For 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. *N amed a Best Cookbook to Gift in 2024 by Chowhound and a Best New Cookbook of
Spring 2024 by Epicurious 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 The Book of Pintxos unlocks a window into this dynamic Basque food
culture for curious eaters everywhere.
