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Encarnación's Kitchen Mexican Recipes from Nineteenth-Century California

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ISBN-10: 0520246764

ISBN-13: 9780520246768

Edition: 2004

Authors: Encarnaci�n Pinedo, Dan Strehl, Encarnaci�n Pinedo

List price: $26.95
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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 Encarnacioacute;n Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero espantilde;ol (The Spanish Cook), Encarnacioacute;n'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…    
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Book details

List price: $26.95
Copyright year: 2004
Publisher: University of California Press
Publication date: 10/24/2005
Binding: Paperback
Pages: 222
Size: 6.00" wide x 8.25" long x 0.60" tall
Weight: 0.704
Language: English

Dan Strehl, Manager of the Frances Howard Goldwyn Hollywood Regional Branch of the Los Angeles Public Library, is the author of The Spanish Cook (1992) and One Hundred Books on California Food and Wine (1990). Victor Valle is Director of the American Communities Program at Cal State Univerisity Los Angeles, Professor of Ethnic Studies at California Polytechnic State University, coauthor of Recipe of Memory (1995), and a member of a Los Angeles Times team that won a Pulitzer Prize for reporting on the Chicano community in Los Angeles.

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