The Baja California Cookbook

February 3, 2020
West Coast restaurateurs Hussong and Porter explore Baja California’s culinary history in this debut collection of 60 authentic and solid recipes. Seafood figures prominently, not surprisingly, and ventures far beyond the region’s now-ubiquitous fish tacos: oysters on the half shell are paired with chicharrones and a mignonette sauce; crab is cooked with butter and three kinds of chiles, and served as machaca tacos on fresh flour tortillas. Carnitas is fit for flour or corn tortillas (the authors include recipes for homemade tortillas), and the recipe is offered in two sizes—to feed four or 300. The authors include recipes for modern dishes, such as uni breakfast sandwiches (made with sea urchin, tomato, avocado, and heavy cream); raw oysters with green apple and lemon verbena; and duck tamal in black chipotle sauce. Throughout, the authors highlight the variety of Baja’s wines, olive oils, and cheeses. A deep passion for Baja cuisine shines through in this colorful collection of tantalizing recipes.

February 1, 2020

Chef Hussong and restaurateur Porter take readers on a relaxed journey through Mexico's Baja California with 60 recipes perfectly representative of the region. The book's four sections include: "At the Ranch," which showcases fundamentals such as beans and tortillas; "From the Sea," which uses the fruits of the ocean as the basis for all recipes (including a standout fish taco recipe); "Wine Country," featuring sophisticated combinations that pair well with the wines originating in the Guadalupe Valley; and "The Road Back Home," offering a scalable recipe for carnitas for a crowd. Personal and occasionally humorous narratives divide each recipe and offer a history of the area and its people. Recipes are simple yet solid, varying from quick weeknight meals to full-day labors of love. A backstory is provided for each recipe as well as cooking notes and a buying guide for hard-to-find ingredients and cookware. VERDICT These masterful recipes and vivid photographs will transport any home chef to Baja.--Jennifer Clifton, Indiana State Lib., Indianapolis

Copyright 2020 Library Journal, LLC Used with permission.

Starred review from January 1, 2020
Coupled with its compelling narrative, this collection of recipes and photographs will spark increased tourism to Baja California. A veteran of world-renowned kitchens in New York, San Francisco, Mexico City, and more, Chef Castro Hussong exalts the cuisine of his birth. Here he presents recipes that are simple to execute with well-detailed and conversational directions that are often pages long. To the parade of 60 recipes?ranch- and sea-inspired dishes, wine country fare, and party recipes?Hussong shares well-timed interruptions in the form of elegant sidebars. These delve into subjects like beans and tostaditas, deep-frying at home, the alkalization process for masa, and Mexican cheese, and feature nuggets of information like ways to substitute sour cream and cr�me fraiche for Mexican crema and descriptions of an area that includes more than 900 species of fish and one-third of the world's marine mammals. Add that knowledge to the traditional and novel choices: gobernadora tacos (shrimp, poblano, and cheese), uni breakfast sandwiches, honey-roasted duck, Spanish rice, and pico de gallo. A bona fide travel and kitchen companion.(Reprinted with permission of Booklist, copyright 2020, American Library Association.)