Basque Country: A Culinary Journey Through a Food Lover's Paradise

by Marti Buckley

Winner, 2019 IACP Award, Best Book of the Year, International

Named one of the Best Cookbooks of the Year / Best Cookbooks to Gift by the New York Times, Food & Wine, Saveur, Rachael Ray Every Day, National Geographic , The Guardian and more

“Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.”
—José Andrés

Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs.

Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.

Genres: Cookbooks, Cooking, Food, Travel, Nonfiction, Spain, Food and Drink

320 pages, Hardcover

Published September 11, 2018

Reviews

[Jeffrey Caston · Rating 3 out of 5]

I haven't made anything from this one so far, but I intend to. But in my humble opinion, it is a beautiful book and a fitting, loving tribute, but from what I can see so far, not the best cookbook I've recently seen.


Here's what I what I loved about this cookbook:
It is an absolute love letter to the Basque people, their culture, history, and cuisine. That is very cool.

The book is beautifully laid out and constructed. The photographs are wonderfully done.

The recipes profess to be authentic versions of the original dishes. I like that. I like that a lot. I don't want something sanitized or, for lack of a better way to put it, dumbed down.

The author mentions explicitly that you can adjust and make substitutions to what is available to the reader or what their taste might be. For example, I was drawn to the recipe for "Anchovies in Vinegar." Although I have to question a statement for this recipe that "[y]ou can find or order fresh anchovies at your local fishmonger." (I live in the Seattle area and we have a pretty broad and diverse variety of seafood available -- I'm pretty sure if I go to a fish market, I'm going to encounter difficulties getting fresh anchovies.) But I totally appreciate the ability to substitute. It might have been nice however, to get some insight what kind of items might work well if you can't get a specific ingredient. Another example came to mind when recipes called for guindilla peppers. What would be something comparable to that? I didn't see that. (But I may have missed it.) I had to look it up.

Here's what I wasn't crazy about:
Ultimately, I was looking for a cookbook. I appreciated the other elements, but I personally didn't need to be convinced that Basque cuisine was rich and amazing and something to try. I needed a cookbook. I mostly got that.

But one other thing. Although I am far from easily offended, I found the first sentence of the introduction irritating: "Basques are uniquely obsessed with food."

The definition of unique is "being the only one of its kind" and "unlike anything else."

So what the author is telling us is the Basques are the only people obsessed with food? Really? So all the people of NOLA, they aren't in love and obsessed with their regional cuisine? And Japan's Tsukiji market, that's just a casual hobby for fishers and sushi chefs? I don't think so. Neapolitan pizza has recognized certifications, right? And France, they don't have (completely justifiable) obsessions with their wine and cheese, etc.? I recognize this is a bit of a rant and maybe a bit critical. But they lost a bit of credibility by the inferences raised in the introduction. Just my opinion.

Yes, I am fully aware that Basques really really REALLY love their cuisine. And rightly so. I would too. Heck, I do and I've never even been there. But they're not the only people that do.

Okay, enough of that. I read a bunch of the recipes I am interested in. The directions are in a sort of narrative format, not numbered lists. If I'm cooking something, I would prefer a numbered list of step by step instructions. It's maybe a bit too easy to lose track of where you are while cooking if it is just a bunch of paragraphs. I'll fully admit however, that could just be me.

Overall:
I liked this one overall. I can't wait to try making Rice and Clams or Salt Cod Stew. It looks like a better travel book than a cookbook, but I still want to try this because it is a cuisine I have been curious about and dying to try and since it looks like getting over to Basque country is gonna be a challenge for at least a little while, I wanted to learn how to make some iconic dishes. I think I got that. I'll undoubtedly post an updated review once I try one or two and see how they turn out.

[Mary · Rating 3 out of 5]

Buckley, once a chef in Birmingham, now an eight year resident of Basque Country has been collecting recipes and eating her way into an understanding of traditional Basque cuisine. Step by step recipes, simple but, notes Buckley, not easy (though they seemed pretty easy to this reader) are aimed at the home cook and encourage adaptation.
After a fairly lengthy intro that explores Basque history, culture, language and its people, Buckley begins her first chapter on appetizers. Chapters include regions and their specialities as well as types of dishes. One thing that is missing is a pantry section on what foods people will need to have on hand. The recipes suggest that people will be familiar with most of the ingredients except for the cheeses and some of the peppers like the choricero.
Recipes are both simple to prepare, Spanish ham, goat cheese and sun dried tomato on toast, and mildly complex, beef stuffed piquillo peppers. Some require quite a bit of work to make a filling then stuff a pepper, for example but many have just a few ingredients and come together quickly, particularly the soups, fish dishes, which emphasize strong fish flavors of anchovies, tuna and salt cod, and sides. Often the dishes have five or fewer ingredients, which makes the quality of the ingredients of prime importance. Desserts are limited with a few pastries, a sweet bread with pork rinds in it, puddings, a couple of cookies, and perhaps the most well known, the Bilbao brioche buns with buttercream.
Pictures and essays throughout. The fill page picture combine scenery and food shots. Essays talk about food history

[James · Rating 3 out of 5]

More of a tourist guide to Basque food culture than a cookbook, it's a fun read once sort of thing. If you're a foodie planning to traveling in this region, then you should give it a read.

[Kris Rafferty · Rating 5 out of 5]

Please, someone, make these recipes for me. Please? Lots of fish. Lots of other things, too. Simple ingredients combined in unique ways. Kudos. I could live on the recipes in this cookbook. Easily.

[db67671321 · Rating 4 out of 5]

Read this as a tour guide for Basque cuisine. Appreciate how this book includes pieces of regional history along with the recipes. The food I had in Basque had about 60% overlap with what is mentioned in this book. Of course, you can also do what my hubby has done to know about Basque culinary culture in 10 mins - chatgpt.

[Ardys · Rating 5 out of 5]

I read none of the recipes and all of the side bars about culture and eating in the Basque region. Great intro for summer 2023 in Hondarribia.

PS. Good recipes that we’ll be trying out.

[Jack · Rating 5 out of 5]

My people know how to eat

[Catherine Woodman · Rating 4 out of 5]

Beautiful cookbook that takes you through some of the most magnificent cuisine in all of Spain. Highly recommended.

[Cat Gaa · Rating 5 out of 5]

Buying this book on Kindle is an injustice - this book is screaming to be held, dog-eared, treasured in your kitchen or on your coffee table.

I have been following Marti Buckley since she moved to Spain - I had moved shortly before to the smack other side of the country, the land of tapas and sangria and olé. Where I was slurping up pescaíto frito at a neighborhood bar in Seville, Buckley was sidling up at pintxos bars in San Sebastián's old town; ever since, I have followed her culinary journey and was excited to get my hands on her book.

To someone who lives in Spain's most "olé" corner, Basque cuisine seems intimidating, vanguard and sworn to a secret cult where you need a special invite to enjoy it. Buckley's book is anything but - exploring the roots of this rustic, varied corner of Spain as if passing down a family recipe or two. The pictures add texture to context, the anecdotes speak to Basque tradition and the recipes easy to follow and zeroing in on the cornerstones of the region's gastronomy. Marti Buckley makes the Basque Country as glamorous as it is homey, as new age as it is old school and as accessible as it is secretive.

But do yourself a favor and buy the physical book.

[MadRead · Rating 5 out of 5]

An excellent addition to a cookery book collection, and a must for anyone living in Spain or living abroad and wanting to evoke the feeling of really being here. There is a real insight to the Basque lifestyle, culture and history which I found really interesting, and really helps bring alive the setting for these recipes. Having visited San Sebastian I was familiar with the Pintxo section, and excited to try these recipes out immediately. What was more foreign to me was the true Basque style in the dishes later in the book and I really enjoyed the narrative provided by Marti Buckley that goes along with each recipe, in addition to some really evocative and enticing photographs. Every recipe has an accompanying picture which for me is super important. I am keen to try out some of the more rustic recipes and would be keen to have a copy of the book for winter in particular to try the soups and stews. Highly recommended from an educational and cookery perspective. I can't wait to get a paper copy!

[Madison Tolson · Rating 5 out of 5]

I still need to work my way through more recipes, but I picked this off a shelf, tried to talk myself out of another book purchase, and then couldn't get it off my mind. So I went back for it immediately. I love the cultural and regional explanations, and I love that euskara words for the dishes are also used. So far I have made the basque cheesecake for a dinner party and it turned out phenomenally.

[Aleksandar · Rating 5 out of 5]

Amazing book about Basque Country - literally the only book you will ever need to understand this region and its food. Photos are done superbly well, recipes are detailed and true to their origins, every single piece of culture is covered.

[Deborah Cleaves · Rating 4 out of 5]

I’m not sure I’ll ever make one of these recipes, but I have loved reading and learning about this obscure cuisine.

[Samantha Jones · Rating 5 out of 5]

This book takes you there, great recipes and delicious visuals.

[Nicholas Trandahl · Rating 5 out of 5]

My favorite cookbook of my favorite region on the planet! Simple and tasty cuisine!

[Aasinathena · Rating 5 out of 5]

Solid old worldly traditions and food that goes the same way. Love this book !

[Soc Page]

lovely travelogue type of book with some recipes illustrating the areas spotlighted.

[Philip Baldwin · Rating 5 out of 5]

Great introduction to Basque culture and food. Tasty Recipes.

[Jenny · Rating 5 out of 5]

I really appreciated the stories, history and information that was shared in addition to the recipes. This is a cookbook that is to be read and used. And the photography is beautiful.

[roxi Net · Rating 4 out of 5]

Coming from Latin Caribbean culture, I've always been interested in the Spanish roots - Basque included. The very first section "Pintxo" reminds me of the "Pinchos" (skewers) that I'm familiar with, but in Basque, "Pintxo" in not just food on a stick. The obvious interest and love of the Basque culture and food comes through in this book. I found it fascinating to learn so much about a culture in one book. From how to order specific food, to preparing it, and learning of the history of this region, I enjoyed Basque Country immensely. The only downsides (for me) are that the directions aren't numbered by steps (which is something I need :D)) and my family isn't keen on a lot of the ingredients featured (certain fish, veg, grains). Upside is, more for me.

[Tina Izguerra · Rating 5 out of 5]

I simply could not put this book down. Marti Buckley's "Basque Country: A Culinary Journey Through a Food Lover's Paradise," offers a real adventure into the lifestyles and culinary traditions of the Basques. I highly recommend this book to people who are looking to shake things up and add something new to their culinary repertoire. If you are up for something vibrant, fresh, and full of adventure and tradition, this book will quench your thirst. Like most cookbooks in this price range ($35 US, $55 CAN), readers get almost 100 recipes, along with beautiful photographs of the Basque landscape, community, and food all captured by Simon Bajada. It contains a rich narrative and insightful commentary on both the historical background and present-day lifestyles of the Basques. There are recipes for everyone both beginner and advanced. I tested a few of the recipes including the Spanish Omlete, Rice with Clams, and the Riojan Potato-Chorizo Stew. All three recipes were clear, concise, and came out beautifully, although I think the stew could have done with a fresher or maybe different Spanish chorizo than the one I found at Whole Foods. Buckley offers an adventure, unlike anything I have seen this year. It is worth every dollar to catch a glimpse of this beautiful land, to experience the cider houses, festivals, pilgrimages, and dining societies all through her vivid depiction of the landscape, the authentic recipes, and Bajada's photography. Buckley's interpretation of the Basques cuisine is both captivating and delicious.

[Corisa · Rating 5 out of 5]

Before obtaining my ARC of Marti Buckley's "Basque Country: A Culinary Journey Through a Food Lover's Paradise," I had very little knowledge on the Basque regions. Since food is a universal language I figured this would be a great introduction. However, it's no ordinary cookbook - it's a guide filled with collections of anecdotes by Buckley, vibrant photographs and fresh recipes, that tells the story of the Basque lifestyle and culture. The simplicity of taking a fish and marinating it with culture and history, is what makes this an exquisite treat.

[Marzie · Rating 5 out of 5]

The Basque Country, which straddles the Northwest corner of the Pyrenees in Spain and France, is home to a unique culture and linguistic heritage and truly delicious food. My husband is part Basque and I'm lucky to have traveled in the Basque country more than a few times and to have enjoyed their cuisine. One of the things I love about Basque food is the emphasis on simple, flavorful preparations reflecting seasons, and the fact that processed food is virtually unheard of in this region. It's easy to eat gluten-free! Buckley gives the reader an introduction to the Basque country and offers up sections with simple recipes, offering context on these foods in the Basque culture. Buckley's book focuses on the Spanish Basque Country. She offers only a brief discussion of Ipparalde, the French Basque provinces which she describes as less authentic for various geopolitical and economic reasons than the Spanish Basque regions.

Pintxos (Pinchos en español), which are, according to Buckley, distinct from Spanish tapas,* are a bite size bit of food pierced with a toothpick, and are miniature cuisine items, often punches of flavor combinations. Zopak (Sopas) are soups and Buckley offers a variety of simple soups and more traditional seafood soups including soups with bakalao (bacalao- salt cod) or hegaluze (bonito del norte- albacore tuna). After the appetizer recipes, there are a selection of Barazkiak eta Haragiak (pescados y mariscos- fish and shellfish, staples of the Spanish coastal diet) recipes followed by a similarly lengthy section of Barazkiak eta Haragiak (carne y veruduras- vegetables and meat) in which you can find some of the classic Basque lamb dishes and stews. Here you can find dishes like the classic Pil Pil preparations or Marmitakoa, a tuna and potato stew. Gozoak (postres - desserts) in the Basque country often tend to be either dairy-based or tartas/tarts, flour-based and less sugary than those in France, or from the Arab influence in the south of Spain. The recipes are, by and large, very easy to prepare. Sourcing ingredients may be more of a challenge for those living in areas without an authentic Spanish grocery store (you might want to check out any Portuguese groceries, too) but Buckley has you covered with a list of online stores. Buckley also provides a handy translation guide for the English, Basque, Spanish and French names of the dishes.

No book on the food of the Basque country could be complete without mentioning Txakoli (pronounced Chá-ko-lee, accent on the first syllable), the unique wine of the region first referenced in the sixteenth century. It's a crisp white wine with a sour and sometimes salty flavor, that is a common apertif in the warm season. The uninitiated may be shocked by the unusual flavor. Pair it with a bit of chorizo, tortilla or some pintxos on a hot summer day and you'll begin to get why it's so popular. Txakoli is one of the most iconic Basque items in this book and a must try for the adventurous.

Many of the dishes offered in this book can be found throughout Spain and I'm sure many a Spaniard would argue vigorously that these are Spanish dishes and frankly, because of the cultural permeation of classic Spanish cuisine from one province to another, it's pretty hard to say some dishes are exclusively Basque versus say, Galician, Asturian or Cantabrian. There are strong regional associations for the origins of some dishes, though. For example, you can get paella in Á Coruña, a northwestern province of Spain, even though it's a classic Valencian dish. Valencia is a province on the East/Mediterranean coast of Spain.) Some dishes, for instance fried Gernika peppers with salt, simply have variations in traditional Spanish cuisine based on regional peppers like the Galician Padrón peppers, prepared in the same style. I don't think many will argue that Pil-Pil dishes or Marmitakoa are Basque! In any case, this book is a visually pleasing introduction to the Basque culture and the Basque food ethos, which is a diet rich in flavor, and good quality ingredients.

Basque Country released on September 11th and is worth a look if you are interested in delicious food with relatively simple preparation to your table. Along the way you'll learn about one of the most fascinating regions of Spain.



Map of the Basque Country showing historical and present day regions of Euskadi, the Basque Autonomous community in Spain, and Ipparralde, the French Basque region.

*I predict howling about this statement from the Spaniards in my and my husband's families.

I received a Digital Review Copy of this book from Artisan Imprints, via Net Galley.