|Pintxos Small Plates in the Basque Tradition|
Acclaimed chef gerald hirigoyen's sophisticated and delectable small plates, served at his eating places, bocadillos and piperade, set the usual for tapas in san francisco. this book features seventy five unique california-inflected versions of spanish tapas and french basque dishes (inclusive of salt cod with piperade, roasted beets with moroccan spices, and oxtail empanadas with spicy mango dip) especially written for the house prepare dinner. with no trouble organized by form of dish--grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried meals--and illustrated with the exemplary photography of james beard award-prevailing photographer maren caruso, pintxos is all you need to host an proper and fashionable tapas birthday celebration at domestic.
Not for the novice cook. The recipes are comprised multiple ingredients and may require some searching for some of the Basque/Spanish items which won't be in everyone's pantry. That said, these are some fabulous small bites and plates which will leave you with looking to make the next item and sharing with friends. There is a treasure chest of recipes/references at the end - pantry items you can establish for yourself like Lemon Confit, Piperade and my own personal addiction - ham dust. Oh yeah!-Intricate Beauty
Hirigoyen's voice is seductive in the description of his boyhood memories in the Basque Country and his long experience as a restaurateur in San Francisco. He's never lost his appreciation for his beginnings. Like many Basque cookbooks I've read, it's not super complicated. You have to be patient with some recipes but they all depend on beautiful ingredients.-KT
Download Cooking Ebook Pintxos Small Plates in the Basque Tradition | 17 Mb | Pages 208 | EPUB | 2009