Book: The Baja Cookbook


Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled ...

  • Author : David Castro Hussong
  • Publisher :
  • Release : 06 August 2021
  • Category: Cooking
  • Pages : 272
  • ISBN 13 : 9780399582837

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Book The Baja Cookbook

The Baja Cookbook Book Summary :

A joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border. Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean. Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa. Each chapter features gorgeous photographs of the region and profiles of top food purveyors are scattered throughout, bringing the spirit of Baja into your kitchen, no matter where you live.

Book: California Mexican Spanish Cookbook


The dishes represented are Mexican dishes as they have come to be known across America and they will be a welcome addition to any kitchen. The volume contains the first known, English-language recipe for tacos.

  • Author : Bertha Haffner-Ginger
  • Publisher : Applewood Books
  • Release : 01 February 2008
  • Category: Cooking
  • Pages : 96
  • ISBN 13 : 9781429012560

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Book California Mexican Spanish Cookbook

California Mexican Spanish Cookbook Book Summary :

Bertha Haffner-Ginger's 1914 ""California Mexican-Spanish Cookbook"" is a delightful collection of Mexican recipes. As she notes in her Introduction, ""Spanish dishes as they are known in California are really Mexican Indian dishes. Bread made of corn, sauces of chile peppers, jerked beef, tortillas, enchiladas, etc., are unknown in Spain as native foods; though the majority of Spanish people in California are as devoted to peppery dishes as the Mexicans themselves, and as the Mexicans speak Spanish, the foods are commonly called Spanish dishes."" The dishes represented are Mexican dishes as they have come to be known across America and they will be a welcome addition to any kitchen. The volume contains the first known, English-language recipe for tacos.

Book: Food Culture in Mexico


Provides an overview of the role of cuisine in Mexican culture, including a food history, ingredients, preparation techniques, regional differences, and food for celebrations.

  • Author : Long Towell Long
  • Publisher : Greenwood Publishing Group
  • Release : 06 August 2021
  • Category: Cooking
  • Pages : 194
  • ISBN 13 : 031332431X

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Book Food Culture in Mexico

Food Culture in Mexico Book Summary :

Provides an overview of the role of cuisine in Mexican culture, including a food history, ingredients, preparation techniques, regional differences, and food for celebrations.

Book: The Baja California Cookbook


Exploring the Good Life in Mexico David Castro Hussong, Jay Porter. To get to my restaurant, Fauna, from the United States, you'll probably drive south from ...

  • Author : David Castro Hussong
  • Publisher : Ten Speed Press
  • Release : 17 March 2020
  • Category: Cooking
  • Pages : 272
  • ISBN 13 : 9780399582844

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Book The Baja California Cookbook

The Baja California Cookbook Book Summary :

A joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border. Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean. Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa. Each chapter features gorgeous photographs of the region and profiles of top food purveyors are scattered throughout, bringing the spirit of Baja into your kitchen, no matter where you live.

Book: A Maritime History of Baja California


"A photographic essay on the harbors, anchorages, and special ships of the Baja California peninsula."--Half t.p. Vernon thoroughly covers the peninsula's rich history of ships and shipping from the sixteenth century to the modern era.

  • Author : Edward W. Vernon
  • Publisher : University of New Mexico Press
  • Release : 06 August 2021
  • Category: History
  • Pages : 285
  • ISBN 13 : 0578036681

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Book A Maritime History of Baja California

A Maritime History of Baja California Book Summary :

"A photographic essay on the harbors, anchorages, and special ships of the Baja California peninsula."--Half t.p.

Book: The Food of Oaxaca


Here are rustic recipes for making your own tortillas, and preparing memelas, tamales, and moles, as well as Ruiz's own creations, like Duck Tacos with Coloradito, Jicama Tacos, and Oaxacan Chocolate Mousse.

  • Author : Alejandro Ruiz
  • Publisher : Knopf
  • Release : 16 March 2021
  • Category: Cooking
  • Pages : 256
  • ISBN 13 : 9780525657309

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Book The Food of Oaxaca
Score: 4.5
From 2 Ratings

The Food of Oaxaca Book Summary :

"In The Food of Oaxaca, chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state--"the culinary capital of Mexico" (CNN)--with more than 50 recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region, where Ruiz grew up; the cuisine of the Oaxacan coast, where he spent many years; and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes for making your own tortillas, and preparing memelas, tamales, and moles, as well as Ruiz's own creations, like Duck Tacos with Coloradito, Jicama Tacos, and Oaxacan Chocolate Mousse. Interspersed are thoughtful essays on dishes, ingredients, kitchen tools, and local traditions that transport the reader to Oaxaca, along with an extensive glossary to help American readers understand the culinary culture of Mexico. Also included are recommendations for the best places to eat in Oaxaca, making this an indispensable volume for home cooks and travelers alike"--

Book: Not Food for Old Men Baja California A Mexican Culinary Adventure


Baja California is extreme.

  • Author : Anabelle Rosell Aguilar
  • Publisher :
  • Release : 01 September 2021
  • Category: Cooking
  • Pages : 240
  • ISBN 13 : 1952643015

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Book Not Food for Old Men  Baja California  A Mexican Culinary Adventure

Not Food for Old Men Baja California A Mexican Culinary Adventure Book Summary :

Baja California is extreme. It is a strip of desert and cacti more than a thousand miles long, with the Pacific on one side and the Sea of Cortez on the other. Swept by strong winds, battered by giant waves, seared by the blistering summers, and surrounded by a sea rich in fish, it is nothing if not unique. This gastronomic and photographic adventure enables us to explore Baja California and its cuisine, a synthesis of traditional Mexican cooking and powerful influences coming from the American Southwest. For those who love pungent dishes, with chili packing a powerful punch, there is no place in the world better than Mexico. Burritos, huevos rancheros, guacamole, and tacos are dishes that everyone craves; and revisited in a Southern Californian key they become the cornerstones of a frontier region often neglected and, for this very reason, all the more authentic.

Book: L A Mexicano


Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides.

  • Author : Bill Esparza
  • Publisher : Prospect Park Books
  • Release : 22 May 2017
  • Category: Cooking
  • Pages : 240
  • ISBN 13 : 9781945551017

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Book L A  Mexicano
Score: 4
From 1 Ratings

L A Mexicano Book Summary :

Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides. Part cookbook, part food journalism, and part love song to LA, it's the definitive resource for home cooks, hungry Angelenos, and food-loving visitors. With a foreword by Taco USA's Gustavo Arellano.

Book: The Native Mexican Kitchen


The Native Mexican Kitchen is an homage to the indigenous peoples and their culinary and cultural traditions that create Mexican cuisine, elevating it beyond Americanized tacos and tequila.

  • Author : Rachel Glueck
  • Publisher : Simon and Schuster
  • Release : 07 July 2020
  • Category: Cooking
  • Pages : 296
  • ISBN 13 : 9781510745254

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Book The Native Mexican Kitchen

The Native Mexican Kitchen Book Summary :

A Deep Dive into the Complex and Vibrant Native Culture that is the Bedrock of Mexican Cuisine, with Over One Hundred Recipes, Including Moles, Pozoles, Chiles en Nogada, and More Mexican cuisine is ubiquitous in the American dining scene, yet it remains far removed from its roots. The Native Mexican Kitchen is an homage to the indigenous peoples and their culinary and cultural traditions that create Mexican cuisine, elevating it beyond Americanized tacos and tequila. With recipes by Mexican chef Noel Morales—born of Aztec and Omec blood, grandson to a mezcalero, and raised by native dancers—The Native Mexican Kitchen offers its readers the ability to recreate the flavors of centuries-old dishes in a modern kitchen. Morales shares well-known plates such as birria and barbacoa, and beloved market foods like tlayudas and tacos al pastor, as well as a few of his own vegetarian and seafood creations. Signature mezcal cocktails and decadent desserts adorn these pages, while the Medicinales section includes teas, tinctures, and baths of traditionally used herbs for a variety of ailments, such as colds, muscle tension, and infertility. Author Rachel Glueck provides rare access and insight into a Mexico that few foreigners or nationals see today, leading you through indigenous festivals with masked dancers, bountiful market places, and sacred pilgrimage sites. Unwrap the philosophies and customs of Mexico’s native communities and discover the depth of this magical country and how you can welcome it into your own kitchen. Personal stories of mezcaleros, traditional cooks, and native healers are accentuated by 130 stunning photographs and are woven through with mouth-watering recipes. With pages bursting with color, culture, and wisdom, you’ll discover a Mexico you never knew existed.

Book: Oaxaca


A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in ...

  • Author : Bricia Lopez
  • Publisher : Abrams
  • Release : 22 October 2019
  • Category: Cooking
  • Pages : 320
  • ISBN 13 : 9781683356523

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Book Oaxaca

Oaxaca Book Summary :

A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.