An expat Alabaman who now lives in San Sebastián, the heart of the Spanish Basque region, Buckley has a passion for traditional Basque cuisine that has won her new book accolades from chefs such as Juan Mari and Elena Arzak, Andoni Aduriz, and Bittor Arginzoniz of Extebarri.
By paying attention to details such as local specialties within the region, the farmers, fishers, and winemakers who supply so many prized ingredients, as well as seasonal festivals and town markets, Buckley creates a rich portrait. She also caught our attention for her willingness to include dishes completely unfamiliar to Americans who regard salt cod as the height of exotica.
Yes, you will find simple leek and potato soup here, and the classic tortilla, but more interesting are scorpion fish pâté, a flat, griddled cornbread known as toloa, and a lamb tripe and egg sausage called mondejua.
Color photographs throughout. Hardcover.
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