Encarnacions Kitchen or Handbook of Medicinal Herbs

Encarnacion's Kitchen: Mexican Recipes from Nineteenth-Century California

Author: Encarnacion Pinedo

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food--Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today.
Of some three hundred of Pinedo's recipes included here--a mixture of Basque, Spanish, and Mexican--many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipócritas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.

Table of Contents:

	Acknowledgments	vii
	A Curse of Tea and Potatoes: The Life and Recipes of Encarnacion Pinedo	1
	In Encarnacion's Kitchen	19
	El Cocinero Espanol The Spanish Cook
	A Note on the Text	43
	Dedication	45
	Introduction: The Art of Cooking	47
	Recetas Recipes
	Sopas, Pan, Huevos: Soups, Breads, Eggs	57
	Pescado: Fish	71
	Aves: Poultry	81
	Carne: Meat	94
	Verduras Y Maiz: Vegetable and Corn Dishes	116
	Rellenos: Stuffings	144
	Salsas: Sauces	148
	Dulces: Desserts and Sweets	159
	Ingredients and Procedures	193
	Bibliography	197
	Index	205

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Handbook of Medicinal Herbs

Author: James A Duk

Still considered the definitive work on medicinal herbs and their uses after two decades, the Handbook of Medicinal Herbs has undergone a long-anticipated revision. In the second edition, world-renowned ethnobotanist James A. Duke provides data on over 800 of the world's most important medicinal plant species. It contains more species, phytochemicals, proven indications, folk indications, and dosage data than the first edition in a new format that makes them easy to find. The in-depth information, the addition of color plates and over 200 black and white illustrations, and the easy-to-use format make this the most comprehensive herbal resource available.

Booknews

New edition of a reference in which ethnobotanist Duke provides current data on 800-plus of the world's most important medicinal plant species, phytochemicals, proven and folk indications, and dosage information. Entries are arranged alphabetically by common name with the scientific name in parenthesis. They include both common and rare species and list comparative safety and efficacy rankings, published sources for all indications, activities, contraindications, interactions, side affects, and extracts, when available. The book contains approximately 100 color plates and about 200 b&w illustrations. Annotation c. Book News, Inc., Portland, OR (booknews.com)