GERALD HIRIGOYEN

Basque country is a union of oppposites: a mountain culture perched on the edge of the sea. Though this region straddles the Pyrenees, beginning at the throat of the Iberian peninsula and ending in Southern France, the Basques share a commonality of spirit and culture that has lasted for more than 5000 years, withstanding countless invasions. The influx of foreigners enriched the basic Basque cuisine of fish, meat and grains: the Romans brought wheat, wine and olive oil, the Muslims introduced rice and citrus, the Americans returned with corn, chocolate, tomatoes, peppers and potatoes, resulting in distinctive flavours. This recipe book explores the flavours of the region.

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.