The Basque Book: a love letter in recipes from the kitchen of Txikito is a beautiful cookbook and guide to Basque food. When I chose the book, I had no idea what Basque food looked like, and I had a fun time finding out.
The book is by Alexandra Raij and Eder Montero, the chefs of the restaurant Txikito based in NYC. The love Alexandra, who writes the introduction, and Eder have for really sharing the roots of their food come through in the book. They take time to explain what ‘the basics’ look like in Basque cuisine (how to cook an egg four ways, how to make your own mayonnaise, and many other stock items), how to put together a coherent meal using recipes they provide, and plenty of other information and anecdotes that go beyond the recipe.
The photos are really beautiful, the writing is meaningful, and the recipes range from pretty easy three-ingredient (albeit maybe more exotic ingredients than you can find at your chain grocery store) recipes to half-day endeavors within each division. While I am still not sure I could explain Basque cuisine to a friend, I do think I learned enough to know it doesn’t really suit my tastes (I’m not really into olives or anchovies or seafood in general…) but it was a wonderful journey regardless.