Come back for seconds! Join chef Deborah Schneider in celebrating the second edition of her popular ¡Baja! Cooking on the Edge, first published in Spring of 2006 and chosen one of “The Best of the Best” by Food & Wine Magazine. Meet the chef and sample treats from this updated new edition. Schneider draws upon her rich culinary background and more than 25 years of professional cooking experience to bring back the wonderful tastes and relaxing beach vibe of the Baja Peninsula. Now executive chef of Sol Cocina restaurants in Newport Beach and Scottsdale and solita in Huntington Beach, Schneider will be remembered by legions of local diners as the talent behind the tastes of some of San Diego’s best-known restaurants and hotels, including the acclaimed Jsix/Jbar, Hilton Torrey Pines, Dobson’s, Grant Grill and La Gran Tapa.
Dubbed by Bon Appetit Magazine as “the reigning queen of San Diego chefs” and nominated for a coveted 2009 James Beard Foundation Award for her second of five cookbooks, Schneider draws upon her rich culinary background and more than 25 years of professional cooking experience to bring the wonderful tastes and relaxing beach vibe of the Baja Peninsula. Schneider’s passion for Baja was stoked by countless surf trips down the Peninsula, where at small street stands and on pristine beaches, she discovered the flavorful, healthy cuisine, rich with fresh seafood and inventive preparations, at the heart of her restaurants.
In August 2012, Schneider released her fifth cookbook, The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites. Packed with Schneider's favorite south-of-the-border recipes such as Tortilla Soup, zesty barbacoa beef, famed Mole Negro, her best tamales, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.
Prior to the release of that book, Schneider released Amor y Tacos, which debuted in April 2010. As the first SOL-inspired book, it puts an exciting spin on modern Mexican food and cocktails. She co-authored Williams-Sonoma’s Essentials of Latin Cooking, also published in 2010.
Of course, it all began with her first cookbook, ¡Baja! Cooking on the Edge, published in 2006. Deborah Schneider was an early advocate of the local farm to table movement and in her restaurant work and writings, has long been an advocate of the local farm to table movement and in supporting sustainable fisheries in California and Baja.
Location: Street: 7812 Girard Ave City: La Jolla, Province: California Postal Code: 92037 Country: United States (added from IndieBound)