Chacolí.Txakolina (Gastronomía y enología) - Tapa dura

With a prologue written by three-star Michelin chef Juan Mari Arzak, this stunning, in-depth exploration of the most famous of Basque wines discusses the origins and evolution of Chacolí and its importance to Basque culture and features vibrant, full-color photographs and Spanish-Basque bilingual text. A special culinary section offers recipes from four Michelin-starred chefs that either incorporate Chacolí or serve as the perfect accompaniment to this refined wine.

Mikel Corcuera is a food critic who has won the Euskadi Award of Gastronomy for best journalistic work and also the National Gastronomy Award as the best culinary journalist in Spain. He is the author of 25 años de la Nueva Cocina Vasca, Historias del comer, and El placer de innovar. Manolo González is a journalist and former director of Cadena SER news in Spain’s Basque Country. Pedro J. Moreno specializes in culinary photography. They all live in San Sebastián, Spain.