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"Chiles are in our blood, my grandmother told me," McMahan writes, "I pictured rivers of dark chile flowing in our veins." That river of chiles flows not only in the veins of the Higueras, but throughout the history of cooking in California. Beginning with the Spaniards who, by necessity, borrowed culinary traditions from everyone from the Moors to the Indians, and merging with Mexican food drawn from Aztec and other Indian culinary traditions, Rancho cooking evolved as it was carried north through the Spanish territories in California. The Spanish brought with them their favorite foods--tomatoes, squash, pumpkins, corn, and of course chiles, to name a few--and the settlers perfected the art of barbecuing, which was so well suited to their outdoor lifestyle.
What will strike readers first about this book is that the cooking represented is a far cry from the typical Mexican fare we're used to. This food has a sophistication far beyond smashed beans and rice. Olives, figs, fresh herbs, squash blossoms, and pumpkins appear with surprising regularity, and olive oil, not lard, is the fat of choice for cooking. Of course you'll also find many of the dishes that we think of as standard Mexican fare--enchiladas, tamales, quesadillas--but all have a distinctly Rancho touch. Enchiladas are filled with seafood and napped with a velvety tomato-chipotle sauce, quesadillas are stuffed with squash blossoms and epazote leaves, and tamale dough gets extra flavor from olive oil in addition to the usual lard.
As much a history book as a cookbook, Rancho Cooking belongs on the shelf of anyone who calls him- or herself a connoisseur of California cuisine. --Robin Donovan --This text refers to an out of print or unavailable edition of this title.
It is the same book as Rancho Cooking but either is a really good book.Published 11 months ago by Paul d.
Everything I expected. Authors notes and stories of family history regarding some of the recipes are very interesting. Recipes easy to follow. Read morePublished 14 months ago by Mary Justice
Yep, exactly what it says. This book I would love to add to the pl, but it's so good that I'm going to get rid of it.
Afrikanischer Buchandler(Ps: Mycopy a 2nd prtg. Read more
I was looking for a book that had family recipes that dated back to the Californios, and this book had it all. Read morePublished on June 28, 2013 by Ronald A. Green
Ive enjoyed some of the recipes in the book. They are easy to prepare and everyone in my family has truly enjoyed themPublished on January 26, 2013 by ME, San Antonio
This is a good cookbook. Alot of receipes are similar to the style of cooking I grew up with in California in the 40's and 50's.Published on January 3, 2013 by James C. Burke
Generally a standard cookbook brought up to date with many Mexican dishes as we Californian's know them.
Family style cooking. Read more
I LOVE this cookbook. Literally everything I have made from this cookbook leads to people asking me for the title of the book. The recipes are soooooooooooo good and so satisfying. Read morePublished on September 8, 2010 by La Yum