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This is a beautiful cookbook produced by Basque television and loaded with color photographs. The text is in English, French, and Spanish. (They published a separate Basque-language volume.) In the introduction, Pedro Subijana Reza writes, "I have tried to collect simple recipes that can be done easily at home, although I have also included a number of more complicated ones, which are dishes served at Akelarre. Some of the recipes are versions of dishes that are so traditional and deep-rooted that they cannot be categorised in any concrete period of time,w hile others are the product of my particular way of interpreting Basque cookery in recent years.Most of them, however, have one thing in common: their Basque identity, we might call it. These recipes were born in this country. They are the product of our vegetable gardents, our seas and our farms, and are the result of a particular way of combining, cooking and presenting our own native materials.
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