{"product_id":"encarnaci-ns-kitchen-mexican-recipes-from-nineteenth-century-california-volume-9-9780520246768","title":"Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California Volume 9","description":"In 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Encarnación Pinedo\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/24\/2005\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 222\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.24h x 6.04w x 0.60d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780520246768\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\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.\u003cbr\u003e\u003c\/p\u003e","brand":"University of California Press","offers":[{"title":"Paperback","offer_id":40670153474163,"sku":"9.78052E+12","price":38.13,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/img_94221a64-9ea9-4b16-b57f-0c3ff84d692c.jpg?v=1673968969","url":"https:\/\/bookstorenmore.com\/products\/encarnaci-ns-kitchen-mexican-recipes-from-nineteenth-century-california-volume-9-9780520246768","provider":"Bookstore N More","version":"1.0","type":"link"}