THE BASQUE KITCHEN: TEMPTING FOOD FROM THE PYRENEES

Basque country is a union of oppposites: a mountain culture perched on the edge of the sea. Though this region straddles the Pyrenees, beginning at the throat of the Iberian peninsula and ending in Southern France, the Basques share a commonality of spirit and culture that has lasted for more than 5000 years, withstanding countless invasions. The influx of foreigners enriched the basic Basque cuisine of fish, meat and grains: the Romans brought wheat, wine and olive oil, the Muslims introduced rice and citrus, the Americans returned with corn, chocolate, tomatoes, peppers and potatoes, resulting in distinctive flavours. This recipe book explores the flavours of the region.