An authentic small plates cookbook from the top Basque chef in
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... more...