{"product_id":"cali-baja-cuisine-michael-a-gardiner-cookbook","title":"Cali Baja Cuisine by Michael A. Gardiner – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 272 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Michael A. Gardiner, award-winning San Diego food writer\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Rizzoli, 2023\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Traditional and modern dishes from both sides of the Baja California border, sea and land\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Taco lovers, seafood cooks and anyone who grills with a squeeze of lime\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780847873555\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCali Baja Cuisine is Michael A. Gardiner's hardback cookbook of the food that crosses the border between Baja California and San Diego, from Tijuana tacos and Ensenada aguachiles to San Diego's Cali burrito.\u003c\/strong\u003e It mixes traditional and modern takes on dishes built from the region's seafood and produce.\u003c\/p\u003e\n\u003ch2\u003eWhere the fish taco was born\u003c\/h2\u003e\n\u003cp\u003eThe line between Northern Baja and Southern California doesn't stop food from crossing it. San Diego food writer Michael A. Gardiner traces how the two sides shaped each other, from the fish taco (San Diego's signature, born in Baja) to Tijuana's street food. It's bright, coastal cooking with plenty of fire.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book celebrates the region's ingredients from ocean and land: the fish of Popotla, San Diego sea urchins, Valle de Guadalupe wine, California artichokes and avocados everywhere. It draws on the cooking of Baja chefs, street vendors and home cooks, mixing traditional dishes with modern ones.\u003c\/p\u003e\n\u003cp\u003eSignature recipes include Crab with Pickled Asparagus in Guajillo-Pork Broth, Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas and Golden Beet Pozole. For the smoker there's Smoked Pulled Lamb Shoulder with Seared Tomatillo.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who loves Mexican food beyond the supermarket kit, especially seafood cooks and taco-night regulars. Australians with access to great seafood will find it a natural fit for summer cooking.\u003c\/p\u003e\n\u003ch2\u003eAbout Michael A. Gardiner\u003c\/h2\u003e\n\u003cp\u003eMichael A. Gardiner is a San Diego food writer and the author of \u003cem\u003eModern Kosher\u003c\/em\u003e. He writes food features for \u003cem\u003eThe San Diego Union-Tribune\u003c\/em\u003e and \u003cem\u003eEdible San Diego\u003c\/em\u003e, has reviewed restaurants for \u003cem\u003eSan Diego CityBeat\u003c\/em\u003e, and won San Diego Press Club awards for his food writing from 2018 to 2021.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/159_hungry-taco-crunch.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: this is the border-crossing cookbook, and the cargo is tacos. Gardiner tracks the food that slips between Tijuana and San Diego, and the Smoked Pulled Lamb Shoulder with Seared Tomatillo is the one Darryl would cook first. Buy it and taco night grows up overnight. Read it alongside \u003ca href=\"\/products\/comida-mexicana-rosa-cienfuegos-cookbook\"\u003eComida Mexicana\u003c\/a\u003e for home-style Mexican cooking and \u003ca href=\"\/products\/salsa-daddy-rick-martinez-cookbook\"\u003eSalsa Daddy\u003c\/a\u003e for the salsas to go on top. Spoon a little \u003ca href=\"\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Salsa Macha\u003c\/a\u003e over grilled fish. Lamb shoulder rule: low and slow until it pulls without a fight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Grilled Lime Crema\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe drizzle that makes a basic fish taco look professional.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 limes (halved), ½ cup sour cream, 2 tbsp mayo, 1 small garlic clove (grated), pinch of salt, chopped coriander\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the lime halves cut-side down until charred.\u003c\/li\u003e\n\u003cli\u003eSqueeze the juice into the sour cream, mayo, garlic and salt and whisk.\u003c\/li\u003e\n\u003cli\u003eThin with a splash of water, add coriander, and drizzle over tacos.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring the lime caramelises its sugars, so the crema tastes smoky-sweet rather than just sour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Cali Baja Cuisine?\u003c\/h3\u003e\u003cp\u003eCali Baja Cuisine was written by Michael A. Gardiner, an award-winning San Diego food writer and author of Modern Kosher.\u003c\/p\u003e\n\u003ch3\u003eWhat recipes are in Cali Baja Cuisine?\u003c\/h3\u003e\u003cp\u003eIt features traditional and modern Baja dishes such as Cantaloupe Aguachile, Puerto Nuevo-style Lobster Tortas, Golden Beet Pozole and Smoked Pulled Lamb Shoulder with Seared Tomatillo.\u003c\/p\u003e\n\u003ch3\u003eIs Cali Baja Cuisine good for beginners?\u003c\/h3\u003e\u003cp\u003eYes for keen home cooks. Some dishes are restaurant-style, but many are simple tacos, salsas and grilled seafood.\u003c\/p\u003e\n\u003ch3\u003eIs Cali Baja Cuisine a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 272-page hardback published by Rizzoli in 2023.\u003c\/p\u003e\n\u003ch3\u003eIs Cali Baja Cuisine good for seafood?\u003c\/h3\u003e\u003cp\u003eYes. Baja's coastal cooking is at its heart, with aguachiles, crab, lobster and fish dishes throughout.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Cali Baja Cuisine?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cali Baja Cuisine was written by Michael A. Gardiner, an award-winning San Diego food writer and author of Modern Kosher.\"}}, {\"@type\": \"Question\", \"name\": \"What recipes are in Cali Baja Cuisine?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It features traditional and modern Baja dishes such as Cantaloupe Aguachile, Puerto Nuevo-style Lobster Tortas, Golden Beet Pozole and Smoked Pulled Lamb Shoulder with Seared Tomatillo.\"}}, {\"@type\": \"Question\", \"name\": \"Is Cali Baja Cuisine good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes for keen home cooks. Some dishes are restaurant-style, but many are simple tacos, salsas and grilled seafood.\"}}, {\"@type\": \"Question\", \"name\": \"Is Cali Baja Cuisine a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 272-page hardback published by Rizzoli in 2023.\"}}, {\"@type\": \"Question\", \"name\": \"Is Cali Baja Cuisine good for seafood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Baja's coastal cooking is at its heart, with aguachiles, crab, lobster and fish dishes throughout.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824784506932,"sku":"9780847873555","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cali-baja-cuisine-michael-a-gardiner-cookbook-3d.png?v=1792910277","url":"https:\/\/www.therubhub.com.au\/products\/cali-baja-cuisine-michael-a-gardiner-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}