Pintxos: Small Plates in the Basque Tradition
by Gerald Hirigoyen, Lisa Weiss
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Book Summary Information
Author: Gerald Hirigoyen, Lisa WeissEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-02-17
ISBN: 1580089224
Number of pages: 208
Publisher: Ten Speed Press
Book Reviews of Pintxos: Small Plates in the Basque Tradition
Book Review: Nice recipes but not an impressive coverage of the stated topic
Summary: 3 Stars
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.
Summary of Pintxos: Small Plates in the Basque Tradition
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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