¡Baja! Cooking on the Edge

Front Cover
Rodale, Jun 13, 2006 - Cooking - 288 pages
"On the byways of Baja, there isn't a burrito in sight. Any day, in any town, you can choose from a vast array of made-to-order tacos and salsas, fresh-from-the-ocean seafood cocktels, grilled corn, succulent fruits skewered with lime and chili powder, vivid fruit juices, piping-hot cinnamon churros, neon-bright candies that stick in your teeth, and frozen treats with names like Angel's Kiss...and that's just the beginning."

--from Chapter 1

Join acclaimed chef and seasoned Baja traveler Deborah Schneider for an intriguing and appetizing journey through the Baja California region of Mexico, from the dusty towns south of the U.S. border all the way down to breezy Cabo San Lucas at the peninsula's southern tip.

Featuring more than 150 tantalizing recipes as well as vivid stories and images, this deliciously unorthodox cookbook transports you to the real Baja, with all its vibrant flavor and brilliant color, a place still largely undiscovered by los turistas.

The famous Baja fish taco is here, of course, in a mixture of authentic recipes and Schneider's own Baja-inspired dishes--ingenious creations for which Bon Appétit magazine named her "the reigning queen of San Diego chefs."

No matter how far north of the border you may be, with Schneider's easy-to-follow recipes, now you can feast on uniquely Baja delights like Clams in Tequila Butter, One-Pan Paella, Garlic Cilantro Steak, and Chocolate-Jalapeño Truffles. Enjoy.  
 

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Baja!: Cooking on the Edge

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Schneider, now a chef in San Diego, has been traveling to Mexico�s Baja California-the narrow peninsula extending south from Tijuana-for more than 20 years. Although parts of Baja have ... Read full review

Contents

SILVER RAIN
49
SACRED ROOTS NEW FIRE
107
FOODS FROM FARMS AND GARDENS
147
SWEETS AND DRINKS
195
Glossary
255
Index
261
Copyright

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About the author (2006)

DEBORAH M. SCHNEIDER, CEC, is the executive chef at Jsix in the stylish Hotel Solamar in San Diego. A seasoned food writer, chef Schneider regularly publishes articles in The San Diego Union-Tribune and regional magazines. She has lived and cooked on the border, in San Diego, California, for 22 years.

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