Basque Story Cook Book
"A BASQUE STORY COOK BOOK"
Ann Rogers, 1968
Part Basque history, part memoir and part cookbook, this delightful book will introduce you to both the history of the Basques and their cooking. The author pens the story of the owners of Martin's Espanol -- a San Francisco restaurant and hotel created by Basque immigrants Martin and Angelita Abauerrea, serving a community of sheepherders, laborers, primarily Basques and Spaniards from 1907 through 1966.
Basque cooking has influences of both the French and Spanish but remains a distinct style of its own. Recipes are rich and hearty including traditional stews of lamb and veal, Spanish chorizo and potatoes, lentil soup, salsas and flans. The author describes the life of the couple, as well as the habits of the boarders: " Angelita rose early every day to prepare the traditional Basque breakfast of cafe con leche, slabs of bread and a glass of whisky..." (seemingly a good way to start the day if you are hanging out with wet sheep all day).
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