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Pintxos

Pintxos

Hardcover

01 Apr, 2009

An authentic small plates cookbook from the top Basque chef in America. Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, serve...

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ISBN-10:

1580089224

ISBN-13:

9781580089227

Publisher

Clarkson Potter/Ten Speed

Dimensions

10.00 X 7.60 X 1.00 inches

Language

English

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.

Product Details

ISBN-10

:1580089224

ISBN-13

:9781580089227

Publisher

:Clarkson Potter/Ten Speed

Publication date

: 01 Apr, 2009

Category

: Cook Book

Sub-Category

: Regional & Ethnic - Spanish

Format

:Hardcover

Language

:English

Reading Level

: All

No. of Units

:1

Dimension

: 10.00 X 7.60 X 1.00 inches

Weight

:857 g

Editorial Reviews

"[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

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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