During our last podcast, we spoke to Andrew Halliwell, a British winemaker based in La Rioja, the epicentre of Spain’s wine industry and now we are moving a little further north to talk about something that pairs perfectly with all sorts of wine: the Basque Country’s humble Pintxo, of which there are endless varieties.
It was a pleasure to speak to Marti Buckley, an American writer from Alabama who has lived in San Sebastian for more than a decade. Marti’s work has featured in publications such as The Telegraph, Food & Wine, and National Geographic. She is the author of Basque Country: A Culinary Journey Through a Food Lover’s Paradise, and Marti is back with the sequel: The Book of Pintxos.
If, like me, you’re a fan of Spanish food, culture, travel, and history, you will love this book!
In a recent review, The Wall Street Journal said that it’s “the rare cookbook that’s compelling to read cover to cover” and that “Ms. Buckley performs a standout job of charting the history of this Basque nibble.”
San Sebastian has the most Michelin-starred restaurants per square metre of anywhere in the world and I ask Marti about what makes the Basque Region such a culinary powerhouse.
The fantastic Book of Pintxos is available to buy at selected bookstores and online via Amazon.
You can also check out her great blog here.
Happy listening!
Until next time amigos,
Brendan
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