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Culinary Tourism
“Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly). Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating. “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader
Country Home
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The Basque Book
Chefs Alexandra Raij and Eder Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook in this much-anticipated and deeply personal debut. Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito ...
The Basque Table
Basque lore, customs, vignettes, treasured recipes of the Alustiza family.
500 Tapas
Maraia Segura is the pseudonym for Christine Watson.
The Basque Kitchen
"To know how to eat is to know enough."-- Old Basque Saying Nestled among the Pyrenees, on both sides of the French-Spanish border, the Basque country is renowned as much for its fine culinary traditions as for its rugged terrain and the independent spirit of its people. Basque cooks are widely considered among the best in Europe, combining their love of fresh, simple ingredients with time-honored techniques. The joy of cooking and eating are central to Basque culture. In San Sebastián and throughout the region, men belong to cooking clubs, dedicated to the preservation of their outstanding cultural and culinary heritage. Outside the cooking societies, simple family meals turn into feasts o...
Billy Apple®
"A major study of New Zealand¿s most internationally significant living artist. Billy Apple (born Barrie Bates in Auckland, 1935) is New Zealand¿s most internationally significant living artist and a pioneer of pop and conceptual art. At the Royal College of Art in London from 1959¿62, Apple studied with key contemporaries ¿ notably David Hockney ¿ and staged one of the earliest solo exhibitions in the new `pop¿ art after changing his name, in 1962, to `Billy Apple¿. In 1964 he moved to New York. There, he worked as an art director, developed his art, exhibited extensively with leading artists (notably in the 1964 American Supermarket exhibition with Andy Warhol, Jasper Johns and othe...
