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False Tongues and Sunday Bread
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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.
Product Details

Table of Contents

Foreword by Elisabeth Lambert Ortiz Introduction Ingredients and Cooking Methods 1. Rice and Beans 2. Tamales, Tortillas and Breads 3. Soups 4. Chicken, Turkey and Duck 5. Beef 6. Pork and Other Meats 7. Fish and Seafood 8. Vegetables, Salads and Pickles 9. Desserts, Sweets and Drinks Suggested Menus Bibliography Index

About the Author

Copeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines. His method involved traveling to various regions, cooking with and learning from the local people. His other books include The Varied Kitchens of India and The Burmese Kitchen: Recipes from the Golden Land. He lived in New York until his death in 1999.

Reviews

Entertaining, erudite, and appetizing, and best of all, surprisingly easy to duplicate. The Philadelphia Inquirer Another must for the connoisseur of Latin cuisines. The author demonstrates a thorough and sincere concern for the preservation of the cooking heritage left by early Central Americans. Kansas City Star To the uninitiated, it will be a matter of marvel that so many tempting dishes can be cooked up with corn, beans, chiles, tomatoes and squash. The author of this book, however, has culled some of the best of them from the native kitchens of Central America. The recipes are clear, simple, and include skillful instructions for adaptation to the U.S. kitchen. The Washington Post

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