Cooking teacher Hugh Carpenter and his wife, photographer Teri Sandison, announce the launch of their cookbook “Mexican Flavors: Contemporary Recipes from Camp San Miguel” available for purchase beginning August 12, 2014 for , along with two book signings in the Napa Valley.
Cooking teacher Hugh Carpenter and his wife, photographer Teri Sandison, announce the launch of their cookbook “Mexican Flavors: Contemporary Recipes from Camp San Miguel” available for purchase beginning August 12, 2014. Featuring 115 recipes and 130 photographs, the book takes readers on a culinary and cultural journey through San Miguel de Allende, a UNESCO World Heritage city where the couple have led a cooking school for nine years. Listed at .00 and available for pre-order on Amazon, the book can also be purchased in person at two book signings in the Napa Valley; August 24 at Robert Mondavi Winery, and September 13 at Cakebread Cellars.
At the core of “Mexican Flavors,” the couple’s 16th cookbook together, is its ability to inspire and teach the American cook to utilize locally available ingredients to create fresh and flavorful dishes with a Mexican flair. The book’s introductory chapter, Flavor Building Blocks, defines key ingredients and gives tips on variety, sourcing, storage, and preparation. The collection of recipes tantalizes and inspires both seasoned and amateur cooks with cherished classics such as Guacamole, Sopa Azteca (Tortilla Soup), and BBQ Chicken with Mole Sauce, alongside gastronomic surprises including Banana Salsa, Quesadillas with Papaya and Brie, and Fallen Kahlua Chocolate Cake with Strawberry Coulis.
Carpenter has built his career on adding innovative twists to classic international dishes and this newest work is in this same vein; refreshing dishes with contrasting flavors and bold colors that capture the essence of Mexican cooking. In true Carpenter style, unexpected combinations abound when racks of lamb are seasoned with coffee, chiles, and chocolate, or when Vietnamese rice paper is filled with shredded apple and chipotle chile.
“What has always appealed to me about Mexican cooking is the complex layering of flavors,” said Carpenter. “The taste sensation in one bite may include buttery avocado, fragrant cilantro, the long lingering flavor notes from dried red chiles, the tartness of lime, and the rich smoothness of Mexican sour cream. It is the play of flavors within each bite, and the texture and colors from dish to dish that makes Mexican food so exciting.”
In addition to his integrative recipes, Carpenter is also known for his rigorous recipe tasting methods and thoughtful tips that put even the most amateur cooks at ease. After being tried multiple times in his home kitchen and international cooking schools, the recipes are sent to a group of home cooks scattered around the country.
“I approach recipe writing the way a nation drafts a treaty – every bit of work makes a difference,” says Carpenter, who indicates ways to prepare in advance and specific yields for each recipe. “I leave nothing to chance.”
Sandison, an acclaimed food photographer, brings the recipes to life with vibrant images that capture the rich experiences of their cooking school, as well as the cultural life of San Miguel and the surrounding region. Walk through the farmer’s markets, watch the people go by on the Jardin, and see behind the doors of old colonial homes without having to pack a suitcase. Sandison, whose attention to detail and authenticity match Carpenter’s fail-safe recipes, searched high and low for the perfectly shaped Pasilla peppers and waited months to coordinate peak produce ripeness for the book’s beautifully bold cover shot.
Mexico’s allure began for the couple long ago when the two traveled during their high school and college years, but it was in September 2000 when the love affair with San Miguel was sparked. What started as a quick pit stop with friends turned into five nights of parties, exploring cobblestone streets, and the purchase of a historic colonial home. Carpenter and Sandison visited frequently, their love for the city and relationships with locals blossomed, and in 2006 they offered their first of many cooking schools.
“Hugh and I both fell in love with San Miguel – its warm and friendly people, the sense of history, the grand architecture, and the vibrant art scene,” said Sandison, whose pictures punctuate the recipes with local color. With this book ,“We wanted to share our knowledge of the rich history of the region, along with the charms of the contemporary life.”
Carpenter and Sandison have a long history and friendship with the Robert Mondavi Winery, where the book’s first public event will be held on Sunday, August 24 from 3:00 p.m. to 4:30 p.m. The signing is free and will include a wine and cheese reception in the picturesque Vineyard Room. The pair moved to the Napa Valley full-time in 1990, and worked as adjunct instructors at The Culinary Institute of America at Greystone, and built their first home near the Mondavi winery.
“Imagine two fabulous artists in one book; Hugh with his creativity exiting south of the border, his cookery on a new trail, and Teri with her fabulous, evocative photography,” said Margrit Mondavi. “[The book is] an absolute winner! An absolute must to add to our collection of treasures.”
For more information about Carpenter, his books, and cooking schools, visit http://www.hughcarpenter.com. For more information about Sandison and her award-winning photography, visit http://www.terisandison.com.
About Hugh Carpenter
Hugh Carpenter is one of the most popular and entertaining cooking teachers in America. In 38 years of teaching, more than 100,000 students have attended his classes in cooking schools across North America. In 2010, Carpenter was awarded ‘Cooking School Teacher of the Year’ by the International Association of Culinary Professionals. Carpenter is also the author of 16 cookbooks, all photographed by his wife, Teri Sandison. Known for his inspiring fusions, rigorous testing methods, and meticulously thorough recipes, he has received many accolades for his publications; “Pacific Flavors” received the International Association of Cooking Professionals “Best Asian Cookbook” award in 1988, “Chopstix” was nominated Most Beautiful Cookbook of 1990, and “Fusion Food Cookbook” was nominated for a James Beard award in 1994. Carpenter and his wife Sandison currently live in the Napa Valley and teach several week-long cooking camps in Napa and San Miguel del Allende in Mexico. To learn more about Carpenter, visit http://www.hughcarpenter.com.
About Teri Sandison
Teri Sandison holds a Fine Arts degree with an emphasis in painting and drawing from the University of California, Los Angeles. She later specialized in photography, and received advanced training at Art Center College of Design. Sandison focused on food and wine still-life photography, opened a Hollywood studio in 1979, and served as a photography faculty member at Art Center in Los Angeles. She and her husband Hugh Carpenter later moved to the Napa Valley and she opened a food and wine advertising photography studio. She has photographed more than 60 cookbooks, including 16 with Carpenter as author. Sandison earned the Who’s Who of Cooking Platinum Plate award as Best Food Photographer in 1989, the IACP nomination for Best Food Photography in 1990, and a James Beard Award nomination in 1995. She has spoken about and exhibited her photography in numerous galleries around the country including the Portland Art Museum, the James Beard House in New York, the Vorpal Gallery in San Francisco, and the Smithsonian Institute in Washington D.C. To learn more about Sandison, visit http://www.terisandison.com.
Posted On: Napa, CA July 30, 2014
Here’s one I did for my Dad’s birthday. I ran out of ideas; was just browsing around, and saw this design on some linen. My love for the blue-green combo…
Ingredients: chocolate, sugar, frosting, vanilla extract, heavy cream
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Discuss this video: http://www.reddit.com/r/CGPGrey/comments/27a9yn/your_family_tree_explained/ Family chart: http://www.cgpgrey.com/blog/family-tree Footnot…
In celebration of Mexican Independence Day, the AAA Five Diamond Family-Friendly Grand Velas Resort on Mexico’s Pacific Coast offers two hotel packages that include up to two kids free, daily spa or golf credit, nightly Mexican-themed entertainment and more.
In celebration of Mexican Independence Day on September 16, Grand Velas Riviera Nayarit now offers families two value-laden hotel packages when traveling by December 11, 2014. Inclusive of complimentary stays for two kids ages 2 to 12 and 50 percent savings for teens when sharing a suite with their parents, the Pool View Special also features a 10% savings at the resort boutique and a spa or golf credit that can be used at the resort’s Leading Spa of the World or the Marina or Vista Vallarta Golf Courses.
Valid for September only, the 3rd Night Free Promotion includes all the offerings of the Pool View Special and a third night stay complimentary in addition to one Dolphin Encounter per adult per stay with tour operator Vallarta Adventures. A highlight of vacations at Grand Velas Riviera Nayarit, nightly entertainment offerings at the resort celebrating the holiday include a Mexican Fiesta, Themed Dinner Show, DJ, Mariachi, Mexican folkloric night with live music and native arts and crafts, Mexican Carnival, and Mexican party games, among others.
Kids can also opt for Pancho’s Marble Massage, a 25-min massage with traditional Mexican toys which provoke surprise and relaxation in the child. Toys include finger catchers, yoyos, marbles and wooden rectangles. After the massage, the child receives one of the toys the massage uses as a gift.
Grand Velas Resort’s all-inclusive rate includes luxury suite accommodations, a la carte gourmet meals at a variety of specialty restaurants, premium branded beverages, 24-hour in-suite service, fitness center, nightly entertainment and more. Nightly rates start at 5 USD per person per night based on double occupancy with the 3rd Night Free Promotion. Rates are 1 USD per person per night based on double occupancy with the Pool View Special. A minimum of three nights applies to both packages. The Pancho’s Marble massage is USD.
For more information or reservations, please call 1.800.839.2123 or visit http://www.vallarta.grandvelas.com.
About Grand Velas Riviera Nayarit:
Grand Velas Riviera Nayarit, a Leading Hotel of the World, enjoys a privileged natural setting with flowering, landscaped gardens beside a long stretch of pristine beach and a dramatic backdrop of the Sierra Madre mountains. The centerpiece of the gardens is a three-tiered infinity pool, a preferred spot for catching the legendary sunsets. The AAA Five Diamond all-inclusive resort features 267 ocean-view suites, some with private plunge pools, and all with plasma TVs, complimentary basic WiFi, fully stocked mini bar, L’Occitane amenities and Nespresso machines. Of the resort’s five restaurants, three, serving French, Italian and Mexican gourmet cuisine have received AAA Four Diamond awards for distinguished cuisine and presentation. An oasis of wel-being, the resort’s Leading Spa of the World offers 20 treatment suites, more than 30 spa treatments, many inspired by the native traditions of Mexico and a signature water journey.
Other features include a fitness center, 24/7 insuite service, water sports, business center, tennis, baby concierge, Kids Club, and teen lounge during holidays. Puerto Vallarta is just a 15-minute drive away. Grand Velas Riviera Nayarit features more than 25,000 square feet of indoor meeting facilities, including the Grand Marissa Ballroom, which consists of more than 6,000 square feet and is easily subdivided into five separate rooms. The resort’s facilities also include four other rooms ranging from 681 to more than 1,954 square feet that offer several arrangement variations to maximize meeting productivity and efficiency. The resort has won numerous awards from Conde Nast Traveler, Travel + Leisure, TripAdvisor, U.S. News and World Report and Forbes.com, which named it one of the Top Ten Coolest All-Inclusives in 2012. Grand Velas Riviera Nayarit was built and is operated by Eduardo Vela Ruiz, majority owner, founder and president of Velas Resorts, with brother Juan Vela by his side, vice president of Velas Resorts.
Posted On: Riviera Nayarit, Mexico August 15, 2014
I urged for a walk in the garden on a tranquil
Dawn in June The silence caused by man himself
And chaos by the moon The snake was dragged
In leather black – as draped in common conscience
Aestethically he crawled away from a neighborhood
Materialized a howling dog neglected by the
Captain’s log and flogged into obedience
******* This Lyrics is NOT for Commercial use *******
Artist: In the Woods…
Track Name: By the Banks of Pandemonium
Requisition Number 14-0138
Post Date 3/12/2014
Title Manager, Single Point of Contact
Company PHH Mortgage
City Mt. Laurel
Job type Full time
The 1st Mortgage Single Point of Contact (SPOC) group consists of several virtualized teams in New Jersey, Buffalo and Manila. The purpose of the SPOC case manager team is to serve as an easily accessible and reliable single point of contact for each borrower while eliminating confusion in the loss mitigation and foreclosure processes. The SPOC case manager team ensures that customers receive accurate and timely communication regarding alternatives to foreclosure and to make certain that foreclosure sales do not occur until all requests for assistance have been reviewed and a decision regarding eligibility has been reached. Our mission is to provide these borrowers a professional expertise, to provide them with a fast resolution to their question/issue and to educate them on loss mitigation programs that might be an option.
Category: Management & Executive Jobs
This bread is SO appealing and very versatile too! We often have it in the summertime quartered and sliced horizontally and filled with barbecued chicken…
Ingredients: bread flour, yeast, vegetable oil, oregano, rosemary, salt, sugar, water
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Do good for your community while using your professional ability and work with talented peers on a highly structured pro bono project! Taproot makes it easy to make a difference.
Taproot Foundation is a nonprofit organization that makes business talent available to organizations that are working to improve society. We engage marketing, technology, strategy, design, and HR management professionals on pro bono projects, called Service Grants that benefit local nonprofits. Our goal is to ensure that 1 day all organizations with promising solutions will be equipped to successfully take on urgent social challenges. To date, we have engaged close to 5,000 professionals on close to 2,000 pro bono projects benefiting education, health, environment, social service, and arts initiatives.
Now it’s your turn to join the movement and Make It Matter .
Pro Bono Graphic Designers Needed
Taproot Graphic Designers are responsible for the visual design of a brochure or branding collateral for a nonprofit.
The root of this soup was an italian sausage soup from most popular italian restaurants. I used the first few major tries following their recipes exactly….
Ingredients: basil, butter, chicken broth, tomato, parsley, garlic, sausage, jalapeno, kale, onions, oregano, red pepper flakes, salt, water
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