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    Books: Cooking by Cuisine -> Cooking Mexican

    Foods of the Maya: A Taste of the Yucatan

    by:
    Gerlach, Nancy
    Gerlach, Jeffrey



    Publisher:
    University of New Mexico Press
    Published: May 1, 2002
    ISBN: 0826328768
    Format:Paperback
    Pages:117


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    Book Description
    From Booklist
    Geographically isolated from the Mexican mainland, the Yucatan has also retained its Mayan identity, which includes a distinctive cuisine. The Gerlachs provide a brisk and informative traveler's guide to the region as an introduction to their fresh and zesty recipes. The first section features an extensive selection of salsas and seasonings. As the Gerlachs move on to appetizers, salads and soups, and a lively assortment of main dishes, drinks, and desserts, the use of nuts, seeds, chiles, and fruits and the pickling, or "sousing," of foods emerge as common denominators. Aromatic and colorful, these dishes are made with challenging but not intimidating cooking techniques. Indigenous ingredients are identified, but more readily available substitutes are always suggested. Donna Seaman--This text refers to an out of print or unavailable edition of this title.

    Product Description:
    Pompano tamales. Shrimp enchiladas. Candied sweet papaya. These are some of the foods whose recipes reside in the pages of Nancy and Jeffrey Gerlach's Foods of the Maya. The authors have spent years traveling throughout Mexico, familiarizing themselves with the cultures and cuisines of the people they have encountered. They created this cookbook to bring the flavors of the Yucatand#225;n to tables north of the border.

    In an easy-to-follow format, Foods of the Maya provides handy background and travel information about the region and some of its ruins before dipping into the ninety-one recipes included here, organized according to meal course. There are recipes that will suit most everyone's palate, from sauces and salsas to soups and sausages; from vegetarian and meat appetizers and main dishes to simple drinks and desserts. Each section begins with a brief description of the course and the types of food involved. The recipes are clear and easy to understand-one need not be a trained chef with a vast kitchen to create a tasty Yucatecan meal.

    Foods of the Maya incorporates an array of cooking tips and techniques and a brief glossary of terms to help in food preparation-the authors have ensured that ingredients for their recipes are readily available at local food stores. This edition also includes an introduction by historian Jeffrey Pilcher which helps familiarize readers with the history and cultures of the Yucatand#225;n peninsula. So the next time you get a hankering for something different, you might consider cooking up a platter of Yucatand#225;n ribs or preparing a bowl of chayote pudding. Take a short trip to the Yucatand#225;n-without leaving your kitchen.


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