Encarnación's kitchen : Mexican recipes from nineteenth-century California : selections from Encarnación Pinedo's El cocinero español
著者
書誌事項
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
- タイトル別名
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Cocinero español
- 統一タイトル
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Cocinero español
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注記
Includes bibliographical references (p. 197-204) and index
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内容説明・目次
内容説明
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.
目次
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
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