• Pintxos: And Other Small Plates in the Basque Tradition See large image

    Pintxos: And Other Small Plates in the Basque Tradition (Hardback) By (author) Gerald Hirigoyen, By (author) Lisa Weiss

    $22.19 - Save $18.93 46% off - RRP $41.12 Free delivery worldwide Available
    Dispatched in 3 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionAn 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


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Pintxos

    Title
    Pintxos
    Subtitle
    And Other Small Plates in the Basque Tradition
    Authors and contributors
    By (author) Gerald Hirigoyen, By (author) Lisa Weiss
    Physical properties
    Format: Hardback
    Number of pages: 208
    Width: 194 mm
    Height: 258 mm
    Thickness: 24 mm
    Weight: 880 g
    Language
    English
    ISBN
    ISBN 13: 9781580089227
    ISBN 10: 1580089224
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading: ,
    Ingram Theme: CULT/WESTRN, CULT/WSTCST, GEOG/CALIFO
    B&T Modifier: Geographic Designator: 05
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    B&T Modifier: Geographic Designator: 23
    DC22: 641.8/12
    BISAC V2.8: CKB029000, CKB003000
    DC22: 641.812
    BISAC V2.8: CKB002010
    B&T Approval Code: A97406015
    BISAC V2.8: CKB034000
    BIC subject category V2: WBVD
    LC subject heading:
    BISAC V2.8: CKB080000
    LC subject heading: , ,
    LC classification: TX740 .H566 2009
    Illustrations note
    50 full-colour photographs
    Publisher
    TEN SPEED PRESS
    Imprint name
    TEN SPEED PRESS
    Publication date
    01 April 2009
    Publication City/Country
    Berkeley CA
    Author Information
    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.THE AUTHOR SCOOP Who would you cast as yourself in a movie of your life?Kevin Spacey Favorite cocktail?Negroni Favorite seasoning?Piment d’Espelette What’s your favorite snack food?Pickled Herring What stimulates your creative juices?Pressure What is your favorite thing about being an author?To be able to pass the books down through generations of my family, so that one day my great grandchild can pick up a book by me... If you had to boil your message down to one sentence, what would it be? That food is just food, and you’re not going to perish even if you mess it up!
    Review quote
    "[A] tasty and broad array of small plates that will tantalize and satisfy." --Publishers Weekly