As Sr. Arzak is generally considered the ambassador of Basque cooking, he certainly merits some recognition in my library. I have to confess that I have yet to visit his famous restaurant, though.
http://www.arzak.info/ing/home.asp
1
They still make chorizo in the style that my grandmother used to make. You can't buy chorizo of this quality. Their chuletas are well known in the whole region. Incredible cheese ice cream for dessert.
http://www.deia.com/es/impresa/2006/07/08/bizkaia/d2/268185.php
2
The MartÃn Berasategui Restaurant has become one of the international gastronomic temples due to its merits: its has received a lot of awards, which attract hundreds of people every year.
http://www.martinberasategui.com/en/presentation/?PHPSESSID=2907d77cf3e8d8e77f0c357bb419d0d6
3
This restaurant serves the best cod in the Basque Country, period.
http://www.restauranteguria.com/
4
The recipes in this book could have been transcribed from my own mother. It is pretty darn authentic.
http://www.globalgourmet.com/food/special/1999/basque/
5
Txokos, or gastronomic societies, are an important part of the basque culture.
http://www.worldandi.com/specialreport/1999/november/Sa18835.htm
6
Another incredible Basque chef.
http://www.akelarre.net/web/index.htm?flash=0
7
Being that I'm basque (born & raised), I'm investigating the most recent culinary trends of my home country.
