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Pintxos: Small Plates in the Basque Tradition [A Cookbook]
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Pintxos: Small Plates in the Basque Tradition [A Cookbook] Hardcover - 2009

by Gerald Hirigoyen; Lisa Weiss

Acclaimed chef Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes.


From the publisher

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.

Details

  • Title Pintxos: Small Plates in the Basque Tradition [A Cookbook]
  • Author Gerald Hirigoyen; Lisa Weiss
  • Binding Hardcover
  • Edition First Edition
  • Pages 208
  • Volumes 1
  • Language ENG
  • Publisher Ten Speed Press, US
  • Date 2009-04-01
  • Illustrated Yes
  • ISBN 9781580089227 / 1580089224
  • Weight 1.89 lbs (0.86 kg)
  • Dimensions 10 x 7.6 x 1 in (25.40 x 19.30 x 2.54 cm)
  • Themes
    • Cultural Region: Spanish
    • Cultural Region: Western U.S.
    • Cultural Region: West Coast
    • Ethnic Orientation: Spanish
    • Geographic Orientation: California
  • Library of Congress subjects Cookery, Basque, Cookery, American - California style
  • Library of Congress Catalog Number 2008043518
  • Dewey Decimal Code 641.812

Media reviews

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

Citations

  • Foreword, 02/13/2009, Page 0
  • Library Journal, 02/15/2009, Page 124
  • Publishers Weekly, 01/05/2009, Page 46

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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