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Mexican Flavors: Contemporary Recipes from Camp San Miguel Hardcover – August 12, 2014
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About the Author
Hugh Carpenter received the award "Cooking Teacher of the Year" from the International Association of Culinary Professionals (IACP) in 2010. Hugh Carpenter is a popular Napa Valley chef, cooking teacher, and writer. During the last 36 years, over 100,000 people have attended his classes at cooking schools throughout North America. In addition, he has run his own cooking school, Camp Napa Culinary, in Napa Valley for 22 years, and for 9 years Hugh and his wife, Teri Sandison, have operated a cooking school in the Mexican colonial town of San Miguel de Allende. He is the author of 15 cookbooks, all of which have been photographed by his wife. Fusion Food Cookbook was nominated for a James Beard Award in 1995, Chopstix received the IACP nomination for Best Food Photography of 1990, and Pacific Flavors won the IACP award for Best Asian Cookbook and the Who's Who of Cooking Best Food Photography Award in 1988.
Teri Sandison began her art career in painting and drawing at U.C.L.A.Â She then studied photography at Art Center College of Design, where she specialized in food and wine photography and later was a member of the photography faculty for more than three years. She has done the photography for more than 60 cookbooks from leading publishers, and has clients who have come from across the United States to work with her in her studio. She was also adjunct instructor in food photography and food styling for four years at the Culinary Institute of America, St. Helena. She has collaborated with her chef husband, the cookbook author, Hugh Carpenter, for all 16 of their cookbooks.
Top customer reviews
Those who are familiar with Carpenter's cookbook will not be disappointed. His recipes are delightful to the eye and tastebuds. Since he is a teacher, his recipes are clear and he steers even the novice to success.
You will not find traditional dishes but he doesn't pretend to offer those. Hls enchiladas are filled with shiitake mushrooms and his rellenos with goat cheese.
You might also be surprised to see recipes for brownies and chocolate chip cookies (the first things I made!) in a Mexcican flavors cookbook. Who cares when the cookies are better than David Lebowitz's which are excellent and the brownies better than Agatha Kulaga's (Ovenly: Sweet and Salty Recipez from New York's Most Famous Creative Bakery) which are also excellent. When your recipe beats excellent recipes you know you have a good cookbook.
You may not have all the ingredients locally available but Amazon.com will help you buy these inexpensive items. Carpenter can be forgiven for the one recipe which calls for a smoker when you can see that he goes out of his way to avoid calling for special equipment in all of the other recipes.
He doesn't give weights of his ingredients but they are not needed. Three ancho chilies can vary in intensity. Therefore the number of grams is irrelevant.
All in all you will appreciate how well thought out these recipes are as well as the suggestions for variations.
The only criticism I have is about some of the pictures. I appreciate the pictures of the dishes which are excellent but at times you'll find a small picture of an agave plant or whatever below the recipe instead of the dish--a small point.