The book news on this page was published on 8 Dec 2008. There's now a review of this book on The Gastronomer's Bookshelf -- click here to find it.
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.
BUY ONLINE (click on flag)
|
|||||||
| Published: | April 2009 | ||||||
| Format: | Hardback, 208 pages | ||||||
| RRP: | $29.50 | ||||||
| ISBN-13: | 9781580089227 | ||||||
| Publisher: | Ten Speed Press (site) | ||||||
| Origin: | United States | ||||||
| Category: | Global Cuisine | ||||||
If you have this book, why not write a review?
More reviews and announcements that might be interesting:
 |
 |
 |
 |
