By the Atlantic: The Food and Cooking of South-West France & Spain

By Caroline Conran

This book is about the cooking and the lifestyle in both the French and Spanish Basque regions, since, sharing their own language, the two countries are really one nation. The small towns are unlike any other, with restaurant names that sound explosive, Berasategui, Arbalaitz, Arzak, and Atxa. Basque food is all the rage, and pintxos, using elvers (small eels), fish, garlic mayonnaise and chorizo, are very popular. One wanders from eatery to eatery, sampling specialities rather than opting for a full meal. The region and food need an accomplished cook and food historian to explain; this Caroline Conran has done.

• Format: Paperback
• Language: English
• ISBN: 1909248479
• ISBN13: 9781909248472
• Release Date: February 2017
• Publisher: Prospect Books (UK)
• Length: 256 Pages
• Weight: 1.56 lbs.
• Dimensions: 1.0" x 6.1" x 9.1"