The Basque Country produces the most technically sophisticated regional cooking tradition in Spain — arguably in the world, given that the Basque Country has produced more three-star Michelin restaurants per capita than any other region. The txoko (Basque gastronomic society) tradition — private eating clubs where amateur cooks push their technique to professional levels — has maintained and developed culinary techniques documented in Basque culinary monographs in Spanish and Euskara (Basque language).
Key techniques from the Basque culinary tradition — translated and interpreted from Spanish-language regional monographs.
SPANISH REGIONAL MONOGRAPHS + ITALIAN ACADEMIC FOOD WRITING