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Informationen zum Autor By David Sterling Klappentext Winner of the 2015 James Beard Foundation Cookbook of the Year award, with over 275 authentic, easy-to-follow recipes, lively stories of their origins, and luscious illustrations, here is the definitive work on the foods of Yucatán, one of the world's gre Zusammenfassung 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 ingredients and many culinary practices with the rest of Mexico. This title takes you on a gastronomic tour of the peninsula. Inhaltsverzeichnis AcknowledgmentsHow to Use This BookIntroduction: ¡Explora Yucatán!Part One: The Yucatecan MarketOverviewIndex to IngredientsPart Two: The Maya HeartlandA Natural ContinuumThe MonteThe MilpaThe SolarPart Three: Fertile ShoresCelestúnSisalProgresoSan CrisantoSan FelipeTulumPunta AllenPart Four: The People's FoodLa PanaderíaLa ChicharroneríaComida CallejeraLa Cocina EconómicaLa Cantina and el Restaurante FamiliarPart Five: The Urban MatrixEmpire BuildingCampecheMéridaValladolidPart Six: The PueblosFelipe Carrillo Puerto: Nectar of the GodsHunucmá: Buried FoodsKanasín: Nexus of Yucatecan TacosLerma: A Feast for KingsManí: Inquisition to TransformationMotul: Garnishing HistoryOxcutzcab: Land of Oranges and ChocolatePomuch: Villa of BakeriesTemozón: The Ethereal Essence of SmokeTetiz: The Sweetest of PueblosTizimín: Cowboy CountryPantry StaplesRecados / Xa’ak’ / Seasoning BlendsFrijoles / Bu’ul / BeansSalsas / SaucesOther StaplesBasic TechniquesAbout Maize and MasaArroz / RiceBasic Preparation TechniquesWorking with ChilesPreparing Meats for CookingThe Ethereal Essence of SmokeResourcesBibliographyPhoto and Drawing CreditsIndex to RecipesGeneral Index
