Bakers And Basques
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Bakers And Basques
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Author : Robert Weis
language : en
Publisher: UNM Press
Release Date : 2012
Bakers And Basques written by Robert Weis and has been published by UNM Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Bakeries categories.
Mexico City's colorful panaderías (bakeries) have long been vital neighborhood institutions. They were also crucial sites where labor, subsistence, and politics collided. From the 1880s well into the twentieth century, Basque immigrants dominated the bread trade, to the detriment of small Mexican bakers. By taking us inside the panadería, into the heart of bread strikes, and through government halls, Robert Weis reveals why authorities and organized workers supported the so-called Spanish monopoly in ways that countered the promises of law and ideology. He tells the gritty story of how class struggle and the politics of food shaped the state and the market. More than a book about bread, Bakers and Basques places food and labor at the center of the upheavals in Mexican history from independence to the aftermath of the Mexican Revolution.
Basques And Bakers
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Author : Robert Garner Weis
language : en
Publisher:
Release Date : 2007
Basques And Bakers written by Robert Garner Weis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Basques categories.
The Basque Book
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Author : Alexandra Raij
language : en
Publisher: Ten Speed Press
Release Date : 2016-04-19
The Basque Book written by Alexandra Raij and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Cooking categories.
Chefs Alexandra Raij and Eder Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook in this much-anticipated and deeply personal debut. Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij’s careful but encouraging instructions, you can even master Squid in Its Own Ink—a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients—and, quite simply, you will become a better cook. - Food & Wine Magazine, Editor’s picks for Best of 2016
The Basque Table
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Author : Teresa Barrenechea
language : en
Publisher: ReadHowYouWant.com
Release Date : 2010-05-07
The Basque Table written by Teresa Barrenechea and has been published by ReadHowYouWant.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-07 with Cooking categories.
In the Basque region of Spain, food and eating are the center of everyday life and the focus of endless conversation. This award-winning, internationally acclaimed cookbook presents 130 recipes for casual, elegant fare from this food-centric region's increasingly popular cuisine. With an emphasis on high-quality fresh ingredients, simply prepared, the Basque style of cooking fits right in with today's back-to-basics focus on whole foods. For starters, there are plates full of pinchos, the Basque version of tapas, including Eggs Stuffed with Anchovies and Tuna, and Smoked Salmon and Asparagus Pinchos. Among main courses, there is a wealth of light and healthy fish and shellfish fare including Cod-Stuffed Piquillo Peppers with Biscayne Sauce and Red Snapper Guernica-Style, and rustic and hearty meat and chicken dishes such as Top Loin of Pork Cooked with Milk, Chicken Breasts with Garlic and Parsley, and Venison with Red Currant Sauce. Soups, stews, salads, and sides round out the feast.
Basque Country
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Author : Marti Buckley
language : en
Publisher: Hachette UK
Release Date : 2018-09-11
Basque Country written by Marti Buckley and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-11 with Cooking categories.
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 surprise: 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.
Basques In The American West
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Author : Sarah Baker
language : en
Publisher:
Release Date : 1971
Basques In The American West written by Sarah Baker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with categories.
Life And Food In The Basque Country
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Author : María José Sevilla
language : en
Publisher: Weidenfeld & Nicolson
Release Date : 1989
Life And Food In The Basque Country written by María José Sevilla and has been published by Weidenfeld & Nicolson this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Cookery, Basque categories.
The Basque Book
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Author : Alexandra Raij
language : en
Publisher: Ten Speed Press
Release Date : 2016-04-19
The Basque Book written by Alexandra Raij and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Cooking categories.
Chefs Alexandra Raij and Eder Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook in this much-anticipated and deeply personal debut. Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij’s careful but encouraging instructions, you can even master Squid in Its Own Ink—a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients—and, quite simply, you will become a better cook. - Food & Wine Magazine, Editor’s picks for Best of 2016
A Travel Guide To Basque America
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Author : Nancy Zubiri
language : en
Publisher:
Release Date : 1998
A Travel Guide To Basque America written by Nancy Zubiri and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Social Science categories.
Nancy Zubiri takes readers on a coast-to-coast celebration of rich cultural traditions, incredible food, and generous hospitality.
The Basque Kitchen
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Author : Gerald Hirigoyen
language : en
Publisher: Harper Collins
Release Date : 1999-04-21
The Basque Kitchen written by Gerald Hirigoyen and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-04-21 with Cooking categories.
"To know how to eat is to know enough."-- Old Basque Saying Nestled among the Pyrenees, on both sides of the French-Spanish border, the Basque country is renowned as much for its fine culinary traditions as for its rugged terrain and the independent spirit of its people. Basque cooks are widely considered among the best in Europe, combining their love of fresh, simple ingredients with time-honored techniques. The joy of cooking and eating are central to Basque culture. In San Sebastián and throughout the region, men belong to cooking clubs, dedicated to the preservation of their outstanding cultural and culinary heritage. Outside the cooking societies, simple family meals turn into feasts of mammoth proportions, and everywhere conversation invariably turns to good food and the pursuit of it. The Basque Kitchen, lusciously illustrated with photographs of the Basque region as well as its famous dishes, is the first major cookbook to explore Basque cooking on both sides of the border. Basque native Gerald Hirigoyen, named one of America s best chefs by Food & Wine magazine, celebrates the food and memories of his beloved homeland. He shares recipes for his favorite Basque specialties, from traditional renditions of Salt Cod "al Pil-Pil" and Pipérade to sumptuous soups, salads, meat, poultry, game, and of course, more seafood, all built on a bounty of fresh ingredients and carefully presented for the home cook. Hirigoyen's splendid interpretations have made his two San Francisco restaurants, Fringale and Pastis, critical favorites.
