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Yucatán : recipes from a culinary expedition

Author: David Sterling
Publisher: Austin, TX : University of Texas Press, 2014.
Series: William & Bettye Nowlin series in art, history, and culture of the Western Hemisphere.
Edition/Format:   Print book : State or province government publication : English : First editionView all editions and formats
Database:WorldCat
Summary:
An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the  Read more...
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Details

Genre/Form: Cookbooks
Material Type: Government publication, State or province government publication
Document Type: Book
All Authors / Contributors: David Sterling
ISBN: 9780292735811 0292735812
OCLC Number: 852763532
Awards: Winner of James Beard Foundation Award 2015.
Description: xiv, 560 pages : illustrations (chiefly color), color map ; 29 cm.
Contents: 1. The Yucatecan market --
Overview --
Index to ingredients --
2. The Maya heartland --
The monte --
The milpa --
The solar --
3. Fertile shores --
Celestún --
Sisal --
Progreso --
San Crisanto --
San Felipe --
Tulum --
Punta Allen --
4. The people's food --
La panadería --
La chicharronería --
Comida callejera --
La cocina económica --
La cantina and el restaurante familiar --
5. The urban matrix --
Empire building --
Campeche --
Mérida --
Valladolid --
6. The pueblos --
Felipe Carrillo Puerto: nectar of the gods --
Hunucmá: buried foods --
Kanasín: nexus of Yucatecan tacos --
Lerma: a feast for kings --
Maní: inquisition to transformation --
Motul: garnishing history --
Oxcutzcab: land of oranges and chocolate --
Pomuch: villa of bakeries --
Temozón: the ethereal essence of smoke --
Tetiz: the sweetest of pueblos --
Tizimĺn: cowboy country --
Pantry staples --
Recados / xa'ak' / seasoning blends --
Frijoles / bu'ul / beans --
Salsas / sauces --
Other staples --
Basic techniques --
About maize and masa --
Arroz / rice --
Basic preparation techniques --
Working with chiles --
Preparing meats for cooking --
The ethereal essence of smoke.
Series Title: William & Bettye Nowlin series in art, history, and culture of the Western Hemisphere.
Responsibility: David Sterling.

Abstract:

The Yucatan Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of  Read more...

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"Lavishly produced, with hundreds of photographs, Yucatan is part travelogue, part history, part encyclopedia, written in an unexpectedly casual, engaging style." The New York Times Book Review Read more...

 
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