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.
