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By the Atlantic

The Food and Cooking of South West France and Spain

Caroline Conran

EPUB
18,00

Prospect Books img Link Publisher

Ratgeber / Essen & Trinken

Beschreibung

This book is about cooking and lifestyle in both the French and Spanish Basque regions, since, sharing their own language, the two countries are really one nation. The small towns are unlike any other, with restaurant names that sound explosive, Berasategui, Arbalaitz, Arzak, and Atxa. Basque food is all the rage, and pinchos, using fish, garlic and saffron mayonnaise and chorizo, are very popular. From the basic recipes and sauces to complicated fish feasts, you will be able to create a Basque meal from scratch. The region and food need an accomplished cook and food historian to explain; this Caroline Conran has done.

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Schlagwörter

salt cod, cheese, cochon, furred game, Gascon, transhumance, pork, anchovies, mountains, piment d'Espelette, basque, pigs, tourin a la tomate, Lenten soup, red pepper, a la plancha, fish soup, Bilbao, basque rice, lomo, Biarritz, cecina