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