Award-winning chef Deborah Schneider invites readers to embark on a culinary adventure to Baja California, a region in Mexico stretching from the U.S. border to Cabo San Lucas at the peninsula's southern tip, featuring 2,000 miles of ocean coastline, a huge wine-producing area, hundreds of specialty farms, and a unique food heritage - all waiting to be explored. Full of flavourful recipes and evocative stories and photographs, these pages will transport readers to Ensenada for fish tacos; to the Guadalupe Valley for its Fiesta de las Vendimias; to bustling Tijuana with its street food vendors and marketplaces; to Puerto Nuevo for lobster tacos, grilled corn, and mariachis; and to Cabo San Lucas for languorous days amid the balmy surf. Unlike traditional Mexican cookbooks, "Baja! Cooking on the Edge" highlights healthy seafood, poultry, and vegetable dishes. The 150 recipes range from delights such as Crispy Spicy Shrimp with Honey, Habanero, and Lime to quick and simple dishes like Chipotle Grilled Chicken to a delicious assortment of street tacos and salsas, as well as tantalizing desserts like Chocolate Crepes with Dulce de Leche and exotic fruit sorbets.
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