Pintxos: Small Plates in the Basque Tradition
(Adobe EPUB eBook, Kindle Book, OverDrive Read)

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Average Rating
Author:
Hirigoyen, Gerald
Author:
Weiss, Lisa
Published:
Clarkson Potter/Ten Speed 2011
ISBN:
9781607743743
Status:
Available from OverDrive
Description
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. 
 
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Subjects
Subjects
Cooking & Food
Nonfiction
More Details
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
12/14/2011
Language:
English
ASIN:
B007DD9OWM
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Citations
APA Citation (style guide)

Gerald Hirigoyen. (2011). Pintxos: Small Plates in the Basque Tradition. Clarkson Potter/Ten Speed.

Chicago / Turabian - Author Date Citation (style guide)

Gerald Hirigoyen. 2011. Pintxos: Small Plates in the Basque Tradition. Clarkson Potter/Ten Speed.

Chicago / Turabian - Humanities Citation (style guide)

Gerald Hirigoyen, Pintxos: Small Plates in the Basque Tradition. Clarkson Potter/Ten Speed, 2011.

MLA Citation (style guide)

Gerald Hirigoyen. Pintxos: Small Plates in the Basque Tradition. Clarkson Potter/Ten Speed, 2011.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
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Shared Digital Collection11
Addison Public Library00
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Grouped Work ID:
ebbabcb3-677e-db72-ccec-bfefd5d15de9
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Needs Update?:
No
Date Added:
Sep 19, 2018 17:33:06
Date Updated:
Dec 07, 2021 09:13:07
Last Metadata Check:
Oct 01, 2023 07:47:02
Last Metadata Change:
Sep 17, 2023 06:02:27
Last Availability Check:
Oct 01, 2023 07:47:03
Last Availability Change:
Aug 27, 2023 17:15:46
Last Grouped Work Modification Time:
Oct 04, 2023 03:46:39

OverDrive Product Record

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      • bioText: GERALD HIRIGOYEN is the chef-owner of two acclaimed San Francisco restaurants, Piperade and Bocadillos. He has twice been named Best Chef in the Bay Area by San Francisco Magazine, voted one of Food & Wine's Top New Chefs in America, and nominated in 2006 for the James Beard Foundation Best Chef: California award. This is his third book. He lives in Mill Valley, California.
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Ten Speed Press
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title
Pintxos
fullDescription
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. 
 
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shortDescription
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. 
 
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