Encarnación's kitchen : Mexican recipes from nineteenth-century California : selections from Encarnación Pinedo's El cocinero español

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 Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación'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 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 hipócritas" ), 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. 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 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 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. The Art Of Cooking -- Sopas, Pan, Huevos : Soups, Breads, Eggs -- Pescado : Fish -- Aves : Poultry -- Carne : Meat -- Verduras Y Maíz : Vegetable And Corn Dishes -- Rellenos : Stuffings -- Salsas : Sauces -- Dulces : Desserts And Sweets. Edited And Translated By Dan Strehl ; With An Essay By Victor Valle. Includes Bibliographical References (p. 197-204) And Index. 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 Encarnaci#65533;n Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero espa#65533;ol (The Spanish Cook), Encarnaci#65533;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 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 hip#65533;critas"), 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 Cover......Page 1 Contents......Page 8 Acknowledgments......Page 10 A Curse of Tea and Potatoes: The Life and Recipes of Encarnación Pinedo......Page 12 In Encarnación’s Kitchen......Page 30 EL COCINERO ESPAÑOL: THE SPANISH COOK......Page 60 A Note on the Text......Page 62 Dedication......Page 64 Introduction: The Art of Cooking......Page 66 RECETAS: RECIPES......Page 74 SOPAS, PAN, HUEVOS: Soups, Breads, Eggs......Page 76 PESCADO: Fish......Page 90 AVES: Poultry......Page 100 CARNE: Meat......Page 113 VERDURAS Y MAÍZ: Vegetable and Corn Dishes......Page 135 RELLENOS: Stuffings......Page 163 SALSAS: Sauces......Page 167 DULCES: Desserts and Sweets......Page 178 Ingredients and Procedures......Page 212 Bibliography......Page 216 B......Page 224 C......Page 225 F......Page 227 M......Page 228 P......Page 229 S......Page 231 T......Page 232 Z......Page 233 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 Español" ("The Spanish Cook"), "Encarnacion's Kitchen" is one of the first cookbooks written by a Hispanic in the United States, as well as one of the first recordings of Californian food - Mexican cuisine prepared by the Spanish-speaking peoples born in California A guide to Californio food - Mexican cuisine prepared by the Spanish-speaking people born in California. It includes some three hundred recipes - a mixture of Basque, Spanish, and Mexican - many are variations on traditional dishes, such as chilaquiles, chiles rellenos and salsa. There is nothing new in saying that cookbooks are read in bed or the garden as often as they are read inside the kitchen, for motives that have nothing to do with cooking.