Over 25 years ago, one of the most innovative and important culinary movements of Spain’s gastronomic history was born: “Nouvelle Basque Cuisine.”
One of many innovative ideas originating in France, this movement made a great impact not only on Basque culture, but also on Spanish gastronomic culture in general. So essential has this influence proved that it is difficult to appreciate the rich creativity of modern Spanish cuisine without taking this trend into account.
Among the basic principles of this culinary movement are the use of market-fresh food, respect for culinary traditions, and utilization of the most advanced techniques in order to achieve scientific perfection in cooking. Of course the emotional and artistic aspects of this creative activity are also essential, as is finding the perfect balance between new tendencies and the roots of traditional cuisine.
This book offers an in-depth analysis of a significant chapter in the history of Basque cuisine by examining its evolution over time as well as its current and future repercussions. Through an overview of 68 chefs pertaining to several generations (Arzak, Subijana, Arguiñano, Martín Berasategi, Hilario Arbelaitz, etc.), the reader will become acquainted with the rich world of Basque gastronomy. The text is accompanied by a wealth of photographs, recipes, and lively and creative suggestions.
