Spirit of the Earth : Native Cooking from Latin America
Editorial Reviews
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A combination cookbook, history lesson, and travelogue, Spirit of the Earth: Native Cooking from Latin America brings to life the traditional foods of the Mayans, Aztecs, and Incas. It shows how recipes from these ancient cultures have been borrowed and transformed through the ages. The Mayan diet was heavy on corn, beans, and chile peppers. Try Pavo en K'ol Indio (Turkey Simmered in Masa-Thickened Broth) with Xni Pec (Roasted Tomato and Chile Salsa). Aztecs prepared most food by steaming, stewing, or roasting. Two of the three come into play with Lomo de Puerco en Cacahuete (Pork Loin in Peanut and Red Chile Sauce). Incas had a wide variety of vegetables and grains in their diet. Quinoa, used in Tamales de Quinoa (Quinoa Tamales with Pork Filling) among other dishes, was considered a sacred food. Spirit of the Earth admirably commemorates these three cultures' contributions to modern cuisine. --Dana Van Nest
Book Description
More than half the food eaten around the world originated on the American continents, and the great pre-Columbian cultures of Mexico and Central and South America were the largest contributors. In Spirit of the Earth, award-winning authors Beverly Cox and Martin Jacobs celebrate the rich cuisine of native Latin American cultures through 125 authentic recipes-from the peppery ajis and scrumptious ceviches of Peru and Chile to the honeyed desserts of the Yucat·n Peninsula and the sophisticated moles of Mexico. Includes traditional recipes for familiar items like tortillas, tamales, and guacamole are included, as well as such delicacies as Pompano in Garlic and Chile Sauce, Quinoa and Potato Gratin, and Spicy Peanut Chowder. Recipes for appetizers and snacks, sauces and seasonings, side dishes, main courses, beverages, and desserts follow. A glossary, explanations of basic techniques, and a list of sources for authentic ingredients complete the book.
This authoritative look at Latin America's rich culinary heritage is destined to become a classic on the subject.
Spirit of the Earth : Native Cooking from Latin America
Spirit of the Earth: Native Cooking from Latin America,Martin Jacobs,Beverly Cox,Stewart, Tabori and Chang,1584790245,Cooking,Cooking / Wine,Food,Indian cookery,Indians of Central America,Indians of Mexico,Indians of South America,Regional & Ethnic - South American & Latin American,Specific Ingredients - Seafood,Cooking / South American & Latin American,Latin America,National & regional cuisine
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