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By the Atlantic: The Food & Cooking of Southwest France and Spain

by Caroline Conran
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₹2,926.00
Original price ₹2,926.00
Original price ₹2,926.00
₹2,926.00
Current price ₹2,926.00

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Book cover type: Paperback
  • ISBN13: 9781909248472
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Prospect Books (UK)
  • Publisher Imprint: Prospect Books (UK)
  • Publication Date:
  • Pages: 336
  • Original Price: USD 28.0
  • Language: English
  • Edition: N/A
  • Item Weight: 699 grams
  • BISAC Subject(s): Regional & Cultural / French

This book is about the food culture of the Basque Country, the region located in the western Pyrenees that straddles the border between France and Spain on the coast of the Bay of Biscay. In recent years Basque food has become much more well known through such traditions as pintxo - small, snack-sized appetizers - served in bars around the world. Culinary excursions in the Basque Country, including pub-crawls (Txikiteo) to sample pintxo, involve coming across locations, restaurants and dishes with what to non-Basque speakers carry explosive sounding names Berasategui, Arbalaitz, Arzak, and Atxa, reflecting the fact that the Basque language is unrelated to any other language family.

The food is as unique as the Basque language and needs an accomplished cook and food historian to help introduce it, a role which the legendary Caroline Conran in By the Atlantic masterfully fullfils.

Caroline Conran is a writer with a quiver of successful books in her armoury: from Poor Cook to the Conran Cookbook (written with Sir Terence Conran and Simon Hopkinson), to her groundbreaking translations of Michel Guérard and other French chefs. Her aim is to awaken interest in simple, well-cooked food that depends on a sound knowledge of raw materials. She was the Sunday Times Magazine cookery editor for thirteen years, and her other book on France is Sud de France, published by Prospect Books, which won the Andre Simon Food Book of the Year Award in 2012. She lives in London.

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