The book of pintxos : discover the legendary small bites of Basque country / Marti Buckley ; foreword by Juan Mari and Elena Arzak ; photographs by Simon Bajada.
The Pinxto Commandments -- The history of the pinxto -- Toothpick pintxos -- Bread pintxos -- Ensaladilla pintxos -- Fried pintxos -- Bar pintxos -- Pastry pintxos -- Kitchen pintxos -- Dessert pintxos.
Summary:
"Nestled in the nine square blocks of Old Town in San Sebastian, 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 layered cheese, quince, and walnut spread on toast, pintxos are impressive, well thought-out dishes, distilling ingredient know-how and creative cooking techniques into one or 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 100 recipes, bar profiles, histories, and vivid photographs, The Book of Pintxos unlocks a window into this dynamic Basque food culture for curious eaters everywhere"-- Provided by publisher.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.