Pintxos: Small Plates in the Basque Tradition [A Cookbook]

by Gerald Hirigoyen, Lisa Weiss

Overview

An authentic small plates cookbook from the top Basque chef in America.

Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish—grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods—and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, Pintxos is all you need to host an authentic and stylish tapas party at home. 

 

Product Details

ISBN-13:	9781580089227
Publisher:	Clarkson Potter/Ten Speed
Publication date:	04/01/2009
Pages:	208
Sales rank:	147,094
Product dimensions:	7.80(w) x 10.10(h) x 1.00(d)

About the Author

GERALD HIRIGOYEN is the chef-owner of two acclaimed San Francisco restaurants, Piperade and Bocadillos. He has twice been named Best Chef in the Bay Area by San Francisco Magazine, voted one of Food & Wine's Top New Chefs in America, and nominated in 2006 for the James Beard Foundation Best Chef: California award. This is his third book. He lives in Mill Valley, California.

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Introduction
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Excerpted from "Pintxos"
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Copyright © 2009 Gerald Hirigoyen.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Editorial Reviews

"[Bocadillos is] the most captivating and authentic-feeling Spanish tapas-style restaurant in the city." —Michael Bauer, San Francisco Chronicle

“[A] tasty and broad array of small plates that will tantalize and satisfy.”
—Publishers Weekly 

From the Publisher

Hirigoyen, chef/owner of San Francisco's Piperade and Bascadillos and author of The Basque Kitchen, makes a worthy contribution to the rapidly growing number of cookbooks from the Iberian peninsula. Hirigoyen focuses on pintxos, Basque for tapas or finger foods, a specialty taken very seriously in his homeland. Many of the selections can be made ahead of time, and many are served at room temperature. Recipes are paired with wine suggestions, including such hard-to-match plates as fried chicken sandwiches, lamb's tongue, and artichoke chips. Dishes are grouped by food type-little sandwiches, stews and braises, fried bites, skewers, etc. Highlights include duck breast with oranges and green olives, tuna belly with lemon confit, tomato and watermelon salad, and fava beans with crème fraîche and mint. A detailed pantry section includes recipes for such staples as aioli, with lemon and orange/saffron variations; ham dust; garlic chips; and veal stock. With 75 recipes and 50 full-color photographs, Hirigoyen showcases a tasty and broad array of small plates that will tantalize and satisfy. (Apr.)

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Publishers Weekly

Pintxos are the Basque version of tapas, and Hirigoyen grew up eating them in San SebastiAn, on Spain's northern coast. Now he is the chef/owner of two restaurants. His latest book provides recipes for those small plates, each accompanied by a thoughtful wine suggestion. Recommended for most collections.

—Judith Sutton

Library Journal