50% Off The Criterion Collection Shop Now
Seven Days In The Valle: Baja California's Wine Country Cuisine

Seven Days In The Valle: Baja California's Wine Country Cuisine documents the lives, cuisine and restaurants of seven of Baja California’s most talented culinary artists working in the Valle de Guadalupe, Mexico’s main wine-producing region. Through a series of photos and a number of intimate interviews with the chefs, this book captures their thoughts on Baja California cuisine, their feelings about the Valle (and its future), and a bit of their souls in the process and presentation.

The Valle de Guadalupe - located just 90 minutes south of the US-Mexican border near San Diego - is considered “ground zero” of the country’s newest culinary movement. The style of food here is often referred to as Baja California cuisine or “Baja Med” due to its blend of Mediterranean dishes and recipes with the region’s bounty of fresh, organic produce and proteins produced on-site at the restaurants or sourced from small Baja California ranches.

Seven Days In The Valle: Baja California’s Wine Country Cuisine features interviews with: Drew Deckman of Deckman’s en El Mogor, Esthela Martínez of La Cocina de Doña Esthela, Roberto Alcocer of Malva, Miguel Angel Guerrero of La Esperanza, Sheyla Alvarado of Traslomita, Diego Hernandez of Corazon de Tierra, and Javier Plascencia of Finca Altozano.

"1128194551"
Seven Days In The Valle: Baja California's Wine Country Cuisine

Seven Days In The Valle: Baja California's Wine Country Cuisine documents the lives, cuisine and restaurants of seven of Baja California’s most talented culinary artists working in the Valle de Guadalupe, Mexico’s main wine-producing region. Through a series of photos and a number of intimate interviews with the chefs, this book captures their thoughts on Baja California cuisine, their feelings about the Valle (and its future), and a bit of their souls in the process and presentation.

The Valle de Guadalupe - located just 90 minutes south of the US-Mexican border near San Diego - is considered “ground zero” of the country’s newest culinary movement. The style of food here is often referred to as Baja California cuisine or “Baja Med” due to its blend of Mediterranean dishes and recipes with the region’s bounty of fresh, organic produce and proteins produced on-site at the restaurants or sourced from small Baja California ranches.

Seven Days In The Valle: Baja California’s Wine Country Cuisine features interviews with: Drew Deckman of Deckman’s en El Mogor, Esthela Martínez of La Cocina de Doña Esthela, Roberto Alcocer of Malva, Miguel Angel Guerrero of La Esperanza, Sheyla Alvarado of Traslomita, Diego Hernandez of Corazon de Tierra, and Javier Plascencia of Finca Altozano.

24.99 In Stock
Seven Days In The Valle: Baja California's Wine Country Cuisine

Seven Days In The Valle: Baja California's Wine Country Cuisine

Seven Days In The Valle: Baja California's Wine Country Cuisine

Seven Days In The Valle: Baja California's Wine Country Cuisine

Overview

Seven Days In The Valle: Baja California's Wine Country Cuisine documents the lives, cuisine and restaurants of seven of Baja California’s most talented culinary artists working in the Valle de Guadalupe, Mexico’s main wine-producing region. Through a series of photos and a number of intimate interviews with the chefs, this book captures their thoughts on Baja California cuisine, their feelings about the Valle (and its future), and a bit of their souls in the process and presentation.

The Valle de Guadalupe - located just 90 minutes south of the US-Mexican border near San Diego - is considered “ground zero” of the country’s newest culinary movement. The style of food here is often referred to as Baja California cuisine or “Baja Med” due to its blend of Mediterranean dishes and recipes with the region’s bounty of fresh, organic produce and proteins produced on-site at the restaurants or sourced from small Baja California ranches.

Seven Days In The Valle: Baja California’s Wine Country Cuisine features interviews with: Drew Deckman of Deckman’s en El Mogor, Esthela Martínez of La Cocina de Doña Esthela, Roberto Alcocer of Malva, Miguel Angel Guerrero of La Esperanza, Sheyla Alvarado of Traslomita, Diego Hernandez of Corazon de Tierra, and Javier Plascencia of Finca Altozano.

Product Details

ISBN-13: 9781732102026
Publisher: Koenig Creative LLC
Publication date: 03/14/2018
Pages: 54
Product dimensions: 11.00(w) x 8.50(h) x 0.25(d)

About the Author

San Diego-based lifestyle writer W. Scott Koenig has traveled throughout Mexico and Baja California for over twenty years. He founded AGringoInMexico.com in 2012 to report on Mexican travel destinations, food, culture and adventure. He is considered a major social media influencer in San Diego and Baja California. Scott also writes columns for DiningOut San Diego, SanDiegoRed.com and DiscoverBaja.com. He has been published at NewWorlder, Baja.com, The Baja Times, Destino Los Cabos Magazine, The Oaxaca Times and The San Diego Free Press. He is the Food Expert for Tijuana and the Valle de Guadalupe for XtremeFoodies.tv, (formerly FoodieHub), an international culinary site curated by over 275 global experts. Scott organizes and conducts culinary tours of Baja California and has helped fix film and video productions in the region for the Travel Channel, the BBC, KPBS, and the Culinary Institute of America. He is also the owner of Koenig Creative LLC in San Diego and has counted several Fortune 1000 companies as clients. He has over 30 years of experience in marketing, creative direction and graphic design.

Nicholas Gilman is a food writer and restaurant critic based in Mexico City; he is author of Good Food in Mexico City: Food Stalls, Fondas and Fine Dining, a contributor to The Guardian, Food and Travel, Food & Wine, The New York Times etc. His website is www.goodfoodmexico.com

Nicholas Gilman is a food writer and restaurant critic based in Mexico City; he is author of Good Food in Mexico City: Food Stalls, Fondas and Fine Dining, a contributor to The Guardian, Food and Travel, Food & Wine, The New York Times etc. His website is www.goodfoodmexico.com

Table of Contents

DAY 1. Deckman's en El Mogor...............10

DAY 2. La Cocina de Doña Esthela.........16

DAY 3. Malva...........................................22

DAY 4. La Esperanza..............................28

DAY 5. Traslomita.....................................34

DAY 6. Corazon De TIERRA....................40

DAY 7. Finca Altozano..............................48

From the B&N Reads Blog
Page 1 of

Customer Reviews