The Book of Pintxos : Marti Buckley

Pintxos are one of the defining culinary traditions of Basque Country in northern Spain.

In the Old Town of San Sebastián, countless bars line the streets, their counters filled with an extraordinary variety of pintxos, from simple combinations of anchovies and olives to small dishes featuring meat, seafood, and other ingredients, each reflecting the character of the individual bar.

This book is dedicated to the world of Basque pintxos, bringing together not only recipes but also the history, bars, people, and culture that surround them.

Author Marti Buckley is a chef and writer who has lived in northern Spain since 2010 and has spent years documenting Basque food culture. Her previous book, Basque Country, received an IACP Cookbook Award.

The book features 70 recipes ranging from traditional classics to contemporary creations, including the iconic Gilda—a skewer of anchovy, olive, and pepper—as well as tender beef cheek served over creamy potatoes.

Though often enjoyed in just a few bites, pintxos can contain remarkable depth, bringing together carefully considered combinations of ingredients, cooking techniques, and textures. Many recipes have been passed down through generations and closely guarded by the bars that created them.

Alongside its wide variety of recipes, the book introduces local bars, their histories, and the people behind them through vivid photography and stories.

Beyond each small plate lies the distinctive bar culture and culinary landscape of San Sebastián and the wider Basque Country.

Moving from one bar counter to the next, choosing a pintxo that catches your eye before continuing on to another—this book invites you to experience the unique pleasures of Basque pintxo culture from your own kitchen.