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Mayan Cuisine - Recipes from the Yucatan Region
by Daniel Hoyer
Gibbs Smith, Publisher
ISBN 978-1-4236-0131-9
Published March 2008 - Hardcover - 224 pages - $34.95
I've never been to Mayan country (or Mexico) but that never stopped me from sampling or enjoying food from there. Author/chef/restaurateur/teacher, Daniel Hoyer, says in his Introduction: "The ancient Maya perfected the growing and cooking of corn, beans, squash, cacao, chiles and tomatoes." Of course over time there have been many influences on Mayan cuisine, from the Mediterranean, Middle East, Mexico, and both North and South America. In this book we're offered these categories: Recados (rubs and marinades); Salsas; Appetizers; Corn and Bread Dishes; Salads; Side Dishes and Vegetables; Soups and Stews; Meat; Poultry; Seafood; Desserts, and Beverages. I love the idea of salsas and was happy to discover a whole lot of interesting recipes such as Avocado Salsa or Green Salsa with Pumpkinseeds. I fancied the Pumpkinseed Dip as an Appetizer or the Meat-and-Rice-Stuffed Leaves. As a salad I'd like to try the Jicama-Orange Salad and the Pickled Red Onions. The Wild Mushroom "Polenta" sounds intriguing, as does the Mexican Lime Soup. I would like to try and make the Chicken in Caper Sauce, the Fish in Aromatic Sauce, and because of the delectable-looking photograph, Fish Baked in a Pot. And to round things off, may I have a Yucatan Sunshine, please? This book is full of new recipes to try out - many are reminiscent of Mexican-style food (familiar at least) yet offer new and interesting twists.
Illustrated. No nutritional guides.
Conclusion - Wholesome and structured ingredients for hearty meals. Fabulously different.
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