The Book of Pintxos
Discover the Legendary Small Bites of Basque Country
(Sprache: Englisch)
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...
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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.
Inhaltsverzeichnis zu „The Book of Pintxos “
ForewordPreface
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 Antonio Bar, San Sebastián Anchoa con Pate de Oliva | Anchovy with Olive Pâté Bar Txepetxa, San Sebastián Queso, Membrillo, y Nueces | Cheese, Quince Paste, and Walnut Drinking with Friends Pimiento Relleno de Bonito | Tuna-Stuffed Pepper Bar Martínez, San Sebastián Antxopi | AntxopiAceite de Perejil | Parsley Oil El Rincon de Luis Mari, Vitoria
Vitoria Seta, Jamón, y Guindilla | Oyster Mushroom, Ham, and Pepper
Brie, Jamón, y Mermelada | Brie, Ham, and Jam Jamón | Ham Salmon Marinado |
... mehr
Marinated Salmon Bar El Globo, Bilbao Bacalao al Pil Pil | Salt Cod in Pil-Pil Sauce
Preparing Salt Cod Café Bar Bilbao, Bilbao Tosta de Bogavante | Lobster Toast Bar Zeruko, San Sebastián Mix-and-Match Bread Pintxos
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 La Cepa, San Sebastián Mix-and-Match Ensaladilla Rusa Pintxos
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 Pamplona Merluza Rebozada | Battered Hake
Gamba a la Gabardina | Fried Shrimp Bar Paco Bueno, San Sebastián Muscovita | Muscovite Hostería Del Temple, Pamplona Mejillon Relleno | Stuffed Mussels Baste, Bilbao Croqueta de Pollo | Chicken Croquette Urkabe, San Sebastián Gavilla | Sheaf Bar Alustiza, AKA San Marcial, San Sebastián Huevo Frito con Patata | Fried Egg with Potato Sagartoki, Vitoria Black Rabas | Black Calamari
Fumet | Fish Broth A Fuego Negro Mix-and-Match Croquetas
Bechamel | Béchamel
Bar Pintxos
The Display Case
The Big Tortilla Fiasco
Pintxos Donostiarras, The Book
Tortilla de Patatas | Spanish Omelet Bar Nestor, San Sebastián Triangulo del Eme | The Eme Triangle Bar Eme
Bilbao Ropa Vieja | Old Clothes Bar Astelena / La Jarana, San Sebastián The Pintxo Scribes Pastel de Pescado | Hake Pâté
Curusán de Jamón Ibérico | Iberian Ham Croissant Ganbara, San Sebastián Mango con Foie y Queso | Cheese-and-Foie-Stuffed Mango
Filadelfia Bar Aloña Berri, San Sebastián Crujiente de Manzana con Pato | Duck with Crunchy Apple Irrintzi, Bilbao Capricho Escombro | Iberian Scrap Sandwich Bodegón Sarria, Pamplona Sopa de Queso Idiazabal con Hongos | Idiazabal Cheese Soup with Porcini Gure Toki, Bilbao Tomate Relleno | Stuffed Tomato Sorginzulo, Bilbao Huevo Trufado | Truffled Egg Bar Gaucho, Pamplona Turrón de Foie | Foie Gras Nougat PerretxiCo, Vitoria If Not Bread, Then . . .?
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 Bar Bergara, San Sebastián Filomena | Philomena
Working with Phyllo Dough Bar Fitero, Pamplona Esparrago Triguero Agridulce | Sweet-and-Sour Asparagus
Crema Balsámica | Balsamic Glaze Brick versus Phyllo
Bar Chelsy, Pamplona Mix-and-Match Pastry Pintxos
Kitchen Pintxos
The Controversy
The Pintxo Scribes
Anatomy of a Plated Pintxo
Champi | Mushroom Tamboril, San Sebastián Pintxo Moruno | Moorish Kebab Café Iruña, Bilbao Brocheta de Gambas | Shrimp Kebab with Pepper Vinaigrette
Jaizkibel | Jaizkibel Bar Gran Sol, Hondarribia Risotto de Idiazabal | Idiazabal Cheese Risotto Borda Berri, San Sebastián Foie a la Plancha | Seared Foie Gras La Cuchara de San Telmo, San Sebastián Solomillo | Beef Tenderloin Gandarias, San Sebastián Volcán de Morcilla | Blood Sausage Volcano Hidalgo 56, San Sebastián Morcilla | Blood Sausage Milhojas de Habitas | Fava Bean Mille-Feuille Toloño, Vitoria Verdel | Atlantic Mackerel Arroz con Socarrat | Crusty Rice Narru, San Sebastián Choricero Peppers Vieira Asada Sobre Ajoblanco | Grilled Scallop with Ajoblanco Casa Urola, San Sebastián Mini Sartén de Huevo, Foie, y Hongos | Egg, Foie Gras, and Porcini in a Pan La Viña del Ensanche, Bilbao Ravioli de Rabo | Oxtail Ravioli Zazpi, San Sebastián Piquillo Parrillero | Piquillo from the Grill Xarma Cook & Culture, San Sebastián
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 Atari Gastroleku, San Sebastián Mini Magnum | Mini Popsicle Saburdi, Vitoria
Resources
Acknowledgments
Index
About the Author
Preparing Salt Cod Café Bar Bilbao, Bilbao Tosta de Bogavante | Lobster Toast Bar Zeruko, San Sebastián Mix-and-Match Bread Pintxos
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 La Cepa, San Sebastián Mix-and-Match Ensaladilla Rusa Pintxos
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 Pamplona Merluza Rebozada | Battered Hake
Gamba a la Gabardina | Fried Shrimp Bar Paco Bueno, San Sebastián Muscovita | Muscovite Hostería Del Temple, Pamplona Mejillon Relleno | Stuffed Mussels Baste, Bilbao Croqueta de Pollo | Chicken Croquette Urkabe, San Sebastián Gavilla | Sheaf Bar Alustiza, AKA San Marcial, San Sebastián Huevo Frito con Patata | Fried Egg with Potato Sagartoki, Vitoria Black Rabas | Black Calamari
Fumet | Fish Broth A Fuego Negro Mix-and-Match Croquetas
Bechamel | Béchamel
Bar Pintxos
The Display Case
The Big Tortilla Fiasco
Pintxos Donostiarras, The Book
Tortilla de Patatas | Spanish Omelet Bar Nestor, San Sebastián Triangulo del Eme | The Eme Triangle Bar Eme
Bilbao Ropa Vieja | Old Clothes Bar Astelena / La Jarana, San Sebastián The Pintxo Scribes Pastel de Pescado | Hake Pâté
Curusán de Jamón Ibérico | Iberian Ham Croissant Ganbara, San Sebastián Mango con Foie y Queso | Cheese-and-Foie-Stuffed Mango
Filadelfia Bar Aloña Berri, San Sebastián Crujiente de Manzana con Pato | Duck with Crunchy Apple Irrintzi, Bilbao Capricho Escombro | Iberian Scrap Sandwich Bodegón Sarria, Pamplona Sopa de Queso Idiazabal con Hongos | Idiazabal Cheese Soup with Porcini Gure Toki, Bilbao Tomate Relleno | Stuffed Tomato Sorginzulo, Bilbao Huevo Trufado | Truffled Egg Bar Gaucho, Pamplona Turrón de Foie | Foie Gras Nougat PerretxiCo, Vitoria If Not Bread, Then . . .?
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 Bar Bergara, San Sebastián Filomena | Philomena
Working with Phyllo Dough Bar Fitero, Pamplona Esparrago Triguero Agridulce | Sweet-and-Sour Asparagus
Crema Balsámica | Balsamic Glaze Brick versus Phyllo
Bar Chelsy, Pamplona Mix-and-Match Pastry Pintxos
Kitchen Pintxos
The Controversy
The Pintxo Scribes
Anatomy of a Plated Pintxo
Champi | Mushroom Tamboril, San Sebastián Pintxo Moruno | Moorish Kebab Café Iruña, Bilbao Brocheta de Gambas | Shrimp Kebab with Pepper Vinaigrette
Jaizkibel | Jaizkibel Bar Gran Sol, Hondarribia Risotto de Idiazabal | Idiazabal Cheese Risotto Borda Berri, San Sebastián Foie a la Plancha | Seared Foie Gras La Cuchara de San Telmo, San Sebastián Solomillo | Beef Tenderloin Gandarias, San Sebastián Volcán de Morcilla | Blood Sausage Volcano Hidalgo 56, San Sebastián Morcilla | Blood Sausage Milhojas de Habitas | Fava Bean Mille-Feuille Toloño, Vitoria Verdel | Atlantic Mackerel Arroz con Socarrat | Crusty Rice Narru, San Sebastián Choricero Peppers Vieira Asada Sobre Ajoblanco | Grilled Scallop with Ajoblanco Casa Urola, San Sebastián Mini Sartén de Huevo, Foie, y Hongos | Egg, Foie Gras, and Porcini in a Pan La Viña del Ensanche, Bilbao Ravioli de Rabo | Oxtail Ravioli Zazpi, San Sebastián Piquillo Parrillero | Piquillo from the Grill Xarma Cook & Culture, San Sebastián
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 Atari Gastroleku, San Sebastián Mini Magnum | Mini Popsicle Saburdi, Vitoria
Resources
Acknowledgments
Index
About the Author
... weniger
Autoren-Porträt von Marti Buckley
Marti Buckley is an American writer and chef from Alabama who has resided in northern Spain since 2010. Her definitive book on Basque cuisine, Basque Country, earned 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 Food & Wine, Travel + Leisure, National Geographic, and Wine Enthusiast, among others. Marti is co-founder of the International Society for the Preservation & Enjoyment of Vermouth. Find her Instagram @martibuckley.
Bibliographische Angaben
- Autor: Marti Buckley
- 2024, 312 Seiten, Maße: 19,4 x 24,4 cm, Gebunden, Englisch
- Verlag: Workman Publishing
- ISBN-10: 157965987X
- ISBN-13: 9781579659875
- Erscheinungsdatum: 09.04.2024
Sprache:
Englisch
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