Mastering the Art of the Pinxto
August 09, 2013 | by LIANA LOZADA | Food & Drink News
Pinxto recipes from storied tabernas and “secretive grandmothers” in Spain's Basque region are revealed in a new ebook by bespoke epicurean tour group San Sebastian Food. What are pinxtos? Think small, shareable plates, often served with a toothpick or skewer.
The first edition of an ongoing book series, The Basque Pinxto Cookbook (available on Amazon, $2.99) comprises 23 recipes with quick, easy preparations—some of which don't even require an oven—as well as drink pairings, and even a pinxto party how-to. Sample recipes like peach gazpacho, skewered monkfish and prawns, and garlic mushrooms are light and well suited for Miami's blazing summer temperatures.
To boot, the Basque region is renown for its top-tier cuisine, boasting the most Michelin starred restaurants per square foot in the world. It is also the epicenter of Spain for classic pinxtos. So be sure, San Sebastian Food and its contributors know their stuff.
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