(1) 2016 SCRIBE Skin Fermented Chardonnay / 750mL
(1) 2016 SCRIBE Estate Pinot Noir / 750mL
(1) 2018 SCRIBE Verjus of Pinot Noir / 750mL
(1) 2016 SCRIBE Vermouth / 750mL
Handpicked, dried herbs from the Scribe Hacienda kitchen
(1) Vintage hardcover copy of California Rancho Cooking by Jacqueline Higuera McMahan
*secondhand copy may have some markings, inscriptions, and wear.
"Here at last is a generous collection of mouth watering early California recipes. They have been brought together and lovingly tested by an eighth generation Californian, Jacqueline Higuera McMahan,... The many recipes are enhanced by the author's knowledge of early California lore and recollections of meals at her family's Rancho... The tradition of great early California cuisine was handed down from mother to daughter, from cook to cook. Jacqueline was lucky to have her grandmother, her mother, aunts and uncles to help her find just the right chile, just the right herb, as she recreated the favorite rancho dishes -- recipes and menus for festival days as well as "the quiet days of the week." Together, they tested each dish until it met with unanimous approval. What really is the extraordinary food of early California? It is a blench of cuisines, of tastes both earthy and sophisticated. It is not just Mexican food carried across the border. Nor is it just Spanish food adapted to another region. Nor is it Indian food with Spanish names. Early California food owed a debt to the Mission padres who brought grapevines and olive trees from Spain, and to the countryside itself for the indigenous offerings of purslane, cactus joints and wild mustard. CALIFORNIA RANCHO presents a style of food that is part of our American heritage -- and of California, past and present."Scribe chefs, Kelly Mariani and Emma Lipp's, favorite recipes from this book are "Rancho Sarsa" (Salsa) on page 22, "Mostaza, or Wild Mustard greens," page 82, and "Grandma's Spanish Rice," on page 152.
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