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Baja! Cooking on the Edge
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Product Description
--from Chapter 1
Join acclaimed chef and seasoned Baja traveler Deborah Schneider for an intriguing and appetizing journey through the Baja California region of Mexico, from the dusty towns south of the U.S. border all the way down to breezy Cabo San Lucas at the peninsula's southern tip.
Featuring more than 150 tantalizing recipes as well as vivid stories and images, this deliciously unorthodox cookbook transports you to the real Baja, with all its vibrant flavor and brilliant color, a place still largely undiscovered by los turistas.
The famous Baja fish taco is here, of course, in a mixture of authentic recipes and Schneider’s own Baja-inspired dishes—ingenious creations for which Bon Appétit magazine named her "the reigning queen of San Diego chefs."
No matter how far north of the border you may be, with Schneider’s easy-to-follow recipes, now you can feast on uniquely Baja delights like Clams in Tequila Butter, One-Pan Paella, Garlic Cilantro Steak, and Chocolate-Jalapeño Truffles. Enjoy.
Product Details
- Amazon Sales Rank: #248899 in Books
- Published on: 2006-06-13
- Released on: 2006-06-13
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 288 pages
Editorial Reviews
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)
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About the Author
DEBORAH M. SCHNEIDER, CEC, is the executive chef at Jsix in the stylish Hotel Solamar in San Diego. A seasoned food writer, chef Schneider regularly publishes articles in The San Diego Union-Tribune and regional magazines. She has lived and cooked on the border, in San Diego, California, for 22 years.
Customer Reviews
Baja! Cooking on the Edge
This book is very well done and refreshing.
Having spent many years traveling, backpacking, camping, boating, fly fishing, diving and off-road racing in Baja it brings back many happy memories. I particurally enjoied the historic references i.e., the Puerto Nuevo lobster craze.
Baja Cooking
I have had great success with the recipes in this book. The salsas are fabulous. One recipe I really like is the "Mariscos en Papellote".
Baja California Mexican cusine cooking
What a surprise to find a cookbook that invokes both the flavors and diversity of Baja California! Deborah Schneider takes us on a culinary journey that includes"street food" and farms to the wine regions and coastal cuisine of Baja California.Her recipes are quite easy to follow and she includes the basics for those who may be new to Mexican cooking. One of my favorites is the recipe for Pollo Lucas Tacos. "Lucas" means "crazy" and it is the sweet/salty contras tof this spice which makes it especially wonderful. I highly recommend this book to anyone wanting to try adventuresome cooking from a gifted chef.
