Encarnación's kitchen : Mexican recipes from nineteenth-century California : selections from Encarnación Pinedo's El cocinero español
Author(s)
Bibliographic Information
Encarnación's kitchen : Mexican recipes from nineteenth-century California : selections from Encarnación Pinedo's El cocinero español
（California studies in food and culture）
University of California Press, c2003
- Other Title
-
Cocinero español
- Uniform Title
-
Cocinero español
Available at / 4 libraries
-
No Libraries matched.
- Remove all filters.
Note
Includes bibliographical references (p. 197-204) and index
HTTP:URL=http://www.loc.gov/catdir/bios/ucal052/2002041379.html Information=Contributor biographical information
HTTP:URL=http://www.loc.gov/catdir/toc/ucal041/2002041379.html Information=Table of contents
HTTP:URL=http://www.loc.gov/catdir/description/ucal042/2002041379.html Information=Publisher description
Description and Table of Contents
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 Encarnacion Pinedo a century earlier. A landmark of American cuisine first published in 1898 as "El cocinero espanol" ("The Spanish Cook"), "Encarnacion'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 people 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 hipocritas'), 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 Encarnacion Pinedo In Encarnacion's Kitchen El cocinero espanol--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 Maiz--Vegetable and Corn Dishes Rellenos--Stuffings Salsas--Sauces Dulces--Desserts and Sweets Ingredients and Procedures Bibliography Index
by "Nielsen BookData"
