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Pintxos: Small Plates in the Basque Tradition
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About Pintxos: Small Plates In The Basque Tradition
Product 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. From Publishers Weekly Hirigoyen, chef/owner of San Francisco's Piperade and Bascadillos and author of The Basque Kitchen, makes a worthy contribution to the rapidly growing number of cookbooks from the Iberian peninsula. Hirigoyen focuses on pintxos, Basque for tapas or finger foods, a specialty taken very seriously in his homeland. Many of the selections can be made ahead of time, and many are served at room temperature. Recipes are paired with wine suggestions, including such hard-to-match plates as fried chicken sandwiches, lamb's tongue, and artichoke chips. Dishes are grouped by food type—little sandwiches, stews and braises, fried bites, skewers, etc. Highlights include duck breast with oranges and green olives, tuna belly with lemon confit, tomato and watermelon salad, and fava beans with crème fraîche and mint. A detailed pantry section includes recipes for such staples as aioli, with lemon and orange/saffron variations; ham dust; garlic chips; and veal stock. With 75 recipes and 50 full-color photographs, Hirigoyen showcases a tasty and broad array of small plates that will tantalize and satisfy. (Apr.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Review "[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 From the Publisher * An authentic small plates cookbook from the top Basque chef in America. * The National Restaurant Association's 2007 survey confirms that small plates is the single hottest menu trend nationwide. * Wine notes offer pairings for each dish as well as instructional tips for readers to create their own pairings. 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. Excerpt. © Reprinted by permission. All rights reserved. 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 table in a restaurant, I chafed at having to mind my manners and to wait for each course to arrive, but at the tapas bars I was free. I could take anything I wanted from the platters of child-sized portions-maybe a piece of chorizo, a square of tortilla española, or a hard-boiled egg, along with a Fanta soda-and run off down the street to play with my sister and the other children, before catching up with my parents at the next tasca (tavern).
