Basque by José Pizarro (Hardie Grant, 2016)

Taste & Travel - - Library -

From a recipe with three in­gre­di­ents — “6 beau­ti­ful toma­toes, ex­tra vir­gin olive oil and sea salt” — to a more com­plex one for Squid Meat­balls with Saf­fron & Al­mond Sauce, chef José Pizarro in this Cray­ola- coloured cook­book takes us to the food of the Basque coun­try. His pas­sion for its sea­sons, in­gre­di­ents, peo­ple and places they eat is abun­dantly ob­vi­ous in ev­ery page. A trea­sure of a cook­book.

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