By the Atlantic: The Food and Cooking of South West France and Spain (Caroline Conran)

This book is about cooking and lifestyle in both the French and Spanish Basque regions, since, sharing their own language, the two areas have a lot in common.

The small towns are unlike any other, with restaurant names that sound explosive, Berasategui, Arbalaitz, Arzak, and Atxa. Basque food is all the rage, and pinchos, using fish, garlic and saffron mayonnaise and chorizo, are very popular. From basic recipes and sauces to complicated fish feasts, with the help of this book you will be able to create a Basque meal from scratch. The region and food need an accomplished cook and food historian to explain, and Caroline Conran is a worthy guide.