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ePub Foods of the Maya: A Taste of the Yucatan download

by Jeffrey Gerlach,Nancy Gerlach

ePub Foods of the Maya: A Taste of the Yucatan download
Author:
Jeffrey Gerlach,Nancy Gerlach
ISBN13:
978-0895946744
ISBN:
0895946742
Language:
Publisher:
Crossing Pr; First Soft-Cover Edition. edition (May 1, 1994)
Category:
Subcategory:
Regional & International
ePub file:
1394 kb
Fb2 file:
1487 kb
Other formats:
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Rating:
4.5
Votes:
669

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.

These are some of the foods whose recipes reside in the pages of Nancy and Jeffrey Gerlach's Foods of the Maya.

Foods Of The Maya book. These are some of the foods whose recipes reside in the pages of Nancy and Jeffrey Gerlach's Foods of the Maya. Candied sweet papaya. 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 Pompano tamales.

These are some of the foods whose recipes reside in the pages of Nancy and Jeffrey Gerlach's Foods of th. .Foods Of The Maya is a highly recommended sampler of Yucatan cuisine that will intrigue any who enjoy regional cookbooks. Foods Of The Maya focuses on local versions of Mayan cooking, from Garlic Pork with Rice and Black Beans to an orange juice/allspice seasoned Motul Chicken. No photos, but the recipes don't need them.

National & Regional Cuisine. Food of the Maya : A Taste of the Yucatan. By (author) Nancy Gerlach, By (author) Jeffrey Gerlach. 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.

Foods of the Maya: A Taste of the Yucatán. by Nancy & Jeffrey Gerlach. Its tropical, unique flavors result from the balance between regional ingredients used by the Maya since pre-Columbian times: achiote (annato seed paste), pumpkin seeds, chiles, epazote, and chaya leaves; as well as exotic ingredients introduced through the spice trade: cinnamon, cloves, allspice, vinegar, Seville oranges, and plantains.

Maya cookery, Cookery - Mexico - Yucatán (State), Yucatán (Mexico : State) - Description and travel. University of New Mexico Press. inlibrary; printdisabled; ; china.

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Foods of the Maya: A Taste of the Yucatan (Paperback). by Nancy Gerlach, Jeffrey Gerlach. participating member. Fun fact: The name avocado derives from the Nahuatl word ahuacatl, which was also slang for testicle. Chiles Rellenos, Tex-Mex style.

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 Yucatán 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 Yucatán peninsula. So the next time you get a hankering for something different, you might consider cooking up a platter of Yucatán ribs or preparing a bowl of chayote pudding. Take a short trip to the Yucatán--without leaving your kitchen.

  • Awesome recipes.

  • I bought this as a gift for woman who spent time in Yucatan. She was excited to find a recipe for the dishes she loved while there.

  • If this is the little book published by The University of New Mexico Press, well, I have never in 70 years read a more poorly written book. Apparently the U. of NM Press DOES NOT BELIEVE IN PROOFING OR CHECKING DATA FOR CORRECTNESS. Within 20 minutes of opening this book and flipping through it, I found over 35 mistakes and ridiculous entries, i.e., non-existent food names. How can you trust such a poorly written/edited book to provide you with accurate recipes?
    If you are foolish enough to try out ANY of these recipes, you do so at your peril!
    I contacted The Press and they brushed me off - so.............
    Christian Randolph

  • I am currently cooking my way through this book. This is a perfect book for me because I'm on a diet and focusing on wholesome, unprocessed foods. Yes, Mexican food is actually healthy once you break out of the Tex-Mex rut. This book is full of recipes featuring spicy salsas, fresh vegetables and diverse meats cooked with very little fat. My next meal will be Yucatan shredded venison as soon as I can find venison.