California Mexican-Spanish Cookbook (Classic Reprint) - Hardcover

Bertha Haffner-Ginger

3.55

73 ratings by Goodreads

9780331804133: California Mexican-Spanish Cookbook (Classic Reprint)

Hardcover

ISBN 10: 0331804131 ISBN 13: 9780331804133

Publisher: Forgotten Books, 2018

View all copies of this ISBN edition:

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.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

"synopsis" may belong to another edition of this title.

From the Inside Flap:

Classification of Recipes Spanish Dinner.....17 Spanish Menu.....21 Ensaladas Espanol (Spanish Salads).....25 Sopa Espanol (Spanish Soups).....37 Tortillas.....43 Enchiladas.....55 Chili Pulps and Sauces.....59 Pickles and Relishes.....63 Chili Con Carne.....65 Tamales.....68 Eggs, Omelets, Etc......75 Carne Espanol (Spanish Meats).....81 Frijoles (Spanish Beans).....91 Arroz a la Espanol (Spanish Rice).....97 Spanish Stuffed Peppers and Onions.....103 Spaghetti, Macaroni.....106 Stuffed Potatoes.....106 Summer Squash.....107 Spanish Cheese Fingers.....109 Mexican Sandwiches.....109 Spanish Brown Cake.....110 Spanish Chocolate Cake.....110 Mexican Candy.....111

TO MY READERS 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. Wishing you as much pleasure in the preparation and serving of this collection of recipes as I have had in compiling them, I am, Very sincerely yours, BERTHA HAFFNER-GINGER.

"About this title" may belong to another edition of this title.