We knew there was more to Basque cuisine than pintxo bars and Michelin stars, but we were frankly gobsmacked by the diversity of hyperlocal culinary traditions in a region barely bigger than Delaware. On the French side of the border, ten tiny villages produce all of the world's piment d'Espelette, the earthy, smoky chile that chefs can't get enough of lately. Gernika may have been immortalized by Picasso, but it's the town's namesake green peppers—like shishitos but fleshier and sweeter—that are constantly on our mind (and in our bellies). From Buckley's in-depth essays and dispatches which pepper the cookbook, we also learned that seemingly every mountain valley has its own recipe canon when it comes to sausages, cheeses, and sauces. In other words, we're done using the usual tropes—"seafood-heavy," "minimalist," "molecular," "pintxo-driven," etc.—to describe a cuisine that's far more complex than meets the eye.