The Book of Pintxos: Discover the Legendary Small Bites of Basque Country
Ebook
Overview
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. *Named 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.
Foreword
Preface
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
Anchoa con Pate de Oliva | Anchovy with Olive Pâté
Queso, Membrillo, y Nueces | Cheese, Quince Paste, and Walnut
Pimiento Relleno de Bonito | Tuna-Stuffed Pepper
Antxopi | Antxopi
Vitoria
Seta, Jamón, y Guindilla | Oyster Mushroom, Ham, and Pepper
Brie, Jamón, y Mermelada | Brie, Ham, and Jam
Salmon Marinado | Marinated Salmon
Bacalao al Pil Pil | Salt Cod in Pil-Pil Sauce
Preparing Salt Cod
Tosta de Bogavante | Lobster Toast
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
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
Merluza Rebozada | Battered Hake
Gamba a la Gabardina | Fried Shrimp
Muscovita | Muscovite
Mejillon Relleno | Stuffed Mussels
Croqueta de Pollo | Chicken Croquette
Gavilla | Sheaf
Huevo Frito con Patata | Fried Egg with Potato
Black Rabas | Black Calamari
Fumet | Fish Broth
Mix-and-Match Croquetas
Bechamel | Béchamel
Bar Pintxos
The Display Case
The Big Tortilla Fiasco
Pintxos Donostiarras, The Book
Tortilla de Patatas | Spanish Omelet
Triangulo del Eme | The Eme Triangle
Bilbao
Ropa Vieja | Old Clothes
Pastel de Pescado | Hake Pâté
Curusán de Jamón Ibérico | Iberian Ham Croissant
Mango con Foie y Queso | Cheese-and-Foie-Stuffed Mango
Filadelfia
Crujiente de Manzana con Pato | Duck with Crunchy Apple
Capricho Escombro | Iberian Scrap Sandwich
Sopa de Queso Idiazabal con Hongos | Idiazabal Cheese Soup with Porcini
Tomate Relleno | Stuffed Tomato
Huevo Trufado | Truffled Egg
Turrón de Foie | Foie Gras Nougat
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
Filomena | Philomena
Working with Phyllo Dough
Esparrago Triguero Agridulce | Sweet-and-Sour Asparagus
Crema Balsámica | Balsamic Glaze
Bar Chelsy, Pamplona
Mix-and-Match Pastry Pintxos
Kitchen Pintxos
The Controversy
The Pintxo Scribes
Anatomy of a Plated Pintxo
Champi | Mushroom
Pintxo Moruno | Moorish Kebab
Brocheta de Gambas | Shrimp Kebab with Pepper Vinaigrette
Jaizkibel | Jaizkibel
Risotto de Idiazabal | Idiazabal Cheese Risotto
Foie a la Plancha | Seared Foie Gras
Solomillo | Beef Tenderloin
Volcán de Morcilla | Blood Sausage Volcano
Milhojas de Habitas | Fava Bean Mille-Feuille
Arroz con Socarrat | Crusty Rice
Vieira Asada Sobre Ajoblanco | Grilled Scallop with Ajoblanco
Mini Sartén de Huevo, Foie, y Hongos | Egg, Foie Gras, and Porcini in a Pan
Ravioli de Rabo | Oxtail Ravioli
Piquillo Parrillero | Piquillo from the Grill
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
Mini Magnum | Mini Popsicle
Resources
Acknowledgments
Index
About the Author
“The rare cookbook that is compelling to read cover to cover.” —Wall Street Journal
"Cozying up to a bar in San Sebastián with a cold glass of sagardo while sampling a myriad of pintxos is pure gastronomic bliss and an experience that any food lover needs to indulge in at least once in their life. If you can’t, Mari Buckley’s The Book of Pintxos is the next best thing." —René Redzepi, chef and co-owner of Noma
"Marti is a true culinary explorer—equal parts journalist, anthropologist, and food lover—who has devoted her attention to pintxos, the jewels of Basque Country. She has paid them a worthy tribute to the benefit of all of us who love to travel and eat."—José Andrés, chef and founder of World Central Kitchen
"Marti Buckley’s collection of glorious small bites created in San Sebastián is hugely inspiring, and her intimate insight into a most appealing food world is fascinating read."—Claudia Roden, author of Claudia Roden’s Mediterranean
“This inviting, vibrant cookbook is a big anthology of small bites. . . a veritable goldmine of ideas that also happens to be quite the looker on the coffee table.”—Saveur
“The famous bar snacks from Spain’s Basque Country, playfully presented in recipes and photos. Next best thing to traveling there.”—Albany Times-Union
“In this first-of-its-kind comprehensive guide, Buckley gives recipes for pintxos ranging from simple anchovy, olive, and pepper skewers to more elaborate small plates. . . . Readers will also learn a bit about the history of pintxos, and how to create the right atmosphere for serving them in their own home.”—Chowhound
- Title: The Book of Pintxos: Discover the Legendary Small Bites of Basque Country
- Author: Marti Buckley
- Publisher: Artisan
- Print Publication Date: 2024
- Logos Release Date: 2023
- Pages: 256
- Language: English
- Resources: 1
- Format: Digital › Ebook
- ISBNs: 9781648293863, 9781579659875, 157965987X, 1648293867
- Resource ID: LLS:9781648293863
- Resource Type: Monograph
- Metadata Last Updated: 2025-04-22T04:39:30Z
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.