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In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food-Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included here-a mixture of Basque, Spanish, and Mexican-many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipócritas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.

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Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati-pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.

Pasta products --- Cooking (Pasta) --- Cookery (Macaroni) --- Cookery (Pasta) --- Cooking (Lasagna) --- Cooking (Noodles) --- Cooking (Spaghetti) --- Cooking (Vermicelli) --- Cooking with pasta --- Italian paste products --- Macaroni products --- Semolina products --- Alimentary paste products --- Wheat products --- History. --- Use in cooking --- Pâtes alimentaires --- Cuisine (Pâtes alimentaires) --- Encyclopedias. --- Encyclopédies --- Histoire --- Pasta products -- Italy -- Encyclopedias.. --- Pasta products -- Italy -- History.. --- Cooking (Pasta). --- cookbook. --- cookbooks italian. --- cooking. --- family recipes. --- food and culture. --- food and diet. --- food lovers. --- food prep. --- food reference. --- food scholars. --- food. --- geographical. --- gnocchi. --- historical. --- history of food. --- history of pasta. --- home cooks. --- illustrated. --- italian pasta. --- italy. --- kitchen setting. --- mediterranean foods. --- nonfiction. --- oral histories. --- pasta lovers. --- pasta recipes. --- pasta. --- preparation techniques. --- ravioli. --- regional cuisine. --- spaghetti. --- staple food. --- strascinati. --- tagliatelle. --- vincisgrassi.