The Basque Kitchen: Tempting Food from the Pyrenees

Rating:
Summary: A misleading view of Basque cuisine
Review: A pretty book with some nice pictures, but it does little to portray veritable Basque cuisine. I am a Spaniard from Catalunya who loves good food and knows the kitchen. I was bothered by many things in this book -- his overuse of butter, for instance... Gazpacho is a dish from southern and central Spain, not the Basque country. Gazpacho does not need an "earthy" flavor as Mr. Hirigoyen suggests by adding red beets (What an aberration!). The dish "Hake San Sebastian" is unheard of anywhere in the Basque country, unless he means his own version of the traditional "Merluza en Salsa Verde". "Bacalao al Pil Pil" is one of the most ancient and sophisticated dishes of the Basque country (possibly of Europe)and is taken for granted without giving it due respect... In sum, quite a disappointing and misleading view of Basque food.

Rating:
Summary: Every page seduces...
Review: As avid cooks, we've learned along the way that the best combination is taste AND simplicity. Only three recipes in (rabbit, shrimp and mussels) and we're ready to try them all. All potential dinner guests, RSVP immediately--you'll not be disappointed.

Rating:
Summary: A disappointed basque from Oneonta
Review: Hirigoyen should have based his book on the french basque recepies and left the spanish basque recepies to the ones who know better. I have not seen a single spanish basque dish in the book that is authentic! Hirigoyen should know that we never cook with butter and white pepper.

Rating:
Summary: fabulous
Review: I had the pleasure of taking a cooking class from Gerald, so I go to pre taste some of the recipes. Tried the lamb stew with nuts and my guests raved!

Rating:
Summary: Not too authentic
Review: I have seen the book in a bookstore but i haven't bought it because i was very surprised to see that the Spanish Basque recipes are anything but authentic: "patatas a la riojana" is NEVER cooked with butter and the main ingredient is "chorizo sausage" which is missing in Hirigoyen's recipe. "Bacalao pil-pil" will never work if you follow the recipe in the book because you will need more olive oil for that amount of cod and onion is certainly never used for this dish. It is a very difficult dish to make. I don't understand why Hirigoyen says it's easy. There are many more examples why i decided not to buy the book even though it looks very pretty.

Rating:
Summary: Perhaps okay for French Basque food, but not Spanish
Review: I scanned Mr. Hirigoyen's book and did not buy it, even though I am always on the lookout for books on the cuisines of Spain and Spain's Basque Country. What put me off was the recipe for patatas a la riojana, which called for no chorizo and included butter and white pepper (as did many of the so-called Spanish Basque recipes). Patatas a la riojano just happens to be one of my favorite folk dishes in Spain. As the name implies, it comes from the great Spanish wine region, La Rioja, which also has a Basque section, La Rioja Alavesa. In my trips to La Rioja, probably 30 by now, I have had patatas a la riojana numerous times, never without chorizo. In fact, patatas a la riojana is also known by its more common name, patatas con chorizo. I have also helped make bacalao al pil-pil and I can assure you, there is nothing easy about the versions I have seen made, contrary to Mr. Hirigoyen's assertions. As a widely-published writer on the wines of Spain, I was shocked by Mr. Hirigoyen's lack of knowledge about the wines of the Spanish Basque Country. As to French Basque food, perhaps the book is much stronger, but I know little about the subject. Spain and France, Basque or not, are much different in their approach to food, IMHO

Rating:
Summary: Perhaps okay for French Basque food, but not Spanish
Review: I scanned Mr. Hirigoyen's book and did not buy it, even though I am always on the lookout for books on the cuisines of Spain and Spain's Basque Country. What put me off was the recipe for patatas a la riojana, which called for no chorizo and included butter and white pepper (as did many of the so-called Spanish Basque recipes). Patatas a la riojano just happens to be one of my favorite folk dishes in Spain. As the name implies, it comes from the great Spanish wine region, La Rioja, which also has a Basque section, La Rioja Alavesa. In my trips to La Rioja, probably 30 by now, I have had patatas a la riojana numerous times, never without chorizo. In fact, patatas a la riojana is also known by its more common name, patatas con chorizo. I have also helped make bacalao al pil-pil and I can assure you, there is nothing easy about the versions I have seen made, contrary to Mr. Hirigoyen's assertions. As a widely-published writer on the wines of Spain, I was shocked by Mr. Hirigoyen's lack of knowledge about the wines of the Spanish Basque Country. As to French Basque food, perhaps the book is much stronger, but I know little about the subject. Spain and France, Basque or not, are much different in their approach to food, IMHO

Rating:
Summary: Travel companion
Review: I took the book to France with me. It enriched my enjoyment of "Veal Stew With Peppers" in Espelette, and the mayor of that town (and owner of the restaurant where we dined) was pleased (and proud) to see that I had his friend's book. If you buy cookbooks to explore (and not just to cook) you may like this. Its a great gift for anyone who is headed to the Basque country.

Rating:
Summary: Travel companion
Review: I took the book to France with me. It enriched my enjoyment of "Veal Stew With Peppers" in Espelette, and the mayor of that town (and owner of the restaurant where we dined) was pleased (and proud) to see that I had his friend's book. If you buy cookbooks to explore (and not just to cook) you may like this. Its a great gift for anyone who is headed to the Basque country.

Rating:
Summary: Travel companion
Review: I took the book to France with me. It enriched my enjoyment of "Veal Stew With Peppers" in Espelette, and the mayor of that town (and owner of the restaurant where we dined) was pleased (and proud) to see that I had his friend's book. If you buy cookbooks to explore (and not just to cook) you may like this. Its a great gift for anyone who is headed to the Basque country.