The Book of Pintxos: Discover the Legendary Small Bites of Basque Country

What might be called tapas elsewhere are pintxos in the Basque regions of Spain and France: small, savory bar bites for which people crowd the streets in cities like San Sebastian, creating a remarkably convivial atmosphere.

American cook and travel writer Marti Buckley is herself a resident of San Sebastian and here she presents 70 examples of the region’s most satisfying small dishes, both traditional as well as the work of current chefs, though none are technically demanding. (She even suggests specific places to enjoy the best examples, should you be traveling there).

Longstanding favorites include:

• La Delicia, a slice of baguette topped with anchovies, hard-boiled egg, and delicate vinaigrette

• Bola de carne, a bechamel-enriched fritter of ground beef and fried peppers

• Champi, mushrooms simmered in white wine, garlic, and chile

Modern pintxos include:

• El Velero, a slice of rolled around potato salad and garnished with shrimp

• Crujiente de Manzana con Pato, duck confit in a peanut sauces served with fried apple slices

• Milhojas de Habitas, a fava bean mille-feuille with smoked mackerel

Buckley has attempted to trace the origins of many of these dishes, likely a Herculean task, as with many popular foods. Thankfully, where she cannot attribute a pintxo to a particular restaurant, she has the clarity to say so.

Hardcover. Color photographs throughout.