The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito by Alexandra Raij and Eder Montero and Rebecca Flint Marx

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    • Categories: Sauces, general; Basque; Vegetarian
    • Ingredients: egg yolks; olive oil; canola oil
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    • Categories: Sauces, general; Basque; Vegetarian
    • Ingredients: egg yolks; canola oil
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    • Categories: Sauces, general; Basque; Vegetarian
    • Ingredients: green peppercorns in brine; egg yolks; canola oil
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    • Categories: Stocks; Cooking ahead; Basque
    • Ingredients: shrimp shells
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    • Categories: Stocks; Cooking ahead; Basque
    • Ingredients: Spanish onions; jamón serrano; bay leaves
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    • Categories: Stocks; Cooking ahead; Basque
    • Ingredients: Spanish onions; carrots; leeks; parsley; canned tomatoes; white wine; beef tongue
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    • Categories: Stocks; Cooking ahead; Basque
    • Ingredients: Spanish onions; carrots; leeks; parsley; canned tomatoes; white wine; beef neck
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    • Categories: Stocks; Cooking ahead; Basque
    • Ingredients: fish bones; fish heads; parsley
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    • Categories: Sauces, general; Cooking ahead; Basque
    • Ingredients: Spanish onions; green peppers; canned tomatoes; squid ink
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    • Categories: Sauces, general; Cooking ahead; Basque
    • Ingredients: dried choricero peppers; Spanish onions; bay leaves; garlic; chorizo sausages; sweet Spanish paprika; canned tomatoes; ground cayenne pepper
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    • Categories: Sauces, general; Cooking ahead; Basque; Vegan; Vegetarian
    • Ingredients: Spanish onions; green peppers; saffron; pimiento choricero paste; canned tomatoes
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    • Categories: Sauces, general; Cooking ahead; Basque; Vegan; Vegetarian
    • Ingredients: tomatoes; olive oil; Spanish onions; garlic; marjoram; dried guindilla chiles; canned tomatoes; parsley
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    • Categories: Dressings & marinades; Cooking ahead; Basque; Vegan; Vegetarian
    • Ingredients: seasoned rice vinegar; Champagne vinegar; habanero chiles
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    • Categories: Cooking ahead; Basque; Vegan; Vegetarian
    • Ingredients: bell peppers
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    • Categories: Cooking ahead; Basque; Vegan; Vegetarian
    • Ingredients: dried choricero peppers
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    • Categories: Small plates - tapas, meze; Basque
    • Ingredients: manzanilla olives; canned anchovies in oil; pickled guindilla peppers; olive oil
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    • Categories: Small plates - tapas, meze; Basque; Vegan; Vegetarian
    • Ingredients: white mushrooms; dried red pepper flakes; parsley; dry vermouth; garlic; lemons
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    • Categories: Small plates - tapas, meze; Basque
    • Ingredients: shrimp; mayonnaise; white asparagus
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    • Categories: Egg dishes; Sandwiches & burgers; Small plates - tapas, meze; Basque
    • Ingredients: chorizo sausages; Spanish onions; green peppers; saffron; pimiento choricero paste; canned tomatoes; baguette bread; quail eggs
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    • Categories: Sandwiches & burgers; Small plates - tapas, meze; Basque
    • Ingredients: green peppers; tomatoes; baguette bread; jamón Ibérico; canned anchovies in oil
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    • Categories: Sandwiches & burgers; Small plates - tapas, meze; Basque; Vegetarian
    • Ingredients: shallots; mushrooms; Madeira wine; heavy cream; Roncal cheese; Pullman bread; mayonnaise; sage
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    • Categories: Small plates - tapas, meze; Basque
    • Ingredients: artichoke hearts; jamón serrano; mayonnaise; Roncal cheese; baguette bread
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    • Categories: Small plates - tapas, meze; Basque
    • Ingredients: blue crabmeat; cream cheese; heavy cream; Spanish onions; green peppers; saffron; pimiento choricero paste; canned tomatoes; Sriracha sauce; baguette bread
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    • Categories: Sandwiches & burgers; Small plates - tapas, meze; Basque
    • Ingredients: serrano ham fat; country bread
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Notes about this book

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Notes about Recipes in this book

  • Sticky almond cake, Tate Pastry Shop style (Torta de almendra)

    • IvyManning on June 24, 2016

      This recipe doesn't work, it's clearly not been tested. The exact size of loaf pan they recommend is full to over flowing. It says to bake until the cake is firm to the touch, 25 minutes, but it was liquid in the center well past 45 minutes. Then when it comes time to sprinkle 1 1/2 cups sliced almonds and 3/4 cup superfine sugar on top of the cake, there is nowhere to put all of it because the loaf pan is full. I followed the recipe exactly. I don't trust any of the other recipes now. What a fiasco!

  • Blistered shishito peppers with sea salt (Pimientos Gernika)

    • TrishaCP on September 03, 2021

      Simple and perfect.

  • Paprika-marinated pork loin roast (Lomo adobado)

    • TrishaCP on January 20, 2021

      This was very good and flavorful. The technique for marinating the meat was new to me- it uses huge amounts of salt, garlic, and smoked paprika but the end result was flavorful but not too much. You start by making a garlic/salt paste (I used half of the salt-seemed to work fine)- rub it in and let it permeate the meat for 30 minutes before rinsing. The meat is then patted dry before putting on an olive oil/smoked paprika paste and letting it marinade overnight. I had a smaller pork loin and I didn’t need all of the marinade but it seemed like too much marinade anyway. I would recommend making half of the amount at first and see how you get on, since it is so easy to prepare (just mixing paprika and olive oil together). (I needed to use up older paprika anyway- otherwise I would have been annoyed at the waste.)

  • Classic Spanish tortilla (Tortilla Española classica)

    • apattin on December 14, 2017

      Used 8 eggs.

  • Frisée salad with golden garlic and parsley

    • sheepishjen on April 20, 2017

      Fabulous! It's like alio olio for frisee. So simple and the perfect salad for a rich meal.

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Reviews about this book

  • Food52

    2017 Piglet Community Pick: The book "is able to expand and contract as the reader likes”—you could learn how to scramble an egg, or develop the perfect squid ink sauce.

    Full review
  • Leite's Culinaria

    ...straightforward, easy-to-follow recipes reinforce the author’s declarations that quality requires no camouflage and that her adopted cuisine is all about the quality of the prima materia.

    Full review
  • Epicurious

    Those new to Basque cuisine will find The Basque Book an easy introduction, with recommended menus, simple techniques, and cultural context explained.

    Full review
  • Eater

    ...more interested in laying a foundation of Basque cooking techniques than it is in capturing the verve of the restaurant. Ultimately, this is more general cookery than restaurant documentary.

    Full review
  • ISBN 10 1607747618
  • ISBN 13 9781607747611
  • Linked ISBNs
  • Published Apr 19 2016
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A collection of 100 Basque recipes from Alex Raij and Eder Montero, the acclaimed chef-owners of New York City restaurants Txikito, La Vara, and El Quinto Pino.

Few cuisines have captured more diners' imaginations, or inspired more chefs and restaurants around the world than that of Spain. And within the Spanish culinary pantheon, Basque cooking from the north is considered one of the country's most fascinating and essential traditions. In Basque, star chefs Alex Raij and Eder Montero take readers on a tour of the Basque countryside, in the process revealing the iconic ingredients, cooking techniques, and traditional dishes that define Basque cooking. They also share dishes from their award-winning New York restaurants, all inspired by the Basque kitchen but featuring elegant preparations and delightfully unexpected flavor combinations. The result is a complete primer on Basque cooking, with a wide array of recipes, ranging from a simple pil pil or refrito to showstopping pintxos and mains.


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