THE BOOK OF PINTXOS

For the first time ever, the recipes for pintxosthe small dishes found in bars in Basque Countryare 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 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. Marti Buckley is an American writer and chef from Alabama who has lived in Basque Country since 2010. She is the author of the acclaimed cookbook, Basque Country (Artisan, 2018), translated to Spanish as La Cocina Vasca (Planeta, 2021). She co-authored the Wallpaper* City Guide Bilbao/San Sebastián. Her second cookbook, on pintxos, is coming out in Spring 2024. She lives in San Sebastián with her two daughters, where she writes extensively on Basque and Spanish culture and cuisine for American and international media outlets from Food & Wine to Afar. She is the co-founder of the International Society for the Preservation and Enjoyment of Vermut, a recognized authority on the modern world of vermouth, widely known in Spain for its vermutekes. Her blog at travelcookeat.com is where she writes about the latest on the Spanish food scene.