TITLE

Cooking with an independent spirit

AUTHOR(S)
Cobe, Patricia
PUB. DATE
October 2008
SOURCE
FoodService Director;10/15/2008, Vol. 21 Issue 10, pFSB10
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article reports on the emerging Basque cuisines. As tapas are to the rest of Spain, pinxtos are to the Basques. Typical are marinated anchovies, escabeche of tuna, and roasted peppers stuffed with pureed cod. Juan mari Arzak is known as the father of modern Basque cooking. While U.S. citizens are not too familiar with Basque restaurant food, there is a long tradition of Basque home cooking, especially in western states like California, Idaho and Nevada.
ACCESSION #
34719745

 

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