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In this guidebook to the Spanish and French Basque Country and Navarre, Murray Stewart covers the principal cities - rejuvenated Bilbao, beautiful San Sebastian, verdant Vitoria and lively Pamplona - and also delves deeper into the region's interior, capturing the quirkiness that make it so special
This title brings together walks and tours in the Basque region of Spain and France, which runs east from Bilbao to Biarritz and takes in famous places like Pamplona and stages on the Way of St James to Santiago de Compostela
Ask any Spaniard where you will find the best food in the country and the answer is invariably the Basque provinces. In this beautifully written book, Marìa José Sevilla describes the region through the eyes of men and women whose lives embrace every aspect of its cooking and culinary traditions, and records the recipes she has learned from them. The author takes us from market to caserìo, or farmstead, and shows how the strength of Basque cuisine comes from the quality and range of local produce: superb fish from the Cantabrian coast, cheeses and wild mushrooms from the mountains, and vegetables and fruit—including apples for cider-making—from the caserìos of the valleys. Through her portraits of a fisherman, a craftsman of wooden cheese-making utensils, a wine producer, and a young city housewife, the author shows the historical influences and fierce regional pride behind this distinctive culinary repertoire. Finally, three professional chefs take us into their kitchens, and show us how their superb cooking is based on rich popular traditions. More than eighty authentic recipes punctuate evocative descriptions of cultural and culinary traditions, making this an ideal book for the inquisitive traveler who enjoys good food.
The Basque Country is a land of fascinating paradoxes and enigmas. Home to one of Europe's oldest peoples and most mysterious languages, with a living folklore rich in archaic rituals and dances, it also boasts a dynamic post-modern energy, with the reinvention of Bilbao creating a model for the twenty-first-century city of cultural services and information technologies. Hugging the elbow of the Bay of Biscay on both the French and Spanish sides of the Pyrenees, this small territory abounds in big contrasts, ranging from moist green valleys to semi-desert badlands, from snowy sierras to sandy beaches, from harsh industrial landscapes to bucolic beech woods. This often idyllic scenery is the stage for fierce political passions. Almost every aspect of the Basque Country generates passionate disagreement, even its precise location. Spanish and French centralism, often authoritarian and sometimes brutal, has met with resistance for two centuries. Most recently and notoriously ETA, a terrorist group with deep popular support, has engaged in a bloody 45-year conflict. But many Basques consider themselves full French or Spanish citizens, and fear political and linguistic exclusion under Basque nationalist rule.
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.
"Modern translation and original Basque version of the first book printed in the Basque language in Baiona in 1545."--Provided by publisher.
An important and thorough account of Euskadi, a culturally distinctive region occupying an area on either side of the border between France and Spain at the western end of the Pyrenees. Includes geography, history, language, religion, politics, industry, statistics, the arts, media, and folklore, among other topics. Annotation copyrighted by Book News, Inc., Portland, OR
This book explores the process by which the French Basque country acquired a folkloric regional identity in the long nineteenth century. It argues that, despite its origins in pre-modern customs, this stereotypical identity was invented as part of France’s process of nation-building. The abolition of privileges in 1789 prompted a new interest in local culture as the defining feature of provincial France, shaping the transition from the pre-‘modern’ province to the ‘modern’ region. The relationship between the region and the nation, however, was difficult. Regional culture favoured the integration of the French Basque provinces into the French nation-state but also challenged the authority of the central state. As a result, Basque region-building reveals the strengths and weaknesses of the unitary model of French nationhood, in the nineteenth century as well as today.
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 episode of Guernica, with all that it represents both in the military and the moral order, seems destined to pass into History as a symbol. A symbol of many things, but chiefly of that capacity for falsehood possessed by the new Machiavellism which threatens destruction to all the ethical hypotheses of civilization. A clear example of the use which can be made of untruth to degrade the minds of those whom one wishes to convince.(Foreign Wings over the Basque Country, 1937)Just after 4 p.m. aeroplanes threw nine bombs in the centre of the town. We were looking after the wounded when more aeroplanes appeared, which began to drop all kinds of bombs, incendiary and explosive. The wild beasts who piloted those aeroplanes, whenever they saw in the streets or outside the town a human figure, turned their machine-guns on it, sowing terror and death and killing not a few, among whom were women children, and old people. Such was the tragedy of Guernica, the truth of which I, Mayor of Guernica, affirm be-fore the whole world.Guernica has been burnt, but Guernica will not die. The tree will put out new green leaves every spring; her sons will return to her once more; once more her houses will be rebuilt, her churches hear again their hymns and prayers, and happy life abound in her streets. Guernica, the symbol of our national liberties, and the symbol too of the ferocity of international Fascism, cannot die for Euzkadi will not die."(Jose Labauria, Mayor of Gernika)