and whimsy. Refusing to be confined by tradition, Hirigoyen takes inspiration from Basque tradition and demonstrates the timelessness of the Basque kitchen. The benefits for one and all are right there, page after page after page. --Schuyler Ingle
"To know how to eat is to know enough." -- Old Basque Saying
In my collection of favorite cookbooks, now running over 10 linear feet, this is one of my special favorites. Read morePublished on September 10, 2013 by Una
Through genetic mapping I discovered I was 100 percent basque. But what does that mean? For someone nearly half a century old, who never knew his biological lineage, there are few... Read morePublished on May 31, 2011 by Badoracle
Excellent cook book, very authentic with a touch of refinement illustrated by many pictures and cultural background. Read morePublished on June 28, 2009 by Miren B. Herrschaft
Try the marmitako. This is to the Basque country as clam chowder to New England. The version in this book is excellent and can serve as a springboard for you to create your own... Read morePublished on April 27, 2007 by Logical thinker
Three years ago my son gave me a copy of The Basque Kitchen, written by his good friend Gerald Hirogoyen. Read morePublished on March 23, 2006 by Dr. Steve C. Kemiji
i HAVE OFTEN ENJOYED THE EXCELLENT BASQUE FOOD AT SAN FRANCISCO'S BASQUE HOTEL, SO I WAS QUITE FAMILIAR WITH THE EASY TO FOLLOW AND REALLY AUTHENTIC DISHES IN THIS TRULY FIRST... Read morePublished on November 18, 2005 by J. Rice
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. Read morePublished on May 8, 2004
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. Read morePublished on February 17, 2001 by rodboomboom