Full Description
The Maya—the Indians who inhabited part of Mexico and Central America in pre-Hispanic times—left the modern world a legacy of remarkable cooking that is still practiced in cliffside huts and middle-class haciendas. Copeland Marks has traveled widely throughout Guatemala and other countries that carry the Mayan heritage, in order to introduce us to the everyday pleasures of this little-known cuisine.
For anyone who loves the taste of tamales, tortillas, and pungent sauces, this book will provide a rich adventure that begins with—but goes far beyond—those staples of the corn kitchen. The recipes reveal a delightful and accessible cuisine that, in addition to showcasing traditional Mayan flavor profiles, combines culinary ideas from India, Africa, the Caribbean, Great Britain and Spain.
Contents
Foreword by Elisabeth Lambert Ortiz
Introduction
Ingredients and Cooking Methods
1. Rice and Beans
2. Tamales, Tortillas and Breads
3. Soups
4. Chicken, Turkey and Duck
5. Beef
6. Pork and Other Meats
7. Fish and Seafood
8. Vegetables, Salads and Pickles
9. Desserts, Sweets and Drinks
Suggested Menus
Bibliography
Index
