title: Basque: Spanish recipes from San Sebastian & Beyond
author: Jose Pizarro
description: "The third Spanish cookbook from the Basque-by-way-of-Bermondsey chef Jose Pizarro, and this one is his best yet. Filled with luscious lifestyle photography . . . <b>here you'll find transportative stews, tapas bites and everything in between</b>."<br />-<i>ChopAndChuck.co</i><br /><br />"Jose Pizarro's <i>Basque</i>is more than a collection of regional recipes. <i>Basque</i>is a collection of Pizarro's emotions and memories of Basque County, an autonomous region of Spain in the western Pyrenees. . . The recipes are divided into Meat, Fish, Vegetables, and Dessert, and are straightforward and sufficiently explained. <b>All levels of cooks will find something in this book that they can make and feel comfortable attempting</b>."<br />-<i>NEW YORK JOURNAL OF BOOKS</i>
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  ![image](images/tp.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  # Introduction
  
  
  You’ll need to jostle your way to the bar to order, poised for an opening to
  appear.
  
  
  _‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí.
  ¡Gracias!’_
  
  
  A small plate comes back with your first pintxo and a glass of Basque
  sparkling wine. _¡Salud!_ Welcome to San Sebastián in Spain, one of the
  world’s greatest cities to eat your way around. Sandwiched between the Bahía
  de le Concha and the city’s river, the grid of narrow streets in San
  Sebastián’s old town are packed with pintxos bars, each serving their own
  speciality of these Basque bites. In Bar Txepetxa on C/Pescadería, anchovies
  are the go-to snack. A few doors down at Nestor, it’s a beefheart tomato salad
  dressed with just olive oil and salt, or a tortilla so sought after that you
  have to put your name down on a list for a slice. Further along C/Pescadería,
  Bar Zeruko’s theatrical creations 