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Step into the culinary time machine with 'California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes' by Bertha Haffner-Ginger. Travel back to 1914 and savor the endearing vintage references, capturing a bygone era's practices and prices. Unearth classic, authentic recipes for tortillas, beans, and sauces, offering a glimpse into traditional techniques still cherished today. You'll also experience the delightful fusion of Mexican cuisine with the popular dishes of its time, such as "au gratin" beans with cheese and luncheon delights.
Bertha Haffner-Ginger's 1914 ""California Mexican-Spanish Cookbook"" is a delightful collection of Mexican recipes. As she notes in her Introduction, ""Spanish dishes as they are known in California are really Mexican Indian dishes. Bread made of corn, sauces of chile peppers, jerked beef, tortillas, enchiladas, etc., are unknown in Spain as native foods; though the majority of Spanish people in California are as devoted to peppery dishes as the Mexicans themselves, and as the Mexicans speak Spanish, the foods are commonly called Spanish dishes."" The dishes represented are Mexican dishes as they have come to be known across America and they will be a welcome addition to any kitchen. The volume contains the first known, English-language recipe for tacos.
Reproduction of the classic cookbook "California Mexican-Spanish Cook Book" originally published in 1914. This Vintage Cookbook contains the first known, English-language recipe for tacos. The "California Mexican-Spanish Cookbook" is a delightful collection of Mexican and Spanish recipes. Dedicated as always to all chefs and food lovers. Feel free to take a look at our complete Reprint Catalog of Vintage Cook Books and Vintage Bar Books and Vintage Bar Books at www.VintageCocktailBooks.com
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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Excerpt from California Mexican-Spanish Cookbook An announcement that my lesson for the day would be Spanish dishes, invariably brought record-breaking crowds in any city in the United States, and a demand for recipes induced me to search for the best to be found. My three years' stay in California has enabled me to learn how to prepare the very best dishes directly from the natives, both Mexican and Spanish. It is not generally known that Spanish dishes as they are known in California are really Mexican Indian dishes. Bread made of corn, sauces of chile peppers, jerked beef, tortillas, enchiladas, etc., are unknown in Spain as native foods though the majority of Spanish people in California are as devoted to peppery dishes as the Mexicans themselves, and as the Mexicans Speak Spanish, the foods are commonly called Spanish dishes. When made properly, there is great merit in this class of foods and I have endeavored to select the very best recipes, and have revised them into correct proportions and practical methods of preparation. Many of the dishes are very delicious and will be found of great value for luncheon, entries, and a zest to various menus, and especially useful to those who desire to cater to the public. Please note the classification of sauces and dressings which eliminates a repetition of the same sauce in different dishes. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Hardcover reprint of the original circa 1914 edition - beautifully bound in brown cloth covers featuring titles stamped in gold, 8vo - 6x9. No adjustments have been made to the original text, giving readers the full antiquarian experience. For quality purposes, all text and images are printed as black and white. This item is printed on demand. Book Information: Haffne Ginger, Bertha . California Mexican-Spanish Cookbook. Indiana: Repressed Publishing LLC, 2012. Original Publishing: Haffne Ginger, Bertha . California Mexican-Spanish Cookbook, . Los Angeles: Citizen Print Shop, circa 1914. Subject: Cookery, Mexican
"It's a rare cookbook that is as pleasurable to think about as it is to cook from. But that's what Dan Strehl has accomplished with his elegant translation of Encarnación’s Kitchen, a book that provides a fascinating look at the life and cooking of the wealthy Californios in the final days of the rich Rancho culture of California."—Russ Parsons, author of How to Read a French Fry "At long last! It is with enormous pleasure that I greet Dan Strehl’s authoritative English translation, Encarnación’s Kitchen. I should like to have had the original Spanish edition as well, but I dream."—Karen Hess, author of The Carolina Rice Kitchen "Encarnación’s Kitchen is far more than a historical curiosity, or a mere kitchen fragment that sketches silhouettes of ingredients and techniques. The recipes of Encarnación Pinedo’s kitchen, brought alive and set in context by Dan Strehl (and Victor Valle’s lucid introduction), offer rich examples of how California’s Mexican culinary culture developed as it bumped into—and cross-pollinated with—young, multifarious America. These dishes lay bare the often overlooked reality that food can be more than a reflection of culture. Food, as Encarnación understood, can be a seductively delicious catalyst for social understanding, change, even rebellious protest."—Rick Bayless, author of Mexico One Plate at a Time