Winner, James Beard Foundation Best Cookbook of the Year Award,
2015 James Beard Foundation Best International Cookbook Award, 2015
The Art of Eating Prize for Best Food Book of the Year, 2015 The
Yucatán 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. Yet, due to
its isolated peninsular location, it was also in a unique position
to absorb the foods and flavors of such far-flung regions as Spain
and Portugal, France, Holland, Lebanon and the Levant, Cuba and the
Caribbean, and Africa. In recent years, gourmet magazines and
celebrity chefs have popularized certain Yucatecan dishes and
ingredients, such as Sopa de lima and achiote, and global
gastronomes have made the pilgrimage to Yucatán to tantalize their
taste buds with smoky pit barbecues, citrus-based pickles, and
fiery chiles. But until now, the full depth and richness of this
cuisine has remained little understood beyond Yucatán's borders.
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 broad Yucatán coast to sample a bounty of
seafood; shares “the people’s food”at bakeries,
chicharronerías, street vendors, home restaurants, and cantinas;
and highlights the cooking of the peninsula’s three largest
cities—Campeche, Mérida, and Valladolid—as well as a variety
of pueblos noted for signature dishes. Throughout the journey,
Sterling serves up over 275 authentic, thoroughly tested recipes
that will appeal to both novice and professional cooks. He also
discusses pantry staples and basic cooking techniques and offers
substitutions for local ingredients that may be hard to find
elsewhere. Profusely illustrated and spiced with lively stories of
the region’s people and places, Yucatán: Recipes from a Culinary
Expedition is the long-awaited definitive work on this distinctive
cuisine.
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