Pintxos

Small Plates in the Basque Tradition [A Cookbook]

Gerald Hirigoyen, Lisa Weiss

$59.99

Hardback

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English

Ten Speed Press
01 April 2009

Cookery, food & drink; Soups & starters

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.

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.

By: Gerald Hirigoyen, Lisa Weiss
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 261mm, Width: 196mm, Spine: 20mm
Weight: 890g
ISBN: 9781580089227
ISBN 10: 1580089224
Pages: 208
Publication Date: 01 April 2009
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.THE AUTHOR SCOOP Who would you cast as yourself in a movie of your life?Kevin Spacey Favorite cocktail?Negroni Favorite seasoning?Piment d'Espelette What's your favorite snack food?Pickled Herring What stimulates your creative juices?Pressure What is your favorite thing about being an author?To be able to pass the books down through generations of my family, so that one day my great grandchild can pick up a book by me... If you had to boil your message down to one sentence, what would it be? That food is just food, and you're not going to perish even if you mess it up!

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

[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