Pintxos: Small Plates in the Basque Tradition
Acclaimed chef Gerald Hirigoyen 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, and 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, Pintxos is all you need to host an authentic and stylish tapas party at home.
|7.81" L x 10.28" H x 0.81" W|
Our Shipping & Returns Policy
- Your item must be unused and in its original packaging.
- Please contact email@example.com to begin the return process.
- If an item arrives damaged, please click the Help widget on westontable.com or email firstname.lastname@example.org within 48 hours with photos of the damaged item(s), the packaging, and the label (UPS requires all of this for damaged package claims).
- Gift cards, custom engraved pieces, cloth face masks, pantry and perishable items are not eligible for returns.