Pintxos
Small Plates in the Basque Tradition
1st Edition
Published on 18. August 2014
216 pages
978-1-60774-374-3 (ISBN)
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.
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.
More details
Language
English
Place of publication
New York
United States
Product notice
Windows
File size
17,97 MB
ISBN-13
978-1-60774-374-3 (9781607743743)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
04/2009
Ten Speed Press
€29.00
Shipment within 3-4 weeks
Persons
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.
