Pintxos: Small Plates in the Basque Tradition (Anglais) Relié – 1 avril 2009
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Descriptions du produit
Revue de presse
"[Bocadillos is] the most captivating and authentic-feeling Spanish tapas-style restaurant in the city." --Michael Bauer, San Francisco Chronicle
“[A] tasty and broad array of small plates that will tantalize and satisfy.”
Présentation de l'éditeur
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, 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.
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Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
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.
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.
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- Livres anglais et étrangers > Cooking, Food & Wine > Regional & International > European > French
- Livres anglais et étrangers > Cooking, Food & Wine > Regional & International > European > Spanish
- Livres anglais et étrangers > Cooking, Food & Wine > Regional & International > U.S. Regional
- Livres anglais et étrangers > Cooking, Food & Wine > Special Occasions