Includes index

Foreword / by Bittor Arginzoniz -- Introduction: The Basque country -- Pintxoak (Pintxos) -- Gipuzkoa -- Zopak (Soups) -- Bizkaia -- Arrainak eta Itsaskiad (Fish and shellfish) -- Nafarroa -- Barazkiad eta haragiak (Vegetables and meat) -- Araba -- Gozoak (Sweets) -- Iparralde -- Edariak (Drinks)

In Basque country, the links between food and nature remain unbroken. The rustic yet elegant, simple yet refined meals are rooted in the traditions that evoke sensory memories for any Basque. Buckley's book allows readers to enjoy a way of cooking that has respect for raw materials and forges its own place on the world's culinary stage. -- adapted from foreword