Encarnacins Kitchen

In 1991 Ruth Reichl, then a ILos Angeles Times /Ifood writer, observed that much of the style now identified with California cuisine, and with Inouvelle cuisine du Mexique, /Iwas practiced by Encarnacin Pinedo a century earlier. A landmark of American cuisine first published in 1898 as IEl cocinero espaol (The Spanish Cook), Encarnacin’s Kitchen /Iis the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio foodMexican 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 herea mixture of Basque, Spanish, and Mexicanmany 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 I

Additional ISBNs: 9780520236516, 0520236513, 9780520939332, 0520939336