Pintxos: Small Plates in the Basque Tradition

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.