The Baja California Cookbook
Exploring the Good Life in Mexico
-
- £5.49
-
- £5.49
Publisher Description
A joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border.
Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean.
Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa. Each chapter features gorgeous photographs of the region and profiles of top food purveyors are scattered throughout, bringing the spirit of Baja into your kitchen, no matter where you live.
PUBLISHERS WEEKLY
West Coast restaurateurs Hussong and Porter explore Baja California's culinary history in this debut collection of 60 authentic and solid recipes. Seafood figures prominently, not surprisingly, and ventures far beyond the region's now-ubiquitous fish tacos: oysters on the half shell are paired with chicharrones and a mignonette sauce; crab is cooked with butter and three kinds of chiles, and served as machaca tacos on fresh flour tortillas. Carnitas is fit for flour or corn tortillas (the authors include recipes for homemade tortillas), and the recipe is offered in two sizes to feed four or 300. The authors include recipes for modern dishes, such as uni breakfast sandwiches (made with sea urchin, tomato, avocado, and heavy cream); raw oysters with green apple and lemon verbena; and duck tamal in black chipotle sauce. Throughout, the authors highlight the variety of Baja's wines, olive oils, and cheeses. A deep passion for Baja cuisine shines through in this colorful collection of tantalizing recipes.
