The Basque Table


by Teresa Barrenecha, Harvard Common Press, first printing, 1992, 232 pages. The author is the chef and owner of the Marichu restaurants in New York and Bronxville, widely acclaimed for serving up real-deal Basque country Spanish fare, relying on fresh ingredients often flavored with garlic, wine, lemon and olive oil, Yessir! VG+/VG+.

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