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

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,Pintxosis 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 Chronicle

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

GERALD HIRIGOYENis the chef-owner of two acclaimed San Francisco restaurants, Piperade and Bocadillos. He has twice been named Best Chef in the Bay Area bySan Francisco Magazine,voted one ofFood & 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.Introduction

Even as a kid I enjoyed ir de tapeo, or the tradition of going from one tapas bar to the next, in San Sebastián with my parents and their friends. In my earliest memories of those days, I first see a wall of legs on a floor littered with sawdust, toothpicks, cigarette butts, and shrimp shells, and then my father sweeps me up so I can sample from the awesome display of food on the bar. When I was older and seated at a tablel3,