description The Basque Book Overview
The Basque Book is a culinary guide published in 2016, co-authored by chefs Alexandra Raij and Eder Montero. The married couple operates several Spanish restaurants in New York City, including Txikito and La Vara. The cookbook explores the distinct food culture of the Basque Country, a region spanning the border between Spain and France. It features a variety of traditional recipes adapted for home cooks, highlighting ingredients and techniques specific to Basque culinary history.
help The Basque Book FAQ
Who wrote The Basque Book?
The Basque Book was written by Alexandra Raij and Eder Montero, a husband-and-wife team of chefs and restaurateurs in New York City. They are known for their Basque-influenced restaurants Txikito and El Quinto Pino, which helped popularize Basque cooking in New York.
What kinds of recipes are in The Basque Book?
The 2016 cookbook focuses on Basque cuisine from both the Spanish and French Basque regions, covering pintxos, main dishes, and traditional techniques. The recipes draw from Raij and Montero's restaurant experience and their extensive travels through Basque Country.
What restaurants are Alexandra Raij and Eder Montero known for?
Alexandra Raij and Eder Montero are known for their New York restaurants Txikito and El Quinto Pino, which specialize in Basque-influenced cuisine and pintxos. Their restaurants were instrumental in introducing Basque small plates and regional Spanish cooking to New York diners.
What year was The Basque Book published?
The Basque Book was published in 2016. It reflected growing American interest in regional European cuisines, particularly the Basque culinary tradition that has influenced global fine dining.
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