The Maya the Indians who inhabited part of Mexico and Central America in pre-Hispanic times left the modern world a legacy of remarkable cooking that is still practiced in cliffside huts and middle-class haciendas. Copeland Marks has traveled widely throughout Guatemala and other countries that carry the Mayan heritage, in order to introduce us to the everyday pleasures of this little-known cuisine. For anyone who loves the taste of tamales, tortillas, and pungent sauces, this book will provide a rich adventure that begins with but goes far beyond those staples of the corn kitchen. The recipes reveal a delightful and accessible cuisine that, in addition to showcasing traditional Mayan flavor profiles, combines culinary ideas from India, Africa, the Caribbean, Great Britain and Spain."

The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first scholar cooks, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli, the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. She introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. Elisabeth Lambert Ortiz was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88.

Over the past thirty years Britain's food scene has undergone a food revolution of sorts. Elisabeth Lambert Ortiz, whose Mexican and Caribbean cookbooks are considered classics, portrays the beginning of Britain's culinary renaissance across 250 intuitive and delicious recipes in this vintage cookbook. After two years of tracing this revolution through the elegant country inns, chic city restaurants, stately hotels, and local pubs of her homeland, Ortiz gained the confidence of their expert chefs and persuaded them to share their best recipes with her, translating them into formulas designed for the home kitchen. These recipes are lighter and more colorful, borrowing from a variety of cuisines as well as adapting old favorites. They take full advantage of modern kitchen technology and a greater variety of ingredients available. They run the gamut from soups to desserts, with appetizers, salads, fish, meats, game, and poultry in between. Each of these recipes is written in Ortiz's trademark style-clear, concise, and easy-to-follow. They are delicious and enticing, and truly reflect the exciting revolution in Britain's native cuisine.

Bring the authentic cuisine of Japan to your own home with these master recipes that highlight the elegant simplicity of Japanese cuisine. Every aspect of Japanese cooking is here in an easy-to-follow format: soups, rice, sushi, tempura, noodles, sukiyaki, teriyaki, noodles, pickles, desserts, beverages and more. In addition to recipes The Complete Book of Japanese Cooking includes menu plans and a complete glossary of Japanese cooking terms and methods. An informative introduction explains the traditions of Japanese cuisine and line drawings illustrate precisely how Japanese foods are prepared, what special ingredients look like, and the proper culinary equipment to use in their preparation. This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who have yet to taste its delights.