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Pintxos: Small Plates in the Basque Tradition: And Other Small Plates in the Basque Tradition (Englisch) Gebundene Ausgabe – 1. April 2009


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Produktbeschreibungen

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“[A] tasty and broad array of small plates that will tantalize and satisfy.”
—Publishers Weekly 
 

Synopsis

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, 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, Bocadillos is all you need to host an authentic and stylish tapas party at home.

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Amazon.com: 20 Rezensionen
23 von 24 Kunden fanden die folgende Rezension hilfreich
Nice recipes but not an impressive coverage of the stated topic 8. Januar 2011
Von C. J. Thompson - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
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.
10 von 10 Kunden fanden die folgende Rezension hilfreich
Party by Pintxos 15. Mai 2011
Von Aceto - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Gerald Hirigoyen is from San Sebastien, that beautiful Atlantic coast town on the little crook neck between France and Spain. It is neither. It is Basque, from the striped colored cloth to the bright red pepper. Stay there and take pleasant day drives over to Bilbao (see the Guggenheim) and to Biarritz (19th century playground of Europe). Authentic Basque cookbooks are the devil to come by. This one rhymes well and is honest to the ham bone. If you want a book to drive a long or even a short party, come hither. Beginners welcome. Experts will find their nuggets.

This is a fine collection of Basque inspired tapas (for pintxos just say PEEN-chos) recipes, nicely organized and with wine parings. From griddle, beans, fried bites, little sandwiches, bites on bread, stews and braises, soups, salads to the skewers from which the book gets it's name (pinchers) these are treats. The back of the book offers recipes for panty items to have at your ready like piperade and basic sauces. You get a simple explanation of vinegars with a reduction tip to make moscatel vinegar as a usable substitute for aged (sweet sixteen plus) balsamic. Most balsamic we see is too young for anything but salad.

The Basque dinner hours are late and long. You cannot be fooling with complex timing and rigidity. This is food to ignite your party and fuel it through the wee hours. From "Figs Marinated in Sherry with Aged Goat Cheese and Basil", "Baby Beets, Cucumbers, Olives and Feta Skewers," "Caramelized Onions with Idiazabal Cheese", "Seared beef with Piquillo Pepper and Shallot Jam", to "Chicken Skewers with Yogurt-Mint Dipping Sauce" and "Duck Breast with Oranges and Green Olives".

The "Tomato and Watermelon Salad" sounds dissonant, but just taste the cucumber, avocado, herbs, vinegar and olive oil. These recipes are well written and easy to follow. Such recipes are a good introduction to cooking for the less experienced who need not feel intimidated to try; and for the 20-30 year old crowd who want something easy and tasty when you invite friends over without having to spend the day in the kitchen or spend a lot on money on dinner.

For those above thirty, this is the serious working part of the book. When we want to carry a stew that is new to all, look here. A pot, a ladle and a stack of bowls carry the day. No need to serve hot from the hob. Same with soups.

I have been pleased, usually, by the publications from Ten Speed Press in Berkeley. The pages are crisply and functionally laid out for us. The photography is not overbearing. The book is durably bound and made from heavy stock and seemingly, acid-free paper.
13 von 16 Kunden fanden die folgende Rezension hilfreich
Appetizers for a Meal that Never Comes 4. April 2010
Von Edward Fristrom - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
While every review so far has the word "Basque" in it, the book isn't just Basque. Hirigoyen has french training and runs two restaurants in California, so there are some dishes here that you wouldn't find looking at restaurants in Northern Spain. One dish is essentially duck l'orange with olives thrown in, and there's a calamari dish with black-eyed peas; both recipes speak to how much his dishes are informed by his biography. I like these dishes however, and the more traditional tapas you can find there as well. I only draw the line at "Scallops with Lychee Gazpacho" which was sickly sweet and evoked no landscape or culture in particular. The bottom line though is that I'm a self-taught amateur cook, but I felt like I could tackle most of these small dishes. The only challenge is really hunting down ingredients. Trader Joe's carries some common ingredients like piquillo and guindilla peppers, but you really need a Spanish specialty store nearby to get full coverage for the recipes which call for piment d'espelllette, choricero peppers and ventresca tuna. I review the book with more detail and humor at: [...]
2 von 2 Kunden fanden die folgende Rezension hilfreich
tapas 9. Februar 2013
Von Alice H Krause - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Relative to other tapas cookbooks, I love to see the photos. The recipes are incredibly luscious and made several of the dishes for a holiday party. As always arrived in several days, and in perfect condition. many thanks.
2 von 2 Kunden fanden die folgende Rezension hilfreich
Pintxos: Small Plates in the Basque Tradition 24. April 2010
Von Ralph Lowry - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Excellent cookbook, delicious recipes, easy to follow. Some of the ingredients are a bit exotic and difficult to find, but worth the search or purchasing from specialty purveyors on-line.
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