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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: #333553 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
Customer Reviews
Delicious! The Baja Recipes you've been looking for...
As a native Southern California, and now cruising sailor of Baja and other Mexican locales, I've always wanted to get my hands on some of the recipes for the basic dishes that I enjoyed in Baja. Do you know the secret to making crunchy fish tacos? Have you ever wondered what was that white creamy sauce on fish tacos? Well, finally you can have the recipe for Mayonesa Secret Sauce on page 47!
This book also "spills the beans" about, well, the beans. I've now made several pots of mouth-watering mexican style beans that are actually better than what is served in the US resturants. No, I'm not a great cook - the recipes are simple.
All of the marinades and sauces that I've made from this book have been tasty and very easy to prepare. Using fresh ingredients is the key - no canned stuff. The tastes are "clean" and not heavy. The descriptions of chilis and what to make with them has made it so that I now can shop for these and make wonderful homemade dishes.
Mouthwatering intro to Baja regional cooking
Color photos of the landscape, the markets and the cooks illustrate this lively and innovative paean to the Mexican cooking of the Baja California region in California chef Schneider's first book.
Salsas and sauces sparkle throughout as Schneider leads off with street food and moves on to seafood from the coast, Nuevo cooking from the wine country, and vegetables from the farms. In addition to the numerous tomato, tomatillo, avocado and chile salsas, sauces marry unexpected ingredients in contrasty, complementary combinations, like the red wine sauce for duck that includes raisins and green olives.
Main dishes include Sautéed Pork Tenderloin with Caramelized Fennel, Olives and Dried Fruit; Fish Baked in Banana Leaves with Achiote and Sour Orange; and Chicken with Honey, Cumin and Red Wine Lentils. For dessert, try Coconut Macaroons or Cream Cheese Flan with Orange Sage Honey.
Strong flavors predominate in the vegetable dishes as well - Jicama with Lime, Salt and Ground Guajillo Chile; Spinach and Watercress Salad with Strawberries and Balsamic Vinaigrette; Pickled Jalapenos; Corn and Poblano Soup. There are a number of tacos (several versions of fish tacos) and quesadillas and a whole chart of suggested combinations.
Along the way Schneider shares her love of the place in boxed asides on the ingredients, techniques, customs and sights as well as personal anecdotes from her travels. This is a vivid, energetic book about a Mexican tradition long influenced by Indian and Asian influxes. It should appeal to anyone looking for innovation in traditional Mexican cooking.
--Portsmouth Herald
Authenticity rocks!
I collect cookbooks, and lately it's been hard to find anything new. I'm excited about Baja. It's authentic, and the quick and easy recipes use fresh ingredients. I live 50 miles from Baja, but I don't often go down there. I'm so glad that I can make these dishes at home now! Free yourself from repetive "Tex-Mex." Buy this book.
