Marti Buckley is an American writer and chef from Alabama who has resided in northern Spain since 2010. Her definitive book on Basque cuisine, Basque Country, earned her a prestigious IACP Cookbook Award in the 2019 International category, as well as Best Publication from the Basque Gastronomy Academy. She appears regularly on both Spanish and American television and radio programs, and her work has been featured in Food & Wine, Travel + Leisure, National Geographic, and Wine Enthusiast, among others. Marti is co-founder of the International Society for the Preservation & Enjoyment of Vermouth. Find her 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 parties!—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.”—José Andrés“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 time again.”—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