"It's a rare cookbook that is as pleasurable to think about as it is to cook from. But that's what Dan Strehl has accomplished with his elegant translation of "Encarnacion's Kitchen, " a book that provides a fascinating look at the life and cooking of the wealthy Californios in the final days of the rich Rancho culture of California."--Russ ...Read More"It's a rare cookbook that is as pleasurable to think about as it is to cook from. But that's what Dan Strehl has accomplished with his elegant translation of "Encarnacion's Kitchen, " a book that provides a fascinating look at the life and cooking of the wealthy Californios in the final days of the rich Rancho culture of California."--Russ Parsons, author of "How to Read a French Fry" "At long last! It is with enormous pleasure that I greet Dan Strehl's authoritative English translation, "Encarnacion's Kitchen." I should like to have had the original Spanish edition as well, but I dream."--Karen Hess, author of "The Carolina Rice Kitchen" ""Encarnacion's Kitchen" is far more than a historical curiosity, or a mere kitchen fragment that sketches silhouettes of ingredients and techniques. The recipes of Encarnacion Pinedo's kitchen, brought alive and set in context by Dan Strehl (and Victor Valle's lucid introduction), offer rich examples of how California's Mexican culinary culture developed as it bumped into--and cross-pollinated with--young, multifarious America. These dishes lay bare the often overlooked reality that food can be more than a reflection of culture. Food, as Encarnacion understood, can be a seductively delicious catalyst for social understanding, change, even rebellious protest."--Rick Bayless, author of "Mexico One Plate at a Time"Read Less
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As New with no dust jacket. 0520246764. Looks BRAND NEW! Ships immediately, enclosed in plastic with cardboard support, with free tracking. Not ex-lib. Not a remainder.; Trade PB; 0.6 x 8.24 x 6.04 Inches; 222 pages; 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.
Good. 0520246764 Good reading copy. Pages with moderate wear/blemishes. Cover is good with rubbing, edge curl. Buy with confidence...customer service is our TOP PRIORITY! Quick Shipping/ Free Delivery Confirmation!
NEW. 8vo 0520246764 multiple NEW copies, NO marks...Encarnacion's Kitchen Mexican Recipes from Nineteenth-century California by Encarnacion Pinedo, Dan Strehl (EDT), Dan Strehl (TRN) and Victor Valle Publisher: Univ of California Pr Pub Date: 2005 Format: Paperback Pages: 214 pp. Size: 5.75 x 8.25 inches.
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