Pinch What? S.F. Chef Flogs Book About Basque Nibbles Tonight in Marin
Cookbook fans, rev up your engines and head over the Golden Gate Bridge tonight for a tasty book signing. Piperade/Bocadillos chef Gerald Hirigoyen recently authored (with Lisa Weiss) Pintxos: Small Plates in the Basque Tradition (Ten Speed Press, $24.95). It's a cookbook about pintxos (peench-ohs), the Basque term for tapas or finger foods. Recipes include ham dust, aïoli, duck breast with oranges and green olives, and a yummy-sounding fried chicken sandwich. Pantry and wine suggestions, too.
Cooking with Amy/Flickr Hirigoyen: Basque master.
Hirigoyen, who has a Basque background, is also the author of The Basque Kitchen. Tonight's appearance is from 6 to 8 p.m. at The Tyler Florence Shop (59 Throckmorton at Corte Madera, Mill Valley) -- see with your own eyes the scene of the missing fork. TyFlo is scheduled to do an intro, followed by Hirigoyen and Weiss conducting the signing and a Q & A.