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The Book of Pintxos: Discover the Legendary Small Bites of Basque Country
312
by Marti Buckley
Marti Buckley
The Book of Pintxos: Discover the Legendary Small Bites of Basque Country
312
by Marti Buckley
Marti Buckley
Hardcover
$30.00
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Overview
For the first time ever, the recipes for pintxos—the small dishes found in bars in Basque Country—are gathered to present the definitive bible on this significant food of Basque culture, along with the history and people who created them, written by award-winning author Marti Buckley. * Named a Best New Cookbook of Spring 2024 by Epicurious Nestled in the Old Town of San Sebastián, Spain, is a culinary tradition unlike any other in the world: the pintxo. Ranging from a simple anchovy-and-pepper toothpick skewer to a decadent dish of tender beef cheek over creamy potatoes, pintxos are impressive, well thought-out dishes, distilling ingredient know-how and creative cooking techniques into just a few bites. Bar owners take pride in their pintxo recipes, which are often closely protected and passed down through generations. In the first authoritative book on this subject, author and Basque transplant Marti Buckley defines what makes a pintxo, traces its history back several decades, and shares the recipes so home cooks can authentically recreate these tiny morsels in their own kitchens. Through 70 recipes, bar profiles, histories, and vivid photographs, The Book of Pintxos unlocks a window into this dynamic Basque food culture for curious eaters everywhere.
Product Details
| ISBN-13: | 9781579659875 |
|---|---|
| Publisher: | Artisan |
| Publication date: | 04/09/2024 |
| Pages: | 312 |
| Sales rank: | 98,056 |
| Product dimensions: | 7.50(w) x 9.50(h) x 1.00(d) |
About the Author
Marti Buckley is an American writer and chef from Alabama who has resided in northern Spain since 2010. Her definitive book on Basque cuisine, Basque Country, earned her a prestigious IACP Cookbook Award in the 2019 International category, as well as Best Publication from the Basque Gastronomy Academy. She appears regularly on both Spanish and American television and radio programs, and her work has been featured in Food & Wine, Travel + Leisure, National Geographic, and Wine Enthusiast, among others. Marti is co-founder of the International Society for the Preservation & Enjoyment of Vermouth. Find her Instagram @martibuckley.
Table of Contents
Foreword Preface Introduction The Pintxo Commandments The History of the Pintxo Toothpick Pintxos Banderillas and Bullfighting The Industrialization of an Institution Myths of the ToothpickGilda | Anchovy, Pepper, and Olive Skewer Casa Valles, San Sebastián Piparrak| Guindilla PeppersBilbainito | Shrimp and Egg Skewer Mayonesa Casera | Homemade Mayonnaise San SebastiánGrillo | Potato, Lettuce, and Onion Skewer Iturriza Taberna, BilbaoIndurain | Anchovy, Tuna, Pepper, and Olive Skewer Bodega Donostiarra, San Sebastián Bonito | Tuna Mix-and-Match Toothpick Pintxos Bread Pintxos The Spanish Baking Tradition The Breads The 5 Ws (And One H) of Slicing Bread for Pintxos To Toast or Not to ToastLa Delicia | The Delicacy Gran Bar La Espiga, San Sebastián Anchoa | AnchovyAnchoa en Salazón | Salt-Cured AnchovyAntonio Bar, San Sebastián Anchoa con Pate de Oliva | Anchovy with Olive Pâté
Bar Txepetxa, San Sebastián Queso, Membrillo, y Nueces | Cheese, Quince Paste, and Walnut
Drinking with Friends Pimiento Relleno de Bonito | Tuna-Stuffed Pepper
Bar Martínez, San Sebastián Antxopi | Antxopi
Aceite de Perejil | Parsley Oil
El Rincon de Luis Mari, Vitoria Vitoria Seta, Jamón, y Guindilla | Oyster Mushroom, Ham, and PepperBrie, Jamón, y Mermelada | Brie, Ham, and Jam
Jamón | Ham Salmon Marinado | Marinated Salmon
Bar El Globo, Bilbao Bacalao al Pil Pil | Salt Cod in Pil-Pil Sauce Preparing Salt Cod
Café Bar Bilbao, Bilbao Tosta de Bogavante | Lobster Toast
Bar Zeruko, San Sebastián Mix-and-Match Bread Pintxos Ensaladilla PintxosEnsaladilla Rusa | Russian Potato Salad The Ensaladilla Rusa Debate The History of Russian Salad Bar Ezkurra, San SebastiánEnsaladilla de Txaka | Crab Salad Mayonesa sin Huevo | Eggless MayonnaiseEnsaladilla de Puerro y Jamón | Leek and Ham Salad The “Secret” IngredientEl Velero | The Sailboat
La Cepa, San Sebastián Mix-and-Match Ensaladilla Rusa Pintxos Fried Pintxos The Batters Frying Oil: Olive or Sunflower? The History of the Croqueta The Day of the Croqueta Tips for Frying Double-Dipping How to Eat a Fried Pintxo in Basque CountryBola de Carne | Meat Fritter
Pamplona Merluza Rebozada | Battered HakeGamba a la Gabardina | Fried Shrimp
Bar Paco Bueno, San Sebastián Muscovita | Muscovite
Hostería Del Temple, Pamplona Mejillon Relleno | Stuffed Mussels
Baste, Bilbao Croqueta de Pollo | Chicken Croquette
Urkabe, San Sebastián Gavilla | Sheaf
Bar Alustiza, AKA San Marcial, San Sebastián Huevo Frito con Patata | Fried Egg with Potato
Sagartoki, Vitoria Black Rabas | Black Calamari Fumet | Fish Broth
A Fuego Negro Mix-and-Match Croquetas Bechamel | Béchamel Bar Pintxos The Display Case The Big Tortilla FiascoPintxos Donostiarras, The BookTortilla de Patatas | Spanish Omelet
Bar Nestor, San Sebastián Triangulo del Eme | The Eme Triangle
Bar Eme Bilbao Ropa Vieja | Old Clothes
Bar Astelena / La Jarana, San Sebastián
The Pintxo Scribes Pastel de Pescado | Hake PâtéCurusán de Jamón Ibérico | Iberian Ham Croissant
Ganbara, San Sebastián Mango con Foie y Queso | Cheese-and-Foie-Stuffed Mango Filadelfia
Bar Aloña Berri, San Sebastián Crujiente de Manzana con Pato | Duck with Crunchy Apple
Irrintzi, Bilbao Capricho Escombro | Iberian Scrap Sandwich
Bodegón Sarria, Pamplona Sopa de Queso Idiazabal con Hongos | Idiazabal Cheese Soup with Porcini
Gure Toki, Bilbao Tomate Relleno | Stuffed Tomato
Sorginzulo, Bilbao Huevo Trufado | Truffled Egg
Bar Gaucho, Pamplona Turrón de Foie | Foie Gras Nougat
PerretxiCo, Vitoria If Not Bread, Then . . .? Pastry Pintxos From FranceTartaleta de Txangurro | Spider Crab Tartlet Tomate Frito | Tomato Sauce The Shapes of Puff PastryCrepes de Queso con Hongos | Porcini-and-Cheese-Stuffed Crepe Gaztandegi, BilbaoTxalupa | Boat Working with Puff Pastry
Bar Bergara, San Sebastián Filomena | Philomena Working with Phyllo Dough
Bar Fitero, Pamplona Esparrago Triguero Agridulce | Sweet-and-Sour Asparagus Crema Balsámica | Balsamic Glaze
Brick versus Phyllo Bar Chelsy, Pamplona Mix-and-Match Pastry Pintxos Kitchen Pintxos The Controversy The Pintxo Scribes Anatomy of a Plated PintxoChampi | Mushroom
Tamboril, San Sebastián Pintxo Moruno | Moorish Kebab
Café Iruña, Bilbao Brocheta de Gambas | Shrimp Kebab with Pepper VinaigretteJaizkibel | Jaizkibel
Bar Gran Sol, Hondarribia Risotto de Idiazabal | Idiazabal Cheese Risotto
Borda Berri, San Sebastián Foie a la Plancha | Seared Foie Gras
La Cuchara de San Telmo, San Sebastián Solomillo | Beef Tenderloin
Gandarias, San Sebastián Volcán de Morcilla | Blood Sausage Volcano
Hidalgo 56, San Sebastián
Morcilla | Blood Sausage Milhojas de Habitas | Fava Bean Mille-Feuille
Toloño, Vitoria
Verdel | Atlantic Mackerel Arroz con Socarrat | Crusty Rice
Narru, San Sebastián
Choricero Peppers Vieira Asada Sobre Ajoblanco | Grilled Scallop with Ajoblanco
Casa Urola, San Sebastián Mini Sartén de Huevo, Foie, y Hongos | Egg, Foie Gras, and Porcini in a Pan
La Viña del Ensanche, Bilbao Ravioli de Rabo | Oxtail Ravioli
Zazpi, San Sebastián Piquillo Parrillero | Piquillo from the Grill
Xarma Cook & Culture, San Sebastián Dessert Pintxos The Final Frontier of the PintxoTarta de Queso | La Viña Cheesecake La Viña, San SebastiánTorrija | Caramelized Custard BreadLímon Cuadrado | Lemon Squared
Atari Gastroleku, San Sebastián Mini Magnum | Mini Popsicle
Saburdi, Vitoria Resources Acknowledgments Index About the Author
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