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The Baja California Cookbook: Exploring the Good Life in Mexico Hardcover – Illustrated, March 17, 2020

4.4 out of 5 stars 215 ratings

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From the Publisher

Editorial Reviews

Review

“This book perfectly captures the essence of being a Californian who grew up around bonfires, fishermen, ranchers, and farmers. David’s stories transport me to my own upbringing, like his, on this beautiful peninsula replete with burritos, ceviches, and grilled meats. He’s a chef with so much talent, and a big heart—someone who knows how to enjoy his people and his surroundings. ¡Viva Baja!”—Javier Plascencia, chef-owner of Finca Altozano and Jazamango

“What a great book! Baja is one of the most special places in Mexico—unparalleled seafood, rustic wood-fired cooking, venerated wine country with world-class chefs. Having grown up there in a family of fishermen and ranchers, David shares an intimate awareness of all that makes Baja extraordinary. As one of the region’s leading chefs, he reflects why Baja is becoming a favorite travel destination.”—Rick Bayless, chef-owner of Chicago’s Frontera Grill and host of public television’s Mexico: One Plate at a Time

“This book transported me to so many delicious memories. It’s a great collection of vibrant recipes as well as insights on Baja’s unique ingredients and how to achieve the best flavor. David is an expert in Baja cooking and this is exactly the food you want to eat when in Baja!”—Rosio Sanchez, chef-owner of Copenhagen’s Hija de Sanchez and Sanchez cantina

About the Author

David Castro Hussong graduated from the French Culinary Institute in Campbell, California. He has worked with Dan Barber at Blue Hill at Stone Barns and Daniel Humm at Eleven Madison Park, and in 2017 opened Fauna, his restaurant in the Bruma winery and hotel in Valle de Guadalupe, Mexico.

Jay Porter is a writer and restaurateur known for opening The Linkery and El Take It Easy in San Diego and The Half Orange in Oakland. He has been traveling to Baja for more than twenty years and is based in Oakland, California.

Product details

  • Publisher ‏ : ‎ Ten Speed Press; Illustrated edition (March 17, 2020)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 272 pages
  • ISBN-10 ‏ : ‎ 0399582835
  • ISBN-13 ‏ : ‎ 978-0399582837
  • Item Weight ‏ : ‎ 2.2 pounds
  • Dimensions ‏ : ‎ 7.7 x 1.1 x 10.02 inches
  • Customer Reviews:
    4.4 out of 5 stars 215 ratings

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Jay Porter is a writer who took a fifteen-year detour operating restaurants. Those restaurants — The Linkery, El Take It Easy, and The Half Orange — never won stars from Michelin, but Pulitzer-Prize-winning critic Jonathan Gold did say Jay wrote “the best restaurant blog in America.” Jay’s latest project, a lifestyle and travel cookbook celebrating the cuisine of Baja California co-authored with Mexican chef David Castro Hussong, arrives Spring 2020 from Ten Speed Press, an imprint of Penguin Random House.

In 2013, Jay’s online writings about tipping culture went viral, attracting more than half a million readers in a few months. Other articles by Jay have appeared in a variety of publications including Slate and Quartz. Previously based in San Diego and Baja California, Jay now calls Oakland home.

Customer reviews

4.4 out of 5 stars
4.4 out of 5
215 global ratings

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Reviewed in the United States on March 17, 2020
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5.0 out of 5 stars Chefs de Lujo
Reviewed in Mexico on June 14, 2021
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