California MexicanSpanish Cookbook Classic Reprint Bertha HaffnerGinger 9781332599585 Books
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Excerpt from California Mexican-Spanish Cookbook
An announcement that my lesson for the day would be Spanish dishes, invariably brought record-breaking crowds in any city in the United States, and a demand for recipes induced me to search for the best to be found.
My three years' stay in California has enabled me to learn how to prepare the very best dishes directly from the natives, both Mexican and Spanish.
It is not generally known that Spanish dishes as they are known in California are really Mexican Indian dishes. Bread made of corn, sauces of chile peppers, jerked beef, tortillas, enchiladas, etc are unknown in Spain as native foods though the majority of Spanish people in California are as devoted to peppery dishes as the Mexicans themselves, and as the Mexicans Speak Spanish, the foods are commonly called Spanish dishes.
When made properly, there is great merit in this class of foods and I have endeavored to select the very best recipes, and have revised them into correct proportions and practical methods of preparation.
Many of the dishes are very delicious and will be found of great value for luncheon, entries, and a zest to various menus, and especially useful to those who desire to cater to the public. Please note the classification of sauces and dressings which eliminates a repetition of the same sauce in different dishes.
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California MexicanSpanish Cookbook Classic Reprint Bertha HaffnerGinger 9781332599585 Books
I love a vintage cookbook, with its endearing references to practices (and prices) of a time long past. This one is from 1914, and it's a glimpse into how far we've come, with the availability and convenience of Mexican food today.This book has some classic, workable recipes. There are very old-school techniques for making tortillas from scratch several ways, making beans, some sauces. There are some techniques catalogued here that modern Mexicans aren't using anymore.
But what makes this a fun glimpse into the past is the hybridization of the Mexican food and the popular food of the time. The beans with cheese are "au gratin," and there are dishes that would be perfect for a "luncheon." Yes, there are wine-soaked raisins and coddled eggs, but that's part of the charm of this book.
The other reviewers seem to be seeking twenty-first century Mexican food recipes, but keep in mind, the recipe for enchiladas comes with recipes for tortillas, because the only way to get them in that day was to make them from scratch.
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Tags : California Mexican-Spanish Cookbook (Classic Reprint) [Bertha Haffner-Ginger] on Amazon.com. *FREE* shipping on qualifying offers. Excerpt from California Mexican-Spanish Cookbook An announcement that my lesson for the day would be Spanish dishes,Bertha Haffner-Ginger,California Mexican-Spanish Cookbook (Classic Reprint),Forgotten Books,1332599583,Cooking : General,CookingGeneral,History General
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California MexicanSpanish Cookbook Classic Reprint Bertha HaffnerGinger 9781332599585 Books Reviews
Enjoying this book.
I don't believe this author knows the difference between Spain, Mexico, and California. Useless.
Lots of ideas
This is a good book for Mexican cooking, so easy my 11 years old makes meal out of it. Enjoyed it!!!
I really love to cook mexican and spanish food this is a must buy
While some of the spanish words and terms are not what I am used to I have to say this was a totally good and enjoyable experience.
Many great recipes presented in an easy and accessible way. This is a must try.
Although this is not the BEST Mexican cookbook that I have found, I am still impressed with it. I have already tried some of the salsas and the sauces. There are many good recipes in this book and it is really authentic Mexican cooking. Since I am picky about Mexican cooking, I rated this 4 stars because of this reason.
Would I purchase this book again? YES!!! In a heartbeat because the cost was cheap at $0.00 and also the fact that the recipes are quite good!
Recommended!
I love a vintage cookbook, with its endearing references to practices (and prices) of a time long past. This one is from 1914, and it's a glimpse into how far we've come, with the availability and convenience of Mexican food today.
This book has some classic, workable recipes. There are very old-school techniques for making tortillas from scratch several ways, making beans, some sauces. There are some techniques catalogued here that modern Mexicans aren't using anymore.
But what makes this a fun glimpse into the past is the hybridization of the Mexican food and the popular food of the time. The beans with cheese are "au gratin," and there are dishes that would be perfect for a "luncheon." Yes, there are wine-soaked raisins and coddled eggs, but that's part of the charm of this book.
The other reviewers seem to be seeking twenty-first century Mexican food recipes, but keep in mind, the recipe for enchiladas comes with recipes for tortillas, because the only way to get them in that day was to make them from scratch.
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