Reflecting both the earthy and maritime flavors of the Basque country, this handsome collection of traditional food comes from the chefs at a trio of NYC restaurants: Txikito, La Vara, El Quinto Pino. Simple ingredients are treated carefully to coax out their best flavors, and once in a while the chefs offer a thoughtful riff on a classic dish. In addition to the likes of the hearty fisherman’s stew known as marmitako and creamy croquetas de pollo, you will discover periwinkles dressed in a vibrant sauce of garlic, ginger, jalapeños, and cilantro inspired by a visit to Manhattan’s Chinatown. There’s also a sardine “lasagna” in which the fish are layered with blue cheese and tomato sauce, invented on the fly to satisfy a customer. It’s great to see such an authoritative book with so much personality.
Color photographs throughout. Hardcover.