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Partiendo siempre de una excelente materia prima, en este libro se recogen no solo las tapas más típicas y tradicionales de nuestra gastronomía, sino también un amplio abanico de recetas de autor para que puedas preparar en tu propia casa deliciosas ensaladas en miniatura, originales tartaletas y tostadas, brochetas, mousses o lasañas. Un derroche de imaginación para aportar variedad y color en tu mesa.
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Product details

  • Paperback | 120 pages
  • 154 x 160 x 16mm | 280g
  • Editorial Everest
  • Spain
  • Spanish
  • New edition
  • 8444121495
  • 9788444121499
  • 2,790,596

Review Text

The first pintxo (a small hors d'oeuvre or tapa) created in the 1950s at a bar located in the old quarters of San Sebastián was the gilda: a combination of a hot pepper, a seasoned anchovy, and an olive. Since then, numerous variation have been created in bars all over Spain. Alicia Serrano and Jesús María Ansa, the chefs of Gaucho, one of the best pintxo bars in Pamplona, offer us a mouthwatering sampling of this diversity in their book. Beginning with classic or traditional pintxos (served cold like gildas or salads or hot like fried morsels or egg scrambles), the authors go on to describe what might be called designer pintxos. The latter, which evolved in the 1990s as a result of the influence of haute cuisine, are also known as miniature meals. Some examples are mousse terrine with baby vegetables and caramelized onion or zucchini mille-feuille with shrimp and foie and squid sauce. With the guidance of these two award-winning chefs, youll discover the secrets behind the preparation of over 70 pintxo varieties.
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