Los Angeles Times Cookbook

Los Angeles Times Cookbook

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From 1902 to 1917, the Los Angeles Times sponsored cooking contests. As a result, they published a series of winning recipes. The recipes were local to Southern California, including qqOld-Time California, Spanish and Mexican Dishes...Recipes of Famous Pioneer Spanish Settlers.qq With Hispanic influences, the book contains reciptes such as: Alligator Pear Salad, Chili Con Carne, Enchiladas, Spanish Rice, Frijoles, Albondigas, Chiles Rellenos and Tamale Pie. Much of the ingredients come from California. Listed as on of the one hundred best books on California cooking.To make syrup squeeze the juice of ten oranges and two lemons; remove every seed, as it will be bitter. ... little cool, add juice of oranges and lemons and gelatine; set away to cool until it forms a jelly, then fill your orange baskets with this jelly. ... A year ago, in an attempt to make wine from orange juice, from a Cuban recipe, I found a few months later my keg filled with excellent vinegar, far superior to anyanbsp;...

Title:Los Angeles Times Cookbook
Author:Los Angeles Times
Publisher:Applewood Books - 2007-06-01


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