附註:Includes bibliographical references (pages 197-204) and index.
Cover -- Contents -- Acknowledgments -- A Curse of Tea and Potatoes: The Life and Recipes of Encarnación Pinedo -- In Encarnación's Kitchen -- EL COCINERO ESPAÑOL: THE SPANISH COOK -- A Note on the Text -- Dedication -- Introduction: The Art of Cooking -- RECETAS: RECIPES -- 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 -- Ingredients and Procedures -- Bibliography -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- L -- M.
N -- O -- P -- Q -- R -- S -- T -- V -- W -- Y -- Z.
摘要: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 o.
