Imprint:Ten Speed Press
Dimensions:10.02in x 7.7 x 1.1 in | 2.24 lb
Page Count:272 pages
CELEBRATED CHEF: David Castro Hussong has worked all over the U.S. and Europe in famed restaurants like Noma, Blue Hill at Stone Barns, and Eleven Madison Park and now brings his expertise to his new restaurant Fauna in the Valle de Guadalupe.
CHEF RECIPES MADE SIMPLE: These recipes are created by a chef, but geared for the home cook and will bring Baja into the home cook’s kitchen.
PERFECT FOR ARMCHAIR TRAVELERS: This book is filled with dreamy photographs of Baja California and will inspire anyone who plans to travel to Mexico as well as those who just want to dream about beautiful locations and food.
BEAUTIFUL PAPER OVER BOARD PACKAGE: This is an attractive 7 7/16 x 9 3/4 hardcover at 272 pages, and explores Baja California’s varied geography through photography and recipes.
“This book perfectly captures the essence of being a Californian who grew up around bonfires, fishermen, ranchers, and farmers. David’s stories transport me to my own upbringing, like his, on this beautiful peninsula replete with burritos, ceviches, and grilled meats. He’s a chef with so much talent, and a big heart—someone who knows how to enjoy his people and his surroundings. ¡Viva Baja!”—Javier Plascencia, chef-owner of Finca Altozano and Jazamango
“What a great book! Baja is one of the most special places in Mexico—unparalleled seafood, rustic wood-fired cooking, venerated wine country with world-class chefs. Having grown up there in a family of fishermen and ranchers, David shares an intimate awareness of all that makes Baja extraordinary. As one of the region’s leading chefs, he reflects why Baja is becoming a favorite travel destination.”—Rick Bayless, chef-owner of Chicago’s Frontera Grill and host of public television’s Mexico: One Plate at a Time
“This book transported me to so many delicious memories. It’s a great collection of vibrant recipes as well as insights on Baja’s unique ingredients and how to achieve the best flavor. David is an expert in Baja cooking and this is exactly the food you want to eat when in Baja!”—Rosio Sanchez, chef-owner of Copenhagen’s Hija de Sanchez and Sanchez cantina