Life and Food in the Basque Country
Despite its title, only the Spanish-Basque region and cuisine is discussed in this combination cookbook and social commentary. The difference between Spanish- and French-Basque cuisine is that the latter is based on fruits of the land, meat and maize, while fruits of the sea are more prevalent in the former. This explains the preponderance of fish dishes in the 80-plus recipes here. They are interspersed with the narrative, which describes the traditional life of market and farm, fisherman, craftsperson, wine producer, city housewife, and chefs. There is a necessary glossary, a good general index and one for the recipes in both English and Spanish. Best suited to the specialist in Basque customs; the ingredients and cooking methods would be hard to duplicate elsewhere.- Sondra Brunhumer, Western Michigan Univ. Libs., KalamazooCopyright 1990 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.