If summer holidays demand more than sun, sea and sangria, why not try adding some of Spain's most famous food into the mix with a selection of Basque recipes?
With its breadth and depth the legendary cuisine of the Basque country is guaranteed to make you as giddy as the local cider houses and if you don't have a holiday booked ... well you can always try your hand at re-creating those iconic flavours home.
Armchair travellers and fervent globetrotters alike will be transported into the sun soaked rich tapestry of the legendary local cuisine in these two page turning cookbooks. And with the Basque culinary magic at your fingertips, summer holidays will be so much more than the three s's.
Author Nieves Barragán Mohacho has a Michelin star and is best known as the former head chef at Barrafina, the famous London tapas restaurant.
Sabor is the collection of all her favourite recipes that she grew up eating in the Basque region drenched in nostalgia and family memories. “It’s honest, uncomplicated food,” she says. “I still dream of squid cooked in its own ink – a dish I can remember eating when I was eight years old, my mouth all black." she reflected in The Guardian.
From tapas taxonomy to a rice matrix you'll begin to understand that food is in the fabric of this epicurean destination.
See the beauty of Spain and its food centered culture through the eyes of food afficionado Matt Goulding in this food fuelled travel guide.
While an entire chapter is devoted to explaining the soaring success of the Basque country, including the pioneering chefs, captured eloquently in this exert, “For the Basques, it’s a birthright to eat and drink as well as possible” there are plenty of other regional treats covered besides.
The 200 full page colour photos that stretch to the history of paella and beyond they will not only fascinate but make you fall in love with this gastronomically rich country.
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