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In the Basque region of Spain, food and eating are the center of everyday life and the focus of endless conversation. This award-winning, internationally acclaimed cookbook presents 130 recipes for casual, elegant fare from this food-centric region's increasingly popular cuisine. With an emphasis on high-quality fresh ingredients, simply prepared, the Basque style of cooking fits right in with today's back-to-basics focus on whole foods. For starters, there are plates full of pinchos, the Basque version of tapas, including Eggs Stuffed with Anchovies and Tuna, and Smoked Salmon and Asparagus Pinchos. Among main courses, there is a wealth of light and healthy fish and shellfish fare including Cod-Stuffed Piquillo Peppers with Biscayne Sauce and Red Snapper Guernica-Style, and rustic and hearty meat and chicken dishes such as Top Loin of Pork Cooked with Milk, Chicken Breasts with Garlic and Parsley, and Venison with Red Currant Sauce. Soups, stews, salads, and sides round out the feast.
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X POTTER OF SAN ILDEFONSO By ALICE MARRIOTT with drawings by MARGARET LEFRANC UNIVERSITY OF OKLAHOMA PRESS NORMAN BY ALICE MARRIOTT The Ten Grandmothers Norman, 1945 Winter - tdling Stories New York, 1947 Maria The Potter of San Ildejonso Norman, 1948 Indians on Hor ebac New York, 1948 The Valley Below Norman, 1949 Greener Fields New York, 1953 new edition, 1962 Hell on Horses and Women Norman, 1953 Sequoyah New York, 1956 The Elac Stone Knife New York, 1957 The First-Comers New York, 1959 Oklahoma The Story of Its Past and Present with Edwin C. Mc-Reynolds and Estelle Faulconer Norman, 1961 Library of Congress Catalog Card Number 48-2101 Copyright 1948 by the University of Oklahoma Press Pu...
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