In this exciting new cookbook, Miller invites the adventurous cook into the kitchens of the Mayans from the Yucatan peninsula of Mexico.
As an introduction for a cook who has never experienced the tastes from south of the border, this book offers everything needed to start learning. The author provides a description of what ingredients are common in Mayan foods and why, along with a list of necessary utensils and special techniques for preparation and cooking.
Mayan food is rich with history. In the foreword, Miller offers a short insight into the origins of the unique Mayan flavor and continues to do so throughout the book by giving the story of each dish at the top of every page. The reader understands not only the dish's roots, but also its importance in daily life as well as special ceremonies.
The variety of recipes ranges from drinks to dessert, with every course in between. Broken into convenient categories, this book provides a culinary delight for anyone, from the vegetarian Botana de Papas (Potato Appetizer), to the meat-eater's Camarones Al Coco (Coconut Shrimp). They are accessible to all levels of practice and are written in a clear, simple style.
About the Author
Loretta Miller was food editor of the Press-Enterprise newspaper in southern California for eleven years. After retiring and moving to the Yucatan in 1997, she began exploring the region's unique cuisine with the help of an experienced cook. Through research and testing she compiled a number of regional favorites and decided to share the collection with other English-speaking cooks who might enjoy a little culinary adventure in the land of the Mayas.
Regional Recipes from Mexico's Mundo Maya
By Loretta Miller
COOKING / Regional & Ethnic / Mexican
192 pp. 7 x 9
Index 2nd ed.; First Pelican ed.
ISBN: 9781589801325 pb