PProvenance
Enter
Provenance · Volume XII · In progress

The Spanish Canon

One hundred and thirty-six entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
7 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
16 IV
The Method
The foundational techniques the cuisine is built on.
29 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
80 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
2 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
1 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume XII · contents
Spanish · V The Canonical Dishes

Basque Seafood

Four entries

Salt cod cooked in olive oil and garlic releases its own gelatin to form a sauce without any added thickener — a principle that governs the pil-pil preparations and sets the technical standard for the section. From that foundation the entries move through the canonical Basque seafood dishes: slow-cooked onion preparations, a spider crab gratin built on sofrito, and the fishermen's bonito and potato stew.

Kokotxas al pil-pilBasque CountryEncebollado de rape: monkfish with onionBasque CountryTxangurro a la donostiarraSan SebastiánMarmitako de bonitoBasque Country
V · The Canonical Dishes · 2 of 9Next chapter → Galician Seafood
Spanish · V The Canonical Dishes

Basque Seafood

‹ V The Canonical Dishes

Salt cod cooked in olive oil and garlic releases its own gelatin to form a sauce without any added thickener — a principle that governs the pil-pil preparations and sets the technical standard for the section. From that foundation the entries move through the canonical Basque seafood dishes: slow-cooked onion preparations, a spider crab gratin built on sofrito, and the fishermen's bonito and potato stew.

4 entries
Kokotxas al pil-pilBasque CountryEncebollado de rape: monkfish with onionBasque CountryTxangurro a la donostiarraSan SebastiánMarmitako de bonitoBasque Country

‹ The Canonical Dishes · Contents · The Library