Pintxos

Small Plates in the Basque Tradition

By Gerald Hirigoyen; Maren Caruso (Photographer); Lisa Weiss
(Ten Speed Press, Hardcover, 9781580089227, 201pp.)

Publication Date: April 2009

List Price: $24.99*
* Individual store prices may vary.
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Description

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.

"[Bocadillos is] the most captivating and authentic-feeling Spanish tapas-style restaurant in the city." --Michael Bauer, San Francisco ChronicleReviews“[A] tasty and broad array of small plates that will tantalize and satisfy.”—Publishers Weekly 




About the Author
Join Gerald Hirigoyen and his wife, Cameron, and discover for yourself a culture and cuisine dedicated to pure gastronomic pleasures. Chef and proprietor of two San Francisco restaurants, Fringale and Pastis, Gerald Hirigoyen is a native of the Basque country and the author of "Bistro. " Cameron Hirigoyen, his wife and coauthor, has a background in marketing and public relations, and works together with Gerald on his books and in their award-winning restaurants.

Lou Seibert Pappas is the author of more than 50 cookbooks. She lives in Palo Alto, California.

Weiss is a food writer who specializes in recipe development testing.


Praise For Pintxos

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

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