Pintxos
Small Plates in the Basque Tradition [A Cookbook]
$60.89
- Hardcover
208 pages
- Release Date
1 April 2009
Summary
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 t…
Book Details
| ISBN-13: | 9781580089227 |
|---|---|
| ISBN-10: | 1580089224 |
| Author: | Gerald Hirigoyen, Lisa Weiss |
| Publisher: | Random House USA Inc |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 208 |
| Release Date: | 1 April 2009 |
| Weight: | 879g |
| Dimensions: | 261mm x 196mm x 21mm |
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What They're Saying
Critics Review
“[A] tasty and broad array of small plates that will tantalize and satisfy.” -Publishers Weekly
“[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
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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