Deborah M. Schneider
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About Deborah M. Schneider
Chef Deborah MacDonald Schneider
I'm a food geek and a history nut, and I'm fascinated by the rich history, amazing culture and culinary tradition of Mexico.My cooking and writing are inspired by the laid-back surf culture of Baja California, only 20 miles from my front door, and my many travels deep into Mexico. When not at the restaurant, I can be found haunting taco stands and markets, or cooking up a storm at home.I've been a working chef for 30-plus years and I still love to travel, cook and learn from other cooks. What a wonderful adventure!
So far, I've written 8 Mexican cookbooks, one of which was nominated for a James Beard Award and another, chosen by Food & Wine as 'Best of the Best'. I currently indulge my passion for Mexican food through my role as Muse/Partner/ Executive Chef for SOL Mexican Cocina (Newport Beach, California; Scottsdale Arizona; Playa Vista, California; Cherry Creek, Denver, Colorado.)
Our sister concept, Solita Tacos & Margaritas, has locations in California in Huntington Beach and Valencia. At Solita I get to play with an oak-fired santa-maria grill and iron smoker, inspired by the cowboy cooking of Northern Mexico.
If you like to watch and cook along, check out my two full-length cooking class series on Craftsy.com- Mexican Street Food and Mexican Comfort Food.
THE ESSENTIAL MEXICAN INSTANT POT
Cook authentic Mexican recipes in the cooking device that's revolutionizing the way we cook!The best-selling Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market for its hands-off and speedy-fast cooking abilities. The Essential Mexican Instant Pot Cookbook includes straightforward and streamlined recipes for favorites such as hearty posole soup, sizzling steak fajitas, tender carnitas tacos, cheesy enchiladas, stuffed tamales, classic refried beans, salsas galore, flan, churro bread pudding, and much more.
SALSAS & MOLES
As my Mexican friends say, the salsa IS the meal. All my most delicious and essential recipes for all kinds of salsas, both familiar and inspiring. There are salsas for dipping, mind-blowing hot sauces, enchilada sauces, chunky salsas and of course I will walk you through every step of making phenomenal moles, the queen of salsas.
THE MEXICAN SLOW COOKER You'll love it! Imagine, great-tasting traditional Mexican food (think rich moles, juicy tacos, savory tamales, homey soups and delicious stews) cooked in your favorite time-saving tool - the slow cooker.
¡BAJA! COOKING ON THE EDGE introduces you to the foods and wines of Baja California. This gorgeous book, with photos by Maren Caruso, won numerous accolades, such as inclusion in Food & Wine Magazine's Best of the Best of 2006.
COOKING WITH THE SEASONS AT RANCHO LA PUERTA was co-authored with Deborah Szekely, founder of the legendary fitness resort, and was nominated for a James Beard Award.
If you're ready for that cocktail now, AMOR Y TACOS is a great party book, full of inpired fresh-fruit tequila drinks, tasty antojitos and fun, simple tacos with a modern twist. Photos by the amazing Sara Remington take you to the fun side of the border.
WILLIAMS SONOMA'S ESSENTIALS OF LATIN COOKING
WILLIAMS SONOMA'S RUSTIC MEXICAN
CHECK OUT SOL COCINA http://www.solcocina.com/
SOLITA TACOS & MARGARITAS http://solitatacos.com
LEARN TO COOK IT craftsy.com Video Classes: Mexican Street Food and Mexican Comfort Food
ALL THAT, BACK THEN
In the early 1980's I spent 8 months on a BMW motorcycle touring France, Spain, the Canary Islands, North Africa, Italy and Greece. While living in Athens, I spent a year working as chef on a succession of luxurious charter yachts. I later worked as a yacht chef in Florida and the Caribbean before switching coasts and settling in San Diego in 1983. I reside in Pacific Beach, California with my husband Barry,a surfing animal and an omnivorous and uncomplaining diner. Both my kids can cook - my proudest accomplishment.
I received my CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments.
Before I stared cooking professionally, I was Executive Editor of a specialty publishing house in Toronto where I designed magazines, wrote and edited copy, and oversaw production of souvenir books for clients as diverse as the Toronto Blue Jays, Canadian Opera Company, Stratford Shakespearean Festival and Winnipeg Jets hockey team.
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Books By Deborah M. Schneider
America has a new favorite condiment: salsa. And with good reason—a great salsa makes a big impression with just a little bite. In Salsas and Moles, award-winning chef Deborah Schneider explores a wide variety of favorites, from classic table salsas to mole and enchilada sauces, plus chunky salsas and snacks. While some people think salsa is all about heat, Schneider teases out fresh flavors from chiles, fruits, and herbs, creating authentic recipes that showcase the unique flavors of Mexico.
With serving suggestions for each salsa, and recipes for popular sauces such as Salsa Verde, Enchilada Sauce, and Mango-Habanero Salsa, any salsa lover will be able to find their perfect match.
The best-selling Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market for its hands-off and speedy-fast cooking abilities. The Essential Mexican Instant Pot Cookbook harnesses this revolutionary techonology to create straightforward, streamlined, and delicious recipes for Mexican favorites such as hearty posole soup, sizzling steak fajitas, tender carnitas tacos, cheesy enchiladas, stuffed tamales, classic refried beans, salsas galore, flan, churro bread pudding, and much more.
This complete guide to Mexican cooking with your Instant Pot is authored by Chef Deborah Schneider, a James Beard Award-nominated author and chef/owner of six Mexican restaurants, and includes all of her best tips and tricks, as well as the authentic dishes you'll want to make over and over again.
When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, zesty barbacoa beef, famed Mole Negro, the best tamales she has ever made, 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.
Think you know what a taco is? Think again. This hot little book delivers a deliciously new way to “do” Mexican—not just tacos but also antojitos (the “little bites” that are Mexico’s variation on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit drinks called aguas frescas. Taking her cue from the taqueros who vend fresh, inventive, lovingly prepared food from roadside stalls in Baja and street-side trucks in Tijuana, author Deborah Schneider shakes up and recombines traditional Mexican flavors in ways that will dazzle your taste buds. Her inspired, quick, easy-to-make dishes include Garlic Shrimp Tacos with Poblano Rajas, Deep-Fried Fish Tacos Capeado with Spicy Coleslaw, Lemon-Garlic Chicken Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), and even a taco stuffed with shredded beef that’s been simmered in Coca-Cola.