{"product_id":"the-book-of-pintxos-discover-the-legendary-small-bites-of-basque-country","title":"The Book of Pintxos: Discover the Legendary Small Bites of Basque Country","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMarti Buckley\u003c\/b\u003e is an American writer and chef from Alabama who has resided in northern Spain since 2010. Her definitive book on Basque cuisine, \n\u003ci\u003eBasque Country, \u003c\/i\u003eearned 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 \n\u003ci\u003eFood \u0026amp; Wine, Travel + Leisure, National Geographic, \u003c\/i\u003e and \n\u003ci\u003eWine Enthusiast, \u003c\/i\u003e among others. Marti is co-founder of the International Society for the Preservation \u0026amp; Enjoyment of Vermouth. Find her Instagram @martibuckley.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tForeword \n\u003cbr\u003e Preface \n\u003cbr\u003e Introduction \n\u003cbr\u003e The Pintxo Commandments \n\u003cbr\u003e The History of the Pintxo \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eToothpick Pintxos\u003c\/b\u003e\n\u003cbr\u003e Banderillas and Bullfighting \n\u003cbr\u003e The Industrialization of an Institution \n\u003cbr\u003e Myths of the Toothpick \n\u003cbr\u003e\n\u003ci\u003eGilda Anchovy, Pepper, and Olive Skewer\u003c\/i\u003e\n\u003cbr\u003e Casa Valles, San Sebastián \n\u003cbr\u003e Piparrak Guindilla Peppers \n\u003cbr\u003e\n\u003ci\u003eBilbainito Shrimp and Egg Skewer\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eMayonesa Casera Homemade Mayonnaise\u003c\/i\u003e\n\u003cbr\u003e San Sebastián \n\u003cbr\u003e\n\u003ci\u003eGrillo Potato, Lettuce, and Onion Skewer\u003c\/i\u003e\n\u003cbr\u003e Iturriza Taberna, Bilbao \n\u003cbr\u003e\n\u003ci\u003eIndurain Anchovy, Tuna, Pepper, and Olive Skewer\u003c\/i\u003e\n\u003cbr\u003e Bodega Donostiarra, San Sebastián \n\u003cbr\u003e Bonito Tuna \n\u003cbr\u003e Mix-and-Match Toothpick Pintxos \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBread Pintxos\u003c\/b\u003e\n\u003cbr\u003e The Spanish Baking Tradition \n\u003cbr\u003e The Breads \n\u003cbr\u003e The 5 Ws (And One H) of Slicing Bread for Pintxos \n\u003cbr\u003e To Toast or Not to Toast \n\u003cbr\u003e\n\u003ci\u003eLa Delicia The Delicacy\u003c\/i\u003e\n\u003cbr\u003e Gran Bar La Espiga, San Sebastián \n\u003cbr\u003e Anchoa Anchovy \n\u003cbr\u003e\n\u003ci\u003eAnchoa en Salazón Salt-Cured Anchovy\u003c\/i\u003e Antonio Bar, San Sebastián \n\u003ci\u003eAnchoa con Pate de Oliva Anchovy with Olive Pâté\u003c\/i\u003e Bar Txepetxa, San Sebastián \n\u003ci\u003eQueso, Membrillo, y Nueces Cheese, Quince Paste, and Walnut\u003c\/i\u003e Drinking with Friends \n\u003ci\u003ePimiento Relleno de Bonito Tuna-Stuffed Pepper\u003c\/i\u003e Bar Martínez, San Sebastián \n\u003ci\u003eAntxopi Antxopi\u003c\/i\u003e\n\u003ci\u003eAceite de Perejil Parsley Oil\u003c\/i\u003e El Rincon de Luis Mari, Vitoria \n\u003cbr\u003e Vitoria \n\u003ci\u003eSeta, Jamón, y Guindilla Oyster Mushroom, Ham, and Pepper\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eBrie, Jamón, y Mermelada Brie, Ham, and Jam\u003c\/i\u003e Jamón Ham \n\u003ci\u003eSalmon Marinado Marinated Salmon\u003c\/i\u003e Bar El Globo, Bilbao \n\u003ci\u003eBacalao al Pil Pil Salt Cod in Pil-Pil Sauce\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003ePreparing Salt Cod\u003c\/i\u003e Café Bar Bilbao, Bilbao \n\u003ci\u003eTosta de Bogavante Lobster Toast\u003c\/i\u003e Bar Zeruko, San Sebastián Mix-and-Match Bread Pintxos \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eEnsaladilla Pintxos\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003eEnsaladilla Rusa Russian Potato Salad\u003c\/i\u003e\n\u003cbr\u003e The Ensaladilla Rusa Debate \n\u003cbr\u003e The History of Russian Salad \n\u003cbr\u003e Bar Ezkurra, San Sebastián \n\u003cbr\u003e\n\u003ci\u003eEnsaladilla de Txaka Crab Salad\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e Mayonesa sin Huevo Eggless Mayonnaise\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eEnsaladilla de Puerro y Jamón Leek and Ham Salad\u003c\/i\u003e\n\u003cbr\u003e The \"Secret\" Ingredient \n\u003cbr\u003e\n\u003ci\u003eEl Velero The Sailboat\u003c\/i\u003e La Cepa, San Sebastián Mix-and-Match Ensaladilla Rusa Pintxos \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFried Pintxos\u003c\/b\u003e\n\u003cbr\u003e The Batters \n\u003cbr\u003e Frying Oil: Olive or Sunflower? \n\u003cbr\u003e The History of the Croqueta \n\u003cbr\u003e The Day of the Croqueta \n\u003cbr\u003e Tips for Frying \n\u003cbr\u003e Double-Dipping \n\u003cbr\u003e How to Eat a Fried Pintxo in Basque Country \n\u003cbr\u003e\n\u003ci\u003eBola de Carne Meat Fritter\u003c\/i\u003e Pamplona \n\u003ci\u003eMerluza Rebozada Battered Hake\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eGamba a la Gabardina Fried Shrimp\u003c\/i\u003e Bar Paco Bueno, San Sebastián \n\u003ci\u003eMuscovita Muscovite\u003c\/i\u003e Hostería Del Temple, Pamplona \n\u003ci\u003eMejillon Relleno Stuffed Mussels\u003c\/i\u003e Baste, Bilbao \n\u003ci\u003eCroqueta de Pollo Chicken Croquette\u003c\/i\u003e Urkabe, San Sebastián \n\u003ci\u003eGavilla Sheaf\u003c\/i\u003e Bar Alustiza, AKA San Marcial, San Sebastián \n\u003ci\u003eHuevo Frito con Patata Fried Egg with Potato\u003c\/i\u003e Sagartoki, Vitoria \n\u003ci\u003eBlack Rabas Black Calamari\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e Fumet Fish Broth\u003c\/i\u003e A Fuego Negro Mix-and-Match Croquetas \n\u003cbr\u003e\n\u003ci\u003eBechamel Béchamel\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBar Pintxos\u003c\/b\u003e\n\u003cbr\u003e The Display Case \n\u003cbr\u003e The Big Tortilla Fiasco \n\u003cbr\u003e\n\u003ci\u003ePintxos Donostiarras\u003c\/i\u003e, The Book \n\u003cbr\u003e\n\u003ci\u003eTortilla de Patatas Spanish Omelet\u003c\/i\u003e Bar Nestor, San Sebastián \n\u003ci\u003eTriangulo del Eme The Eme Triangle\u003c\/i\u003e Bar Eme \n\u003cbr\u003e Bilbao \n\u003ci\u003eRopa Vieja Old Clothes\u003c\/i\u003e Bar Astelena \/ La Jarana, San Sebastián The Pintxo Scribes \n\u003ci\u003ePastel de Pescado Hake Pâté\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eCurusán de Jamón Ibérico Iberian Ham Croissant\u003c\/i\u003e Ganbara, San Sebastián \n\u003ci\u003eMango con Foie y Queso Cheese-and-Foie-Stuffed Mango\u003c\/i\u003e\n\u003cbr\u003e Filadelfia Bar Aloña Berri, San Sebastián \n\u003ci\u003eCrujiente de Manzana con Pato Duck with Crunchy Apple\u003c\/i\u003e Irrintzi, Bilbao \n\u003ci\u003eCapricho Escombro Iberian Scrap Sandwich\u003c\/i\u003e Bodegón Sarria, Pamplona \n\u003ci\u003eSopa de Queso Idiazabal con Hongos Idiazabal Cheese Soup with Porcini\u003c\/i\u003e Gure Toki, Bilbao \n\u003ci\u003eTomate Relleno Stuffed Tomato\u003c\/i\u003e Sorginzulo, Bilbao \n\u003ci\u003eHuevo Trufado Truffled Egg\u003c\/i\u003e Bar Gaucho, Pamplona \n\u003ci\u003eTurrón de Foie Foie Gras Nougat\u003c\/i\u003e PerretxiCo, Vitoria If Not Bread, Then . . .? \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePastry Pintxos\u003c\/b\u003e\n\u003cbr\u003e From France \n\u003cbr\u003e\n\u003ci\u003eTartaleta de Txangurro Spider Crab Tartlet\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e Tomate Frito Tomato Sauce\u003c\/i\u003e\n\u003cbr\u003e The Shapes of Puff Pastry \n\u003cbr\u003e\n\u003ci\u003eCrepes de Queso con Hongos Porcini-and-Cheese-Stuffed Crepe\u003c\/i\u003e\n\u003cbr\u003e Gaztandegi, Bilbao \n\u003cbr\u003e\n\u003ci\u003eTxalupa Boat\u003c\/i\u003e\n\u003cbr\u003e Working with Puff Pastry Bar Bergara, San Sebastián \n\u003ci\u003eFilomena Philomena\u003c\/i\u003e\n\u003cbr\u003e Working with Phyllo Dough Bar Fitero, Pamplona \n\u003ci\u003eEsparrago Triguero Agridulce Sweet-and-Sour Asparagus\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e Crema Balsámica Balsamic Glaze\u003c\/i\u003e Brick versus Phyllo \n\u003cbr\u003e Bar Chelsy, Pamplona Mix-and-Match Pastry Pintxos \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKitchen Pintxos\u003c\/b\u003e\n\u003cbr\u003e The Controversy \n\u003cbr\u003e The Pintxo Scribes \n\u003cbr\u003e Anatomy of a Plated Pintxo \n\u003cbr\u003e\n\u003ci\u003eChampi Mushroom\u003c\/i\u003e Tamboril, San Sebastián \n\u003ci\u003ePintxo Moruno Moorish Kebab\u003c\/i\u003e Café Iruña, Bilbao \n\u003ci\u003eBrocheta de Gambas Shrimp Kebab with Pepper Vinaigrette\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eJaizkibel Jaizkibel\u003c\/i\u003e Bar Gran Sol, Hondarribia \n\u003ci\u003eRisotto de Idiazabal Idiazabal Cheese Risotto\u003c\/i\u003e Borda Berri, San Sebastián \n\u003ci\u003eFoie a la Plancha Seared Foie Gras\u003c\/i\u003e La Cuchara de San Telmo, San Sebastián \n\u003ci\u003eSolomillo Beef Tenderloin\u003c\/i\u003e Gandarias, San Sebastián \n\u003ci\u003eVolcán de Morcilla Blood Sausage Volcano\u003c\/i\u003e Hidalgo 56, San Sebastián Morcilla Blood Sausage \n\u003ci\u003eMilhojas de Habitas Fava Bean Mille-Feuille\u003c\/i\u003e Toloño, Vitoria Verdel Atlantic Mackerel \n\u003ci\u003eArroz con Socarrat Crusty Rice\u003c\/i\u003e Narru, San Sebastián Choricero Peppers \n\u003ci\u003eVieira Asada Sobre Ajoblanco Grilled Scallop with Ajoblanco\u003c\/i\u003e Casa Urola, San Sebastián \n\u003ci\u003eMini Sartén de Huevo, Foie, y Hongos Egg, Foie Gras, and Porcini in a Pan\u003c\/i\u003e La Viña del Ensanche, Bilbao \n\u003ci\u003eRavioli de Rabo Oxtail Ravioli\u003c\/i\u003e Zazpi, San Sebastián \n\u003ci\u003ePiquillo Parrillero Piquillo from the Grill\u003c\/i\u003e Xarma Cook \u0026amp; Culture, San Sebastián \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDessert Pintxos\u003c\/b\u003e\n\u003cbr\u003e The Final Frontier of the Pintxo \n\u003cbr\u003e\n\u003ci\u003eTarta de Queso La Viña Cheesecake\u003c\/i\u003e\n\u003cbr\u003e La Viña, San Sebastián \n\u003cbr\u003e\n\u003ci\u003eTorrija Caramelized Custard Bread\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eLímon Cuadrado Lemon Squared\u003c\/i\u003e Atari Gastroleku, San Sebastián \n\u003ci\u003eMini Magnum Mini Popsicle\u003c\/i\u003e Saburdi, Vitoria \n\u003cp\u003e\u003c\/p\u003e Resources \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e Index \n\u003cbr\u003e About the Author \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Cozying up to a bar in San Sebastián with a cold glass of sagardo while sampling a myriad of pintxos is pure gastronomic bliss and an experience that any food lover needs to indulge in at least once in their life. If you can't, Mari Buckley's The Book of Pintxos is the next best thing.\" -- \n\u003cb\u003eRené Redzepi, chef and co-owner of Noma\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Marti is a true culinary explorer--equal parts journalist, anthropologist, and food lover--who has devoted her attention to pintxos, the jewels of Basque Country. She has paid them a worthy tribute to the benefit of all of us who love to travel and eat.\"-- \n\u003cb\u003eJosé Andrés, chef and founder of World Central Kitchen\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Marti Buckley's collection of glorious small bites created in San Sebastián is hugely inspiring, and her intimate insight into a most appealing food world is fascinating read.\"-- \n\u003cb\u003eClaudia Roden, author of Claudia Roden's Mediterranean\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This inviting, vibrant cookbook is a big anthology of small bites. . . a veritable goldmine of ideas that also happens to be quite the looker on the coffee table.\"-- \n\u003ci\u003e\u003cb\u003eSaveur\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The rare cookbook that is compelling to read cover to cover.\" -- \n\u003ci\u003e\u003cb\u003eWall Street Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The famous bar snacks from Spain's Basque Country, playfully presented in recipes and photos. Next best thing to traveling there.\"-- \n\u003ci\u003e\u003cb\u003eAlbany Times-Union\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In this first-of-its-kind comprehensive guide, Buckley gives recipes for pintxos ranging from simple anchovy, olive, and pepper skewers to more elaborate small plates. . . . Readers will also learn a bit about the history of pintxos, and how to create the right atmosphere for serving them in their own home.\"-- \n\u003ci\u003e\u003cb\u003eChowhound\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFor 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. \u003c\/b\u003e\n\u003cb\u003e*N\u003c\/b\u003e\n\u003cb\u003eamed a Best Cookbook to Gift in 2024 by Chowhound, and a Best New Cookbook of Spring 2024 by \u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e 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, \n\u003ci\u003eThe Book of Pintxos \u003c\/i\u003eunlocks a window into this dynamic Basque food culture for curious eaters everywhere.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Buckley, Marti\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-04-09\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Appetizers|Cooking|Regional \u0026amp; Cultural|Spanish|Cooking|History\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Tapas|Cooking, Basque|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.44 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579659875\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781579659875\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154357649686,"sku":"SP-9781579659875","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781579659875_spiral.png?v=1774943211","url":"https:\/\/lusper.myshopify.com\/products\/the-book-of-pintxos-discover-the-legendary-small-bites-of-basque-country","provider":"Lusperbooks","version":"1.0","type":"link"}