The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito [A Cookbook]

Chefs Alexandra Raij and Eder Montero share more than one hundred recipes from Txikitoall inspired by the home cooking traditions of the Basque Countrythat will change the way you cook in this much-anticipated and deeply personal debut. Whether its 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 Raijs careful but encouraging instructions you can even master Squid in Its Own Inka 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 ingredientsand quite simply you will become a better cook. - Food & Wine Magazine Editors picks for Best of 2016