Encarnación's Kitchen
Mexican Recipes from Nineteenth-Century California, Selections from Encarnación Pinedo's El cocinero espanol
Series: California Studies in Food and Culture;
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Product details:
- Edition number 1
- Publisher University of California Press
- Date of Publication 4 November 2003
- ISBN 9780520236516
- Binding Hardback
- No. of pages222 pages
- Size 219x158x19 mm
- Weight 453 g
- Language English 0
Categories
Long description:
In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food--Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today.
Of some three hundred of Pinedo's recipes included here--a mixture of Basque, Spanish, and Mexican--many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipócritas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.
Table of Contents:
Acknowledgments
A Curse of Tea and Potatoes: The Life and Recipes of Encarnación Pinedo
In Encarnación's Kitchen
El cocinero español--The Spanish Cook
A Note on the Text
Dedication
Introduction: The Art of Cooking
Recetas--Recipes
Sopas, Pan, Huevos--Soups, Breads, Eggs
Pescado--Fish
Aves--Poultry
Carne--Meat
Verduras y Maíz--Vegetable and Corn Dishes
Rellenos--Stuffings
Salsas--Sauces
Dulces--Desserts and Sweets
Ingredients and Procedures
Bibliography
Index
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