The Baja California Cookbook: Exploring the Good Life in Mexico

A joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border. Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean. Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa. Each chapter features gorgeous photographs of the region and profiles of top food purveyors are scattered throughout, bringing the spirit of Baja into your kitchen, no matter where you live.

A joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border. Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean. Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa. Each chapter features gorgeous photographs of the region and profiles of top food purveyors are scattered throughout, bringing the spirit of Baja into your kitchen, no matter where you live.

Plant Powered Mexican goes far beyond veggie tacos, delivering creative recipes from Al Pastor Winter Squash to Jackfruit Tinga Grain Bowls.

In her vivacious, fresh voice, Marcela Valladolid invigorates America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine. Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. But she also encountered some curious foods masquerading as authentic Mexican: cheddar cheese—stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal? In Fresh Mexico, Marcela brings these dishes to life. Her food is much like her, Mexican but influenced by other cultures. You’ ll find recipes for Tilapia Ceviche; Butternut Squash—Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake. Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.

Introducing World Food, an exceptional new cookbook series in the classic tradition, taking readers on a journey to the world’s greatest cuisines and the remarkable cultures they come from. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION AND TOWN & COUNTRY Whether you’re an absolute beginner at Mexican cooking or already a pro, World Food: Mexico City is for you. This definitive and beautiful user’s guide unlocks the secrets to real Mexican cuisine with more than fifty authentic, reliable recipes, while the compelling stories and photography tell the tale of the vibrant culinary capital of Latin America. You’ll be taken to home kitchens, markets, and restaurants, where you’ll get to know exemplary local cooks and learn how to master Mexican culinary traditions and techniques. Every recipe—from the vivid salsa with pan-roasted tomatoes to the soul-satisfying pork stew with corn, potatoes, and green beans—provides a cook’s-eye lens into real Mexico City culture. Explore easy party food such as authentic guacamole and homemade tortilla chips; satisfying first courses such as cantina-style garlic soup and beer-infused “drunken” rice; or slow-cooked masterpieces such as Mexican-style stewed zucchini. Learn how to make family-friendly meals including ancho chiles stuffed with cheese, as well as standouts such as fall-apart tender roasted lamb with pasilla chiles, or tuna tostada garnished with chipotle mayonnaise and avocado—a modern classic from the beloved restaurant Contramar. With more than 150 photographs and a comprehensive illustrated reference chapter that tells you how to find, use, and store all the necessary ingredients, from cilantro to Mexican cheeses, World Food: Mexico City satisfies an appetite for new recipes, new ways to cook, and a new way of understanding one of the most exciting food destinations on the planet.

"The Mission Walker is a marvelous book, a moving meditation on the relationships between courage and faith, endurance and transcendence." Randall Sullivan, Creator, The Miracle Detective, Oprah Winfrey Network (OWN) "Edie Sundby’s account of her amazing trek along the entirety of the California Mission Trail is not only captivating and inspiring but also one heck of an outdoors adventure." Les Standiford, Author "This powerful story of determination and faith will stay with you forever." Ken Budd Journalist/Author “… a powerful narrative that takes us through the author’s harrowing journeys, inward and outward.” JoBeth McDaniel Journalist/Author "There are parts of this book that I couldn't pull myself away from.... that left me with profound messages. Incredible memoir!!! Incredible woman!!!! 5 Stars" Elyse Walters, #3 Top Reviewer, Goodreads This story is not about avoiding death. It’s about living life. Immerse yourself in the amazing story of Edie Littlefield Sundby, who, after being told she had only 3 months to live, survived 79 rounds of chemotherapy, radical liver and lung surgeries, and then walked 800 miles along the California Mission Trail, averaging 14 miles a day, and stopping at life-giving missions to revive her body and her soul. When she finished she yearned to walk the mission trail from its start – in Mexico. But no one had traversed that trail in 250 years. As you will learn in the pages of this book, Edie doesn’t care about what some deem impossible. It is that spirit that has allowed her to live, despite the odds. With fading strength and only one lung, she walked another 800 miles through the rugged mountains and deserts of Baja Mexico to the California border. In a walk of triumph, of harrowing adventure, and of spiritual enlightenment, she carried her mortality in every step and in the process opened up a profound communion with God and his creation, and the true meaning of life. And all of this with a terminal cancer that was chasing her every step of the way. It still is, and she continues to walk with it every day. For me, walking is a transcendent physical, emotional, and spiritual experience, like dancing. "If I can move, I am not sick.” That is my alternate reality. And I believe with all my will in that reality. So when cancer strikes again and again, I walk to stay alive. Life is the greatest adventure there is. Why stop our adventuring because someone says the end might be near? For those who crave a spirit of adventure, who ache like Edie to know what our bodies and spirits are truly capable of, this book is a must-read. A true testament to faith, courage, and the power of hope.

"Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook--from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta--and will discover many sure-to-be favorites, such as her signature tuna tostadas"--

Baja California is extreme. It is a strip of desert and cacti more than a thousand miles long, with the Pacific on one side and the Sea of Cortez on the other. Swept by strong winds, battered by giant waves, seared by the blistering summers, and surrounded by a sea rich in fish, it is nothing if not unique. This gastronomic and photographic adventure enables us to explore Baja California and its cuisine, a synthesis of traditional Mexican cooking and powerful influences coming from the American Southwest. For those who love pungent dishes, with chili packing a powerful punch, there is no place in the world better than Mexico. Burritos, huevos rancheros, guacamole, and tacos are dishes that everyone craves; and revisited in a Southern Californian key they become the cornerstones of a frontier region often neglected and, for this very reason, all the more authentic.

Once a promising young concert pianist, Camille Childs retreated to her mother’s Santa Barbara estate after an injury to her hand destroyed her hopes for a musical career. She now leads a solitary life teaching piano, and she has a star student: Graciela, the daughter of her mother’s Mexican housekeeper. Camille has been grooming the young Graciela for the career that she herself lost out on, and now Graciela, newly turned eighteen, has just won the grand prize in a piano competition, which means she gets to perform with the LA Philharmonic. Camille is ecstatic; if she can’t play herself, at least as Graciela’s teacher, she will finally get the recognition she deserves. But there are only two weeks left before the concert, and Graciela has disappeared—gone back to her family’s village in the mountains of Oaxaca, Mexico. Desperate to bring Graciela back in time for the concert, Camille goes after her, but on the way there, a bus accident leaves her without any of her possessions. Alone and unable to speak the language, Camille is befriended by Alejandro, a Zapotec man who lives in LA but is from the same village as Graciela. Despite a contentious first meeting, Alejandro helps Camille navigate the rugged terrain and unfamiliar culture of Oaxaca, allowing her the opportunity to view the world in a different light—and perhaps find love in the process.

A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

The chef of the popular Rosa Mexicano restaurants celebrates the best in Mexican cookery with a tempting assortment of starters, tortilla creations, entrées, side dishes, and desserts--including Guacamole, Salmon in a Fruity Mole, Traditional Refried Black Beans, and Almond Cinnamon Cookies--as well as a section on essential ingredients, equipment, and techniques.

Make your Escape with Moon Baja! Baja California has a little bit of everything: warm, turquoise ocean and white-sand beaches, rugged desert mountain ranges, and cities bursting with art, culture, and delicious cuisine. Immerse yourself in the unique culture of this welcoming and colorful peninsula with Moon Baja. What You'll Find in the Moon Baja travel guidebook: Curated advice from local writer and tour guide Jennifer Kramer, who has spent nearly 30 years sharing all that Baja has to offer Full-color with vibrant, helpful photos Detailed directions and maps for exploring on your own In-depth coverage of Tijuana, Ensenada, and Valle de Guadalupe, Mexicali, San Felipe, and Sierra de Juárez, San Quintín and Bahía de los Ángeles, Guerrero Negro and El Vizcaíno, Loreto and Bahía Magdalena, La Paz, The East Cape and the Sierra de la Laguna, Los Cabos, and Todo Santos and the West Cape Activities and ideas for every traveler: Cruise down Mexico's Highway 1 with endless desert as a backdrop and the warm Baja breeze in your face. Sip a cerveza from your hammock, or take a panga ride out to see dolphins, whales, and sharks in the Sea of Cortéz. Go wine or beer tasting in Ensenada, sample the freshest fish tacos on the beaches of Los Cabos, or shop for beautiful artisan goods in Loreto. Watch the sun set over the ocean, followed by bonfires on the beach with a blanket of stars overhead Strategic itineraries in an easy-to-navigate format, such as Classic Baja Road Trip, Marine Adventures, Exploring the Sierra, and The Foodie Scene Helpful background information on the landscape, culture, history, and environment Essential insight for travelers on health and safety, recreation, transportation, and accommodations, as well as a handy Spanish phrasebook, packaged in a book light enough to fit in your beach bag With Moon Baja's practical tips, myriad activities, and an insiders view on the best things to do and see, you can plan your trip your way. Hoping for más Mexico? Check out Moon Yucatán Peninsula, Moon San Miguel de Allende, or Moon Mexico City.

Because of our shared English language, as well as the celebrated origin tales of the Mayflower and the rebellion of the British colonies, the United States has prized its Anglo heritage above all others. However, as Carrie Gibson explains with great depth and clarity in El Norte, the nation has much older Spanish roots—ones that have long been unacknowledged or marginalized. The Hispanic past of the United States predates the arrival of the Pilgrims by a century, and has been every bit as important in shaping the nation as it exists today. El Norte chronicles the sweeping and dramatic history of Hispanic North America from the arrival of the Spanish in the early 16th century to the present—from Ponce de Leon’s initial landing in Florida in 1513 to Spanish control of the vast Louisiana territory in 1762 to the Mexican-American War in 1846 and up to the more recent tragedy of post-hurricane Puerto Rico and the ongoing border acrimony with Mexico. Interwoven in this stirring narrative of events and people are cultural issues that have been there from the start but which are unresolved to this day: language, belonging, community, race, and nationality. Seeing them play out over centuries provides vital perspective at a time when it is urgently needed. In 1883, Walt Whitman meditated on his country’s Spanish past: “We Americans have yet to really learn our own antecedents, and sort them, to unify them,” predicting that “to that composite American identity of the future, Spanish character will supply some of the most needed parts.” That future is here, and El Norte, a stirring and eventful history in its own right, will make a powerful impact on our national understanding.

Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way. Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal. Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

Containing more than 100 low-carb, high-fat, anti-inflammatory recipes, this cookbook provides insight into the history of Mexican cuisine while also adding a flavorful, international flair to the popular ketogenic diet.

A collection of delicious recipes from local restaurant experts and the author’s own original recipes, all inspired by the rich culture of Southern Arizona. A cookbook dedicated to the foods inspired by the region’s beauty and diversity, Taste of Tucson discovers through recipes and photos the unique mix of cultures that create Southern Arizona’s incredible cuisine. Award-winning photographer and cookbook author Jackie Alpers shares her own inspired food creations in this book as well as her favorite restaurants’ dishes, while incorporating the history of the Sonora region, the mysticism and lore, and how it has contributed to the food of the people who live there. Building from tried-and-true basics and tutorials on tacos, enchiladas, carne asada, and huevos rancheros, she divulges secrets to making Sonora’s most unique savories and sweets, including Chicken Mole Amarillo, Adobo Pulled Pork, Red Pozole, Dark Chocolate and Coffee Figgy Pudding Cakes, and more. For cooks of all levels, from anywhere in the world who loves to dine on this Southwestern region’s foods, this cookbook welcomes you to bring Sonora’s best and most iconic tastes into your own kitchen.

'It’s approachable, simple, conversational and absolutely delicious....his recipes transport you straight to the Med'

As their legions of fans can attest, Tacolicious is all about delicious, authentic, fresh Cal-Mexican fare--eaten in a fun, communal atmosphere. Tacolicioustranslates the vibrant, festive food of the restaurant into book form, with scores of recipes for fresh, easy, and downright delicious tacos and accompaniments. Whether you're looking for a quick and family-friendly weeknight meal or inspiration for a fabulous Mexican taco fiesta,Tacolicioushas something for everyone. Taco recipes range from the familiar--Pork al Pastor, Carnitas, Chile Verde--to new favorites like Three-Chili Bistec Adobado and Guajillo-Braised Beef Short Rib. Chapters on snacks; salsas; cocktails, mocktails, and aguas frescas; and other party essentials round out this entertaining collection.

Throughout Danny's life, sharing good food has always been essential--whether it was home-cooked meals made by his mom while imagining the menu for their dream restaurant or whipping up post-wrap celebratory tacos for his Hollywood friends. Now, with his own restaurant empire growing, Danny shares his favorite recipes for bold, fun, and versatile Mexican food by way of L.A. You'll come away with the know-how and skills for cooking slow-braised pork shoulder with bacon and chiles for unbelievably flavorful carnitas, turning spiced fried chicken or Mexi-falafel into tacos and burritos, and how to make cotija and chile mashed potatoes that will impress all your friends (especially when served with brisket!). The book also includes stories about Danny's lifelong love of food, from the meals his mom made when he was growing up in the San Fernando Valley to a map of his favorite restaurants and hangouts in Los Angeles, how his time in prison led to his acting career and opening a restaurant, and his journey of becoming an AA/NA counselor. Like Danny's restaurants, Trejo's Tacos is generous, hospitable, and symbolic of L.A.'s vibrant Latino culture.

“Will the tiger be menacing; will the ocean be threatening; will the island be something out of Frankenstein or will it be an Eden?”—Yann Martel Life of Pi, first published in 2002, became an international bestseller and remains one of the most extraordinary and popular works of contemporary fiction. In 2005 an international competition was held to find the perfect artist to illustrate Yann Martel’s Man Booker Prize–winning novel. From thousands of entrants, Croatian artist Tomislav Torjanac was chosen. This lavishly produced edition features forty of Torjanac’s beautiful four-color illustrations, bringing Life of Pi to splendid, eye-popping life. Tomislav Torjanac says of his illustrations: “My vision of the illustrated edition of Life of Pi is based on paintings from a first person’s perspective—Pi’s perspective. The interpretation of what Pi sees is intermeshed with what he feels and it is shown through [the] use of colors, perspective, symbols, hand gestures, etc.”