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The Basque Kitchen
Harper Collins / $39.99 plus tax
"The Basque Kitchen," lusciously illustrated with photographs of the Basque region as well as its famous dishes, is the first major cookbook to explore Basque cooking on both sides of the border.
Ten Speed Press / $24.95 plus tax
By Gerald Hirigoyen with Lisa Weiss. In this book, Hirigoyen adapts seventy-five of his authentic, delectable and California-inflected tapas for the home kitchen, ranging from seared dishes to fried bites, soups to skewers. Casual and committed cooks alike will find perfectly tuned recipes for both familiar fare and favorites with a twist.
Moscatel Vinegar - Scrumptious, sweet almost syrupy vinegar that can be poured on everything from lettuce to rice and fish or vegetables. Tastes like liquid gold. $23 (250ml)
Piment d'Espelette - Chef's favorite ingredient, this flaky dried pepper boasts delectable flavor with just the right amount of heat. Espelette can be used as a finishing touch to any savory dish imaginable! $18 (1.5oz)
Foie Gras - All natural embodiment of the French Basque gastronomy. Serve it on toast with sea salt and a little kiss of Sauternes to top it off! $65 (8oz)
Piperade - Slow braised staple of the Basque Country. Made with onions, peppers, garlic, and tomatoes. Delicious as a foundation for eggs, meat, fish, poultry or pasta alike. $10 (10oz)
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