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Product Description

Review

“[A] tasty and broad array of small plates that will tantalize and satisfy.”
—Publishers Weekly

Product 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.

"[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

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Customer Reviews

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4.0 out of 5 stars (2 customer reviews)

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2 of 2 people found the following review helpful

5.0 out of 5 stars Let's Go to Basque Country, Jan 24 2010

By

heretica "heretica" (Gulf Islands) - See all my reviews

This review is from: Pintxos: Small Plates in the Basque Tradition (Hardcover)

I'm telling you, with this cookbook, you won't even need to travel. It's the most informative cookbook I've read in many years. You will learn simple but important things about wine, spices for this type of cooking and what Tapas really are. You will also learn about fine differences between cooking in this part of Europe and why the Basques have become famous for their gastronomical societies. It is beautiful visually and encourages one to have small spontaneous gatherings, there are so many ideas. And they are simple. Elegant, simple and appealing on every sense level. I actually like reading it before bed. Now that's saying something for a cookbook.
Oh, and if you want, there are sources listed for some of the more exotic or authentic spices and other ingredients listed. If not, there are simple substitutes for most things. (ie. I had no idea Paprika had so many subtleties). A delight to own, gift or read.

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3.0 out of 5 stars Nice recipes but not an impressive coverage of the stated topic, Jan 7 2011

By

C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews
(TOP 100 REVIEWER) (REAL NAME)

This review is from: Pintxos: Small Plates in the Basque Tradition (Hardcover)

I suppose the two authors of this book cover themselves to some degree by using the words 'in the Basque tradition' in the subtitle, but I was rather expecting a look at variations on dishes that are either actually currently served in Spain, or that else have been traditionally prepared in older Basque cookery. Some recipes *do* specify that a given recipe is fairly typical of restaurants in certain Spanish communities (and some are otherwise immediately recognizable as typical Tapas dishes) but the bulk seem to be creations of Gerald Hirigoyen that were just merely 'inspired' by his experiences of Basque cuisine. As is noted in the introductory text, many cuisines have equivalents to Pintxos and, in the final analysis, I have to really wonder why this book can really be any more about the Basque variation of the appetizer than, say, Meze, Zakuski or plain old Hors-d'oeuvres. I like many of the recipes I read, and will certainly try some, but I really wanted a book that educated me about Pintxos actually offered in Basque-country. I do not believe I got that here. I rather think that this book is an unfortunate collaboration between a good chef who cannot write and a good writer who does not understand food (or foodies) very well.

Oh, finally.... if one is going to include pictures in a book (and the ones in this volume are technically and artistically excellent), then why (OH WHY???) not make them pictures of the actual dishes instead of the graphically pleasing, but largely irrelevant images that accompany the various recipes? I might have given 4 stars if the authors/publishers had followed this simple idea.

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Amazon.com: 4.7 out of 5 stars (15 customer reviews)

7 of 7 people found the following review helpful

3.0 out of 5 stars Nice recipes but not an impressive coverage of the stated topic, Jan 7 2011

By C. J. Thompson "Arctic John" - Published on Amazon.com

This review is from: Pintxos: Small Plates in the Basque Tradition (Hardcover)

I suppose the two authors of this book cover themselves to some degree by using the words 'in the Basque tradition' in the subtitle, but I was rather expecting a look at variations on dishes that are either actually currently served in Spain, or that else have been traditionally prepared in older Basque cookery. Some recipes *do* specify that a given recipe is fairly typical of restaurants in certain Spanish communities (and some are otherwise immediately recognizable as typical Tapas dishes) but the bulk seem to be creations of Gerald Hirigoyen that were just merely 'inspired' by his experiences of Basque cuisine. As is noted in the introductory text, many cuisines have equivalents to Pintxos and, in the final analysis, I have to really wonder why this book can really be any more about the Basque variation of the appetizer than, say, Meze, Zakuski or plain old Hors-d'oeuvres. I like many of the recipes I read, and will certainly try some, but I really wanted a book that educated me about Pintxos actually offered in Basque-country. I do not believe I got that here. I rather think that this book is an unfortunate collaboration between a good chef who cannot write and a good writer who does not understand food (or foodies) very well.

Oh, finally.... if one is going to include pictures in a book (and the ones in this volume are technically and artistically excellent), then why (OH WHY???) not make them pictures of the actual dishes instead of the graphically pleasing, but largely irrelevant images that accompany the various recipes? I might have given 4 stars if the authors/publishers had followed this simple idea.

5 of 5 people found the following review helpful

5.0 out of 5 stars Party by Pintxos, May 14 2011

By Aceto "All knowledge is sorrow." - Published on Amazon.com

This review is from: Pintxos: Small Plates in the Basque Tradition (Hardcover)

Gerald Hirigoyen is from San Sebastien, that beautiful Atlantic coast town on the little crook neck between France and Spain. It is neither. It is Basque, from the striped colored cloth to the bright red pepper. Stay there and take pleasant day drives over to Bilbao (see the Guggenheim) and to Biarritz (19th century playground of Europe). Authentic Basque cookbooks are the devil to come by. This one rhymes well and is honest to the ham bone. If you want a book to drive a long or even a short party, come hither. Beginners welcome. Experts will find their nuggets.

This is a fine collection of Basque inspired tapas (for pintxos just say PEEN-chos) recipes, nicely organized and with wine parings. From griddle, beans, fried bites, little sandwiches, bites on bread, stews and braises, soups, salads to the skewers from which the book gets it's name (pinchers) these are treats. The back of the book offers recipes for panty items to have at your ready like piperade and basic sauces. You get a simple explanation of vinegars with a reduction tip to make moscatel vinegar as a usable substitute for aged (sweet sixteen plus) balsamic. Most balsamic we see is too young for anything but salad.

The Basque dinner hours are late and long. You cannot be fooling with complex timing and rigidity. This is food to ignite your party and fuel it through the wee hours. From "Figs Marinated in Sherry with Aged Goat Cheese and Basil", "Baby Beets, Cucumbers, Olives and Feta Skewers," "Caramelized Onions with Idiazabal Cheese", "Seared beef with Piquillo Pepper and Shallot Jam", to "Chicken Skewers with Yogurt-Mint Dipping Sauce" and "Duck Breast with Oranges and Green Olives".

The "Tomato and Watermelon Salad" sounds dissonant, but just taste the cucumber, avocado, herbs, vinegar and olive oil. These recipes are well written and easy to follow. Such recipes are a good introduction to cooking for the less experienced who need not feel intimidated to try; and for the 20-30 year old crowd who want something easy and tasty when you invite friends over without having to spend the day in the kitchen or spend a lot on money on dinner.

For those above thirty, this is the serious working part of the book. When we want to carry a stew that is new to all, look here. A pot, a ladle and a stack of bowls carry the day. No need to serve hot from the hob. Same with soups.

I have been pleased, usually, by the publications from Ten Speed Press in Berkeley. The pages are crisply and functionally laid out for us. The photography is not overbearing. The book is durably bound and made from heavy stock and seemingly, acid-free paper.

1 of 1 people found the following review helpful

5.0 out of 5 stars Pintxos: Small Plates in the Basque Tradition, April 24 2010

By Ralph Lowry - Published on Amazon.com

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This review is from: Pintxos: Small Plates in the Basque Tradition (Hardcover)

Excellent cookbook, delicious recipes, easy to follow. Some of the ingredients are a bit exotic and difficult to find, but worth the search or purchasing from specialty purveyors on-line.

› Go to Amazon.com to see all 15 reviews 4.7 out of 5 stars