Recipe of Memory: Five Generations of Mexican Cuisine

From Publishers Weekly
Classified by the publisher under the headings Cookbooks and Mexican-American Studies, this mix of recipes, photos, anecdotes and history blends its ingredients much as Mole Caragueno combines lamb, chiles, peanuts, clove and cinnamon. Delving into a treasury of 250 recipes collected and recorded by Victor Valle's family from the 1880s into this century, the authors follow the family's history from Guadalajara to Tijuana and then to Los Angeles. Just as early music sounds different when played on early instruments, old recipes taste different when prepared in the old ways; a recipe from the past allows readers "to sit down with ghosts" and taste the Chiles Stuffed with Shrimp as they were savored at Sunday lunch in 1888. Recipes such as Conejo en Huerto (Rabbit in the Garden), Sopa de Pichones (Squab on Saffron Rice) and Helado de Tuna (Prickly Pear Sorbet) capture what Mexico's poet laureate, Octavio Paz, calls the "shock of tastes; cool and piquant, salt and sweet, hot and tart, pungent and delicate." Such contrasts in this volume?e.g., quotations from academic historians juxtaposed with methods of roasting, toasting and soaking chiles?similarly startle and often enlighten. Copyright 1995 Reed Business Information, Inc.


Midwest Book Review
Hand-traced recipes dating from 1888, family journals, and old photos blend in a collection of family specialties culled from five generations of the Mexican Valles. From an intriguing Mango-Orange-Banana Ice Cream to Chiles Stuffed with Mincemeat with an Almond-Caper Dressing, this provides many dishes not to be seen in other Mexican cookbooks.


New York Daily News
With the language of a poet and the eye of a journalist and political writer, the Valles re-create their culinary legacy while giving us a taste of the social history of late nineteenth-century Mexico.


Houston Chronicle
A deft mix of recipes, family history, and social history. . . Well-written and well-illustrated with period photographs. . . a book for both the kitchen and the study.


L.A. Weekly
Interweaving politics and food, family anecdotes with historical fact. . . the Valles have produced far more than a cookbook.


Book Description
Nominated for two 1996 Julia Child Cookbook Awards and a 1996 James Beard Award, Recipe of Memory is a unique cookbook drawing on the contents of an antique chest left to Victor Valle by his great aunt. The book includes more than fifty authentic recipes--including such mouthwatering delights as Chiles stuffed with Shrimp, and Roast Leg of Lamb with Mole Sauce, dating back to 1888--alongside the compelling story of five generations of the Valle family.


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Classified by the publisher under the headings Cookbooks and Mexican-American Studies, this mix of recipes, photos, anecdotes and history blends its ingredients much as Mole Caragueno combines lamb, chiles, peanuts, clove and cinnamon. Delving into a treasury of 250 recipes collected and recorded by Victor Vall's family from the 1880s into this century, the authors follow the family's history from Guadalajara to Tijuana and then to Los Angeles. Just as early music sounds different when played on early instruments, old recipes taste different when prepared in the old ways; a recipe from the past allows readers ``to sit down with ghosts'' and taste the Chiles Stuffed with Shrimp as they were savored at Sunday lunch in 1888. Recipes such as Conejo en Huerto (Rabbit in the Garden), Sopa de Pichones (Squab on Saffron Rice) and Helado de Tuna (Prickly Pear Sorbet) capture what Mexico's poet laureate, Octavio Paz, calls the ``shock of tastes; cool and piquant, salt and sweet, hot and tart, pungent and delicate.'' Such contrasts in this volume-e.g., quotations from academic historians juxtaposed with methods of roasting, toasting and soaking chiles-similarly startle and often enlighten. (Nov.)


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