{"product_id":"encarnacions-kitchen-mexican-recipes-from-nineteenth-century-california-volume-9-paperback","title":"Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California Volume 9 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEncarnación Pinedo\u003c\/b\u003e (Author), \u003cb\u003eDan Strehl\u003c\/b\u003e (Translator)\u003c\/p\u003e\u003cp\u003eIn 1991 Ruth Reichl, then a \u003ci\u003eLos Angeles Times \u003c\/i\u003efood writer, observed that much of the style now identified with California cuisine, and with \u003ci\u003enouvelle cuisine du Mexique, \u003c\/i\u003ewas practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as \u003ci\u003eEl cocinero español (The Spanish Cook), Encarnación's Kitchen \u003c\/i\u003eis 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. \u003cbr\u003e\u003cbr\u003eOf 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 \u003ci\u003e\"huevos hipócritas\"\u003c\/i\u003e), 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 \u003ci\u003etestimonios \u003c\/i\u003eof the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eIt'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 \u003ci\u003eEncarnación's Kitchen, \u003c\/i\u003e 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 \u003ci\u003eHow to Read a French Fry\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"At long last! It is with enormous pleasure that I greet Dan Strehl's authoritative English translation, \u003ci\u003eEncarnación's Kitchen.\u003c\/i\u003e I should like to have had the original Spanish edition as well, but I dream.\"--Karen Hess, author of \u003ci\u003eThe Carolina Rice Kitchen\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"\u003ci\u003eEncarnación's Kitchen\u003c\/i\u003e is far more than a historical curiosity, or a mere kitchen fragment that sketches silhouettes of ingredients and techniques. The recipes of Encarnación 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 Encarnación understood, can be a seductively delicious catalyst for social understanding, change, even rebellious protest.\"--Rick Bayless, author of \u003ci\u003eMexico One Plate at a Time\u003c\/i\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDan Strehl, \u003c\/b\u003eManager of the Frances Howard Goldwyn Hollywood Regional Branch of the Los Angeles Public Library, is the author of \u003ci\u003eThe Spanish Cook (\u003c\/i\u003e1992) and \u003ci\u003eOne Hundred Books on California Food and Wine \u003c\/i\u003e(1990). \u003cb\u003eVictor Valle \u003c\/b\u003e is Director of the American Communities Program at Cal State \u003cbr\u003eUniverisity Los Angeles, Professor of Ethnic Studies at California Polytechnic \u003cbr\u003eState University, coauthor of \u003ci\u003eRecipe of Memory \u003c\/i\u003e(1995), and a member of a \u003ci\u003eLos Angeles Times \u003c\/i\u003eteam that won a Pulitzer Prize for reporting on the Chicano community in Los Angeles.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 222\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.24 x 6.04 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 24, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52495528591667,"sku":"9780520246768","price":55.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/MEFCNDhOQnRQMlJWcWIvbjIxRGZWUT09.webp?v=1760007425","url":"https:\/\/www.vysn.com\/en-ca\/products\/encarnacions-kitchen-mexican-recipes-from-nineteenth-century-california-volume-9-paperback","provider":"VYSN","version":"1.0","type":"link"}