Culinary Culture: Baja! Cooking on the Edge
Books that uplift the culinary culture of the place seldom appeal until it is based on direct knowledge about the culture or an acquired knowledge of the same by the virtue of experience. In Baja! Cooking on the Edge we see that the acquired knowledge of chef and seasoned Baja traveler Deborah Schneider is quite evident.
Deborah's cookbook encloses the whole of Southern US, where every specialty of Baja cuisine is dedicated its exclusive space. There are 150 recipes divided into street-side fare, seafood, salsa, beef cooking and a whole array of desserts.
What might appeal the consumer is the succulent prose that accompanies every specialty in the chapter. The quality of the author to transport its readers to Baja through its cuisine makes the cookbook converge with the style of a travelogue.
However, the flexibility of the cookbook comes with the array of dinner items that can be served by any chef like sauteed pork tenderloin with caramelized fennel, olives, and Dried Fruit; the Peppered Lamb Loin with Figs in Port Wine and Orange; and the Pan-Roasted Duck with Green Olives and Raisins, so and so forth.
However, this book does not equip you with cooking skills but opens you to the world of a new culinary culture.
