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"She asked me if I liked them. And what could I say? They were wonderful." From the very beginning of Sergio Troncoso's celebrated story "Angie Luna," we know we are in the hands of a gifted storyteller. Born of Mexican immigrants, raised in El Paso, and now living in New York City, Troncoso has a rare knack for celebrating life. Writing in a straightforward, light-handed style reminiscent of Grace Paley and Raymond Carver, he spins charming tales that reflect his experiences in two worlds. Troncoso's El Paso is a normal town where common people who happen to be Mexican eat, sleep, fall in love, and undergo epiphanies just like everyone else. His tales are coming-of-age stories from the Mexican-American border, stories of the working class, stories of those coping with the trials of growing old in a rapidly changing society. He also explores New York with vignettes of life in the big city, capturing its loneliness and danger. Beginning with Troncoso's widely acclaimed story "Angie Luna," the tale of a feverish love affair in which a young man rediscovers his Mexican heritage and learns how much love can hurt, these stories delve into the many dimensions of the human condition. We watch boys playing a game that begins innocently but takes a dangerous turn. We see an old Anglo woman befriending her Mexican gardener because both are lonely. We witness a man terrorized in his New York apartment, taking solace in memories of lost love. Two new stories will be welcomed by Troncoso's readers. "My Life in the City" relates a transplanted Texan's yearning for companionship in New York, while "The Last Tortilla" returns to the Southwest to explore family strains after a mother's death—and the secret behind that death. Each reflects an insight about the human heart that has already established the author's work in literary circles. Troncoso sets aside the polemics about social discomfort sometimes found in contemporary Chicano writing and focuses instead on the moral and intellectual lives of his characters. The twelve stories gathered here form a richly textured tapestry that adds to our understanding of what it is to be human.
When twelve-year-old Izzy discovers a beat-up baseball marked with the words "Because magic" while unpacking in yet another new apartment, she is determined to figure out what it means. What secrets does this old ball have to tell? Her mom certainly isn't sharing anyespecially when it comes to Izzy's father, who died before Izzy was born. But when she spends the summer in her Nana's remote New Mexico village, Izzy discovers long-buried secrets that come alive in an enchanted landscape of watermelon mountains, whispering winds, and tortilla suns. Infused with the flavor of the southwest and sprinkled with just a pinch of magic, this heartfelt middle grade debut is as rich and satisfying as Nana's homemade enchiladas.
"Steinbeck is an artists; and he tells the stories of these lovable thieves and adulterers with a gentle and poetic purity of heart and of prose." —New York Herald Tribune A Penguin Classic Adopting the structure and themes of the Arthurian legend, John Steinbeck created a “Camelot” on a shabby hillside above the town of Monterey, California, and peopled it with a colorful band of knights. At the center of the tale is Danny, whose house, like Arthur’s castle, becomes a gathering place for men looking for adventure, camaraderie, and a sense of belonging—men who fiercely resist the corrupting tide of honest toil and civil rectitude. As Nobel Prize winner Steinbeck chronicles their deeds—their multiple lovers, their wonderful brawls, their Rabelaisian wine-drinking—he spins a tale as compelling and ultimately as touched by sorrow as the famous legends of the Round Table, which inspired him. This edition features an introduction by Thomas Fensch. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
101 Things to Do with a Tortilla takes this delicious and nutritious staple of so many countries and brings it into the mainstream with family-friendly recipes for breakfast, lunch, dinner, and more. Tortillas are a no-fail recipe ingredient, and Stephanie Ashcraft and Donna Kelly show that tortillas aren't just for Mexican food anymore!
In this lively picture book, children discover a world of shapes all around them: rectangles are ice-cream carts and stone metates, triangles are slices of watermelon and quesadillas. Many of the featured objects are Latino in origin, and all are universal in appeal. With rich, boisterous illustrations, a fun-to-read rhyming text, and an informative glossary, this playful concept book will reinforce the shapes found in every child's day! Plus, this is the fixed format version, which will look almost identical to the print version. Additionally for devices that support audio, this ebook includes a read-along setting.
The lives of two different couples--wealthy Los Angeles liberals Delaney and Kyra Mossbacher, and Candido and America Rincon, a pair of Mexican illegals--suddenly collide, in a story that unfolds from the shifting viewpoints of the various characters.
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today—and with the “southwesternization” of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips