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Mayan Cuisine: Recipes from the Yucatan Region Hardcover – March 10, 2008


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Mayan Cuisine: Recipes from the Yucatan Region + Foods of the Maya: A Taste of the Yucatán + Yucatan Kitchen, A: Regional Recipes from Mexico's Mundo Maya
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Product Details

  • Hardcover: 240 pages
  • Publisher: Gibbs Smith (March 10, 2008)
  • Language: English
  • ISBN-10: 1423601319
  • ISBN-13: 978-1423601319
  • Product Dimensions: 10.2 x 8.9 x 1.1 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #578,660 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

In his latest, chef Hoyer (Culinary Mexico) offers a vibrant, thorough guide to Mayan cooking. Once cooks master the basic recado, a thick seasoning paste that serves as a key flavor component, they're ready to tackle dishes like Salpicón de Venado (a roast venison salad), polenta studded with wild mushrooms, classic Mexican Lime Soup and meaty dishes like Pavo en Chilimole (Turkey in Black Seasoning Paste) and the classic pit-roasted pork, Cochinita Pibil. Those looking for shortcuts will likely be frustrated, as Hoyer is a traditionalist who makes tortillas and masa from scratch for his tamales, including the elaborate Tamales de la Bola Colados, a traditional wedding dish in which shredded chicken is enveloped in a smooth, custard-like masa and steamed. That said, many less-complicated dishes are just as rewarding, including pumpkinseed dip and brittle, luscious Chayote Squash Pudding, Cuban roast pork and crunchy Xol-Chon Kek, a jicama and orange salad. Hoyer is encouraging and enthusiastic, offering salient tips for key techniques like working with tamale wrappers and charring tomatoes, as well as sources for hard-to-locate ingredients. Those interested in expanding their cultural and culinary horizons will find this collection both educational and all-inclusive.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

A food rich in flavor to begin with, but taking on the best traits of other traditions of cuisine -- Spanish, French, Asian, Caribbean, and so many more -- it's one way to describe the food of the Maya. "Mayan Cuisine: Recipes From the Yucatan Region" is a look at the delectable food of the Mayan people, with step-by-step guides and full color photos to help one emulate the authentic Mayan flavor in their own kitchen. With dishes like Meat and Rice-Stuffed Leaves, Tamale Pie, Yucatan Breakfast Sausages, and more, "Mayan Cuisine: Recipes From the Yucatan Region" is a must for any ethnic cookbook shelf or for anyone looking for a different taste to sink their teeth into.
(James A. Cox Wisconsin Bookwatch: June 2008 2008-06-16)

More About the Author

I am a chef, author, recreational cooking instructor and amateur keyboard player from New Mexico who now lives in Hanoi, Vietnam. I also conduct gastronomic/cooking tours in Vietnam and Mexico My latest book, a continuation of the "Culinary" series, "Culinary Vietnam is all about Vietnamese food and the history and culture of the food and was released September 1, 2009.

Customer Reviews

4.8 out of 5 stars
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See all 10 customer reviews
The range of dishes is impressive and the recipes come out great.
Uyvsdi
Things are rounded off at the end by a brief sources list for ingredients and equipment - mostly of use for North American readers - and a good, comprehensive index.
I. Darren
If you want to try authentic Mexican food then this is your cook book.
shadowdog

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Lucilla Warren on August 11, 2010
Format: Hardcover Verified Purchase
I was delighted to find this book that had several recipes I've been looking for - Pavo en escabeche and Pavo Negro. We used to enjoy these at a family restaurant in Pasadena (CA) that disappeared. Most Mexican cookbooks do not include Yucatec Maya recipes - which these are.
The directions are easy to understand, and he gives alternative ingredients for not commonly found ones. I'd recommend it to anyone looking for some rich and spicy dishes (chili heat can be adjusted for taste).
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6 of 6 people found the following review helpful By Uyvsdi on July 17, 2012
Format: Hardcover Verified Purchase
This book has revolutionized my cooking style - especially with simple techniques like charring vegetables and spices instead of sautéing them. The range of dishes is impressive and the recipes come out great. Some of them are time-consuming and most of them are designed for 6-8 or more people, but I've had good luck tailoring them down to two or four servings. We don't have good Yucatecan or Mayan restaurants where I live, but luckily I've been able to get all the necessary ingredients at local Latino markets. The book also provides suppliers of ingredients as well.
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1 of 1 people found the following review helpful By I. Darren on February 1, 2013
Format: Hardcover
Not quite Mexican but certainly not American, so what is Mayan cuisine? Well today it might be best described as a culturally-rich cuisine that is now centred in the Yucata region that, of course, has developed and changed over time whilst drawing on Mexican and Southern American roots. Confused? You might not be the only one, which possibly makes the recipes within this book to be even more special, enlightening and worthy of a try.
This is a beautiful book that, thanks to its wonderful full-colour photography, you might at first mistake for a travel guide. The reader is gradually brought to the realisation that they will, in fact, eventually be cooking, through a fairly comprehensive introduction and overview to key ingredients and cooking techniques that are prominently featured within the various recipes.
It was pleasing to note the author's emphasis that, whilst it is desirable to get authentic, in-season ingredients wherever possible, alternatives and practical substitutions will not necessarily spoil the recipe. A small thing that other authors could emulate as sometimes you can be driven batty trying to find a particular, hard-to-locate ingredient! Many of the mini tutorials about roasting, toasting and charring various ingredients could also serve as a good primer that will benefit many other recipes over time.
At the start much is made about the preparation of various recados, a means of seasoning, rubs and marinades in Mayan cuisine, and this reviewer is looking forward to using some of these in a fusion-esque form with other recipes as they appear just too good to reserve for purely Mayan cooking. Many different salsas, or sauces, are also featured and here the alert reader might suddenly take note and begin to see countless other uses for this book.
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Format: Hardcover
A food rich in flavor to begin with, but taking on the best traits of other traditions of cuisine - Spanish, French, Asian, Caribbean, and so many more - it's one way to describe the food of the Maya. "Mayan Cuisine: Recipes From the Yucatan Region" is a look at the delectable food of the Mayan people, with step by step guides and full color photos to help one emulate the authentic Mayan flavor in their own kitchen. With Dishes like: Meat-and-Rice Stuffed Leaves, Tamale Pie, Yucatan Breakfast Sausages, and more, "Mayan Cuisine: Recipes From the Yucatan Region" is a must for any ethnic cookbook shelf or for anyone looking for a different taste to sink their teeth into.
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Format: Hardcover Verified Purchase
If you want to try authentic Mexican food then this is your cook book.
Some of the ingredients are hard to find in the States so I plan on taking some recipes with me next time I go to Mexico
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