Entertaining, erudite, and appetizing, and best of all, surprisingly easy to duplicate. (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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About the Author
Copeland Marks (1921-1999) 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. Originally from Vermont, he made his home in New York City where he died in 1999.
--This text refers to an out of print or unavailable edition of this title.