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) --This text refers to an alternate Paperback edition.