The Basque people of Spain immigrated in great numbers to America and the Intermountain West. The Basque people have been tremendously successful in passing down their traditions and lore and maintaining a link to their culture through both cooking and storytelling. This book provides both.
Although she claims these recipes are Basque, I don’t know of many Basques that could afford saffron and other exotic ingredients in those recipes. The ‘lore’ part is stories from America. I didn’t find them genuine or a kind reflection of the resettled Basques. By the way most Basques came to the USA as indentured servants having to pay off the cost of their trip from Spain to America as sheepherders.
Yes, I read cook books. There are several recipes that I did copy and would like to try. I did see a review of this book that was saying these were not actual Basque recipes as they are too poor for the saffron used. I can see if that is from the home country it is used for special occasions. However, I was shocked by the amount of seafood used for the Idaho, Nevada, and Oregon (as I imagine it is the eastern side away from the ocean), and the amount of meat used used some of the recipes - especially when money is tight. There are a few new ideas I want to try. As for the the lore there were a couple of stories I enjoyed, but really felt they were a bit insulting to the Basque, and that is why the rating is a three rather than a four.
How did this book find me? I got it at an estate sale. Inside the book of National Parks Service Brochure for the Craters of the Moon. I am thinking this book was purchased by the original owner on that trip. I am planning to put it in an upcoming garage sale a friend of mine is having, and if it doesn't sell it will go to the KTWU Little Free Library.