About the book: Combines the skill of a born cook, the manners of a distinguished hostess and the philosophy of a warm-hearted lady.
Whether Rosa has twenty servants as in Mexico or whether she does the family laundry as in the United States, the kitchen and table are, to her, linked portions of a great adventure called Life to be faced with art, invention and humor.
In this book Rosa, Marquesa de Castellar, not only reveals some of her fabulous recipes but conveys her own personality. "To every dish before serving," she writes, "add unlimited quantities of gayety and love."
"Treat each vegetable gently," she says, "for each is a creature of God."
But there's another side to this remarkable woman. In this book she tells of her battle with canned ape in Los Angeles, of her alarm that her recipe for Thanksgiving turkey might be considered Un-American, of the Duchess who owned a million acres of perpendicular real estate...Try: Rosa's recipes for (and also read the story of) the classic Mexican sauces: Guacamole, Green chile sauce, Red chile sauce, Mole, Ranchera sauce. Also try: Tacos with Chicken Mole, White Bean Soup with Tomatoes, Chicken-Pecan Stuffing for Avocado, Fish a la Veracruzana, Strawberry Sherbet, Mango Shortcake, Pineapple Omelette with Rum, Canaloni Casa De Piedra, Spanish Potato and Onion Pancake, Milanesas with Mushroom Bechamel, Steak Petit Diable, Tourist Emergency Potato Soup, Pecan Cake Praline, etc.
Author: de Castellar, Rosa Marquesa