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Spirit of the Earth: Native Cooking From Latin America
Cox, Martin Beverly
Stewart, Tabori & Chang
Published: October 2001
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A combination cookbook, history lesson, and travelogue, Spirit of the Earth: Native Cooking from Latin America brings to life the traditional foods of the Mayans, Aztecs, and Incas. It shows how recipes from these ancient cultures have been
borrowed and transformed through the ages. The Mayan diet was heavy on corn, beans, and chile peppers. Try Pavo en K'ol Indio (Turkey Simmered in Masa-Thickened Broth) with Xni Pec (Roasted Tomato and Chile Salsa). Aztecs prepared most food by steaming,
stewing, or roasting. Two of the three come into play with Lomo de Puerco en Cacahuete (Pork Loin in Peanut and Red Chile Sauce). Incas had a wide variety of vegetables and grains in their diet. Quinoa, used in Tamales de Quinoa (Quinoa Tamales with Pork
Filling) among other dishes, was considered a sacred food. Spirit of the Earth admirably commemorates these three cultures' contributions to modern cuisine. --Dana Van Nest
About the Author
BEVERLY COX learned to cook in Paris, where she
apprenticed with world-renowned chef Gaston LeNÙtre. She has written 10 cookbooks, including Spirit of the Harvest, co-authored with Martin Jacobs (Stewart, Tabori & Chang), which won James Beard and IACP Awards. She has traveled widely in Central
and South America.
MARTIN JACOBS is an award-winning food photographer who has photographed more than 40 cookbooks. His fascination with food history and native cultures led him to Beverly Cox, with... read more
than half the food eaten around the world originated on the American continents, and the great pre-Columbian cultures of Mexico and Central and South America were the largest contributors. In Spirit of the Earth, award-winning authors Beverly Cox and
Martin Jacobs celebrate the rich cuisine of native Latin American cultures through 125 authentic recipes-from the peppery ajis and scrumptious ceviches of Peru and Chile to the honeyed desserts of the Yucat·n Peninsula and the sophisticated moles of
Mexico. Includes traditional recipes for familiar items like tortillas, tamales, and guacamole are included, as well as such delicacies as Pompano in Garlic and Chile Sauce, Quinoa and Potato Gratin, and Spicy Peanut Chowder. Recipes for appetizers and
snacks, sauces and seasonings, side dishes, main courses, beverages, and desserts follow. A glossary, explanations of basic techniques, and a list of sources for authentic ingredients complete the book.
This authoritative look at Latin America's
rich culinary heritage is destined to become a classic on the subject.
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