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Marti Buckley
The Book of Pintxos - Discover the Legendary Small Bites of Basque Country
English · Hardback
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Description
For the first time ever, the recipes for pintxos—the small savory and sweet 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.
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.
List 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 Toothpick
Gilda | Anchovy, Pepper, and Olive Skewer
Casa Valles, San Sebastián
Piparrak| Guindilla Peppers
Bilbainito | Shrimp and Egg Skewer
Mayonesa Casera | Homemade Mayonnaise
San Sebastián
Grillo | Potato, Lettuce, and Onion Skewer
Iturriza Taberna, Bilbao
Indurain | 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 Toast
La Delicia | The Delicacy
Gran Bar La Espiga, San Sebastián
Anchoa | Anchovy
Anchoa en Salazón | Salt-Cured Anchovy
Vitoria
Brie, Jamón, y Mermelada | Brie, Ham, and Jam
Preparing Salt Cod
Ensaladilla Pintxos
Ensaladilla Rusa | Russian Potato Salad
The Ensaladilla Rusa Debate
The History of Russian Salad
Bar Ezkurra, San Sebastián
Ensaladilla de Txaka | Crab Salad
Mayonesa sin Huevo | Eggless Mayonnaise
Ensaladilla de Puerro y Jamón | Leek and Ham Salad
The “Secret” Ingredient
El Velero | The Sailboat
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 Country
Bola de Carne | Meat Fritter
Gamba a la Gabardina | Fried Shrimp
Fumet | Fish Broth
Bechamel | Béchamel
Bar Pintxos
The Display Case
The Big Tortilla Fiasco
Pintxos Donostiarras, The Book
Tortilla de Patatas | Spanish Omelet
Bilbao
Curusán de Jamón Ibérico | Iberian Ham Croissant
Filadelfia
Pastry Pintxos
From France
Tartaleta de Txangurro | Spider Crab Tartlet
Tomate Frito | Tomato Sauce
The Shapes of Puff Pastry
Crepes de Queso con Hongos | Porcini-and-Cheese-Stuffed Crepe
Gaztandegi, Bilbao
Txalupa | Boat
Working with Puff Pastry
Working with Phyllo Dough
Crema Balsámica | Balsamic Glaze
Bar Chelsy, Pamplona
Kitchen Pintxos
The Controversy
The Pintxo Scribes
Anatomy of a Plated Pintxo
Champi | Mushroom
Jaizkibel | Jaizkibel
Dessert Pintxos
The Final Frontier of the Pintxo
Tarta de Queso | La Viña Cheesecake
La Viña, San Sebastián
Torrija | Caramelized Custard Bread
Límon Cuadrado | Lemon Squared
Resources
Acknowledgments
Index
About the Author
About the author
Marti Buckley
Summary
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 Cookbook to Gift in 2024 by Chowhound, and 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.
Foreword
For the first time ever, the recipes for pintxos-the small savoury and sweet 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.
Product details
| Authors | Marti Buckley |
| Publisher | Workman Publishing |
| Languages | English |
| Product format | Hardback |
| Released | 09.04.2024 |
| EAN | 9781579659875 |
| ISBN | 978-1-57965-987-5 |
| No. of pages | 312 |
| Subjects |
Guides
> Food & drink
> International cuisine
Spain, Social & cultural history, COOKING / History, COOKING / Regional & Ethnic / Spanish, Cookery / food & drink etc, National & regional cuisine, Social and cultural history, National and regional cuisine, Cookery / food and drink, Cookery / food and drink / food writing |
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