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Baja! Cooking on the Edge
by Deborah M. Schneider and Maren Caruso
Available from Amazon
$18.45
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Features
Hardcover: 288 pages
Publisher: Rodale Books June 13, 2006
Language: English
ISBN-10: 1594862036
ISBN-13: 978-1594862038
Product Dimensions:
9.2 x 7.1 x 1.1 inches
Shipping Weight: 1.8 pounds
From Publishers Weekly
Schneider delivers on her subtitle with kicky prose and more than 150 authentic recipes that evoke a sense of place and introduce home cooks to the cuisine of this peninsula. There's an entire chapter devoted to street food such as Fish Tacos, Carne Asada Tacos and Tamales with Shrimp "Chorizo" and Fresh Corn. Within that chapter, there's a section dedicated to salsas, which includes a chili primer (and the author's own fun chili reaction scale—a habanero, she says, will make you "burn, cry, gasp, gulp beer, run from room"). The seafood chapter features Fisherman's Sashimi, Campfire-Grilled Chorizo with Orange Chipotle Glaze, and Clams in Tequila Butter. Plenty of dishes in the book are worthy of dinner parties—such as the Sauteed Pork Tenderloin with Caramelized Fennel, Olives, and Dried Fruit; the Peppered Lamb Loin with Figs in Port Wine and Orange; and the Pan-Roasted Duck with Green Olives and Raisins. Sweets like Churros and Mexican Chocolate Bread Pudding with Apples round out the assortment of options. (June)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
Award-winning chef Deborah Schneider invites readers to embark on a culinary adventure to Baja California, a region in Mexico stretching from the U.S. border to Cabo San Lucas at the peninsulas southern tip, featuring 2,000 miles of ocean coastline, a huge wine-producing area, hundreds of specialty farms, and a unique food heritageall waiting to be explored. Full of flavorful recipes and evocative stories and photographs, these pages will transport readers to Ensenada for fish tacos; to the Guadalupe Valley for its Fiesta de las Vendimias; to bustling Tijuana with its street food vendors and marketplaces; to Puerto Nuevo for lobster tacos, grilled corn, and mariachis; and to Cabo San Lucas for languorous days amid the balmy surf. Unlike traditional Mexican cookbooks, Baja! Cooking on the Edge highlights healthy seafood, poultry, and vegetable dishes. The 150 recipes range from delights such as Crispy Spicy Shrimp with Honey, Habanero, and Lime to quick and simple dishes like Chipotle Grilled Chicken to a delicious assortment of street tacos and salsas, as well as tantalizing desserts like Chocolate Crepes with Dulce de Leche and exotic fruit sorbets.
Reader Reviews
It's kind of more what gringos eat in Baja but it's better than average and you'll get some interesting twists on old favorites and some new ideas.
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Baja! Cooking on the Edge
by Deborah M. Schneider and Maren Caruso
Available from Amazon
$18.45
|
|
