Pintxatu: Basque Music and Cuisine in one book!

Delphine Pontvieux, author of Estimated Time of Arrest and featured in this interview, has a new book out combining Basque music with Basque cuisine.  A collaboration with Fermin Muguruza (of Kortatu and Negu Gorriak fame), the book has recipes, all of which are in English, Spanish, French, and, of course, Euskara.  From Delphine:

Wondering what to give this holiday season, something with Basque flair? Search no further, Miss Nyet Publishing has the goods for everyone on your list.

If you are an avid reader of Buber, you probably have already heard of Delphine Pontvieux’ s novel, ETA-Estimated Time of Arrest. (See review and interview on the site). As of this week, the political thriller is also available in the ebook version, suitable for Kindles (via Amazon), Ipads (via ibooks), Nooks, Sony E-readers and everything in between (via Barnes and Noble). Check out www.missnyet.com for the links to the E-bookstores.

Want a personalized gift? Upon request -for sales on miss nyet webstore only, until December 14th- Pontvieux will be happy to sign your copy, just mention the name it is for when you place your order.

Want to make it even more special? Get the “Estimated Time of Arrest” + “Pintxatu” combo pack for a super low price.
“Pintxatu” is a 92-page, full color Basque tapas cookbook (Pintxos) chockfull of recipes, photos, graphic illustrations, that comes with a 19-track compilation CD to cook and entertain to. “The Pintxatu” project saw the light one night when Fermin Muguruza (the energetic frontman of legendary Basque bands Kortatu and Negu Gorriak, also an accomplished movie and documentary director whose prolific career spans well over two decades) was enjoying dinner at a restaurant called “A Fuego Negro” (black fire), located in the old district of San Sebastian, in the Basque country. There, the inspired Chefs served mouth watering, one-of-a-kind “tapas” dishes (“Tapas” is the generic name for a wide variety of appetizers in Spanish cuisine, which can either be served cold or warm) while African American music played in the background. Just like Fermin, they were also big time funk, reggae and hip hop lovers. It didn’t take long before they collectively hatched the plan of creating a book of original recipes that would be directly inspired by the rhythms they enjoyed. Without missing a beat, Fermin reached out to his many musician friends and artistic connections around the world and, with the culinary help of the chefs of “A Fuego Negro,” photographic input of Alex Iturralde and slick creations of illustrator David Navascues, the collective created “Pintxatu.” “Pintxatu” brings the best of music, cuisine and art together, with every recipe written in four languages: English, Spanish, French and Euskara, the Basque language. The result? A slick, hip tapas cookbook and CD compilation designed to satisfy all your sensory cravings. An epicurean feast for your taste buds, ears and eyes.

Wishing you a very happy holiday season,
The Miss Nyet team

One thought on “Pintxatu: Basque Music and Cuisine in one book!”

  1. Buber readers,
    if you are in the Chicago area (or have friends/family in Chicago), i invite you to attend AUTHORAMA tomorrow Tuesday, December 7th from 5 till 9pm. free drinks and appetizers, i hope to see you there and join the party! please visit http://www.missnyet.com for details and location.
    Happy holidays,
    Delphine Pontvieux

Leave a Reply to delphine pontvieux Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.