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
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.
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