Marti Buckley is an American journalist and cook from Alabama who has lived in San Sebastian for seven years. Her blog is travelcookeat.com, where she writes about food and Basque Country. Buckley also contributes on food and travel to countless media outlets, including Afar, National Geographic Traveler, and the Telegraph. She appears biweekly on the EITB Basque radio program Gastrosfera, talking about food and lifestyle trends. Buckley trained in the kitchen of the Southern chef Frank Stitt for two years, working her way up from garde-manger to pasta chef de partie. She coauthored the 2016 Wallpaper* City Guide Bilbao/San Sebastian. Follow her on Instagram @martibuckley.
"Buckley evokes the spirit of the Basque people through cultural
insight and classic recipes."
--National Geographic, Inspiring Books to Gift Travelers
"This book gives you a true taste of northern Spain,
including an entire section devoted to pintxos, the snacks served
at Basque Country bars. . . . The little bites are so good that
they may inspire a New Year's resolution: Throw more cocktail
--Rachael Ray Every Day, The Best Cookbooks to Gift This Year "Part cultural history and part recipe revelation. . . . Unfussy and seasoned with tradition."
--Garden & Gun"Both a guidebook and a cookbook. . . . Richly illustrated with photographs of the people and places, it provides a surprisingly thorough introduction to Basque history, language and food values, which in turn illuminate the wheres and whys of the traditional recipes [Buckley] shares, sometimes for the first time anywhere."
--Atlanta Journal-Constitution "Delightful . . . a well-researched set of accessible Basque recipes."
--Publishers Weekly "Marti is an Alabama girl with the heart of a Basque. Her book takes you inside the homes, bars, restaurants, and even the txokos (the private dining clubs) of Basque Country in a way that Americans have never seen before. This is truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world."
"Basque Country is one of the most heartfelt, exciting
books on food I've seen; Marti Buckley makes you fall in love with
the unique, real, and rustic flavors and textures of Basque
Country, where the pursuit of something great to eat is given
cult-like status. There is a purity and honesty to the writing and
to these recipes. I will cook from and return to this book time and
--Frank Stitt, chef/owner of Highlands Bar & Grill "This collection of recipes . . . whisk[s] us straight to our grandmother's table and the dining societies, restaurants, bars, and grill houses of Basque Country."
--from the foreword by Bittor Arginzoniz, chef/owner of Etxebarri "Marti Buckley has uncovered the roots of Basque cooking in this thorough, beautiful book that honors the soul of our cuisine."
--Juan Mari and Elena Arzak, chefs/owners of Restaurante Arzak "Buckley compiles so many of my childhood favorite recipes to create a truly classic Basque repertoire. You'll be transported to Sunday bar crawls, snowy-day bean stews, summer-day anchovy feasts, and Basque Country's distinct seasons. It's a thorough look at the Basque cooking philosophy as well as a true portrait of my ancient culture."
--Aran Goyoaga, creator of Cannelle et Vanille and author of Small Plates & Sweet Treats