Title: Spirit of the Earth: Native American Cooking...
Publisher: New York: Stewart, Tabori & Chang
Publication Date: 2001
Book Condition: New
Dust Jacket Condition: New
Signed: Signed by Author(s)
Edition: 1st Edition
240 p., glorious full-color photos, appendix with section on traditional cooking equipment; basic cooking techniques; traditional methods for wrapping tamales; Mesoamerican and South American ingredients and cooking terms; list of sources of supply; bibliography; index. This is a history as well as a cook book, and is organized around the foods of the Maya, the Aztec, and the Inca. The authors have won several awards. SIGNED by Cox, with inscription. As new with dust jacket. Bookseller Inventory # 0516BC
Synopsis: More than half the food stuffs eaten around the world originated on the American continents, and the great pre-Columbian cultures of Mexico and Central and South America were the largest contributors. The Inca, the Maya, and the Aztec brought now-ubiquitous ingredients like corn, tomatoes, potatoes and peppers, vanilla and chocolate to the table, forever changing the way the world eats. In fact, some of the hottest trends in contemporary cooking were created by these ancient cultures more than five centuries ago. In Spirit of the Earth, award-winning authors Beverly Cox and Martin Jacobs celebrate the rich cuisine of native Latin American cultures through 125 authentic recipes - from the peppery ajis and scrumptious ceviches of Peru and Chile to the honeyed desserts of the Yucatan Peninsula and the sophisticated moles of Mexico. Traditional recipes for familiar items like tortillas, tamales, and guacamole are included, as well as such delicacies as Pompano in Garlic and Chile Sauce, Quinoa and Potato Gratin, and Spicy Peanut Chowder. Full-color photographs styled with genuine Latin American artifacts enrich this substantial volume, and cultural essays by noted authorities Michael D. Coe and Jack Weatherford introduce each chapter. Recipes for appetizers and snacks, sauces and seasonings, side dishes, main courses, beverages, and desserts follow. A glossary, explanations of basic techniques, and a list of sources for authentic ingredients complete the book.
Review: A combination cookbook, history lesson, and travelogue, Spirit of the Earth: Native Cooking from Latin America brings to life the traditional foods of the Mayans, Aztecs, and Incas. It shows how recipes from these ancient cultures have been borrowed and transformed through the ages. The Mayan diet was heavy on corn, beans, and chile peppers. Try Pavo en K'ol Indio (Turkey Simmered in Masa-Thickened Broth) with Xni Pec (Roasted Tomato and Chile Salsa). Aztecs prepared most food by steaming, stewing, or roasting. Two of the three come into play with Lomo de Puerco en Cacahuete (Pork Loin in Peanut and Red Chile Sauce). Incas had a wide variety of vegetables and grains in their diet. Quinoa, used in Tamales de Quinoa (Quinoa Tamales with Pork Filling) among other dishes, was considered a sacred food. Spirit of the Earth admirably commemorates these three cultures' contributions to modern cuisine. --Dana Van Nest
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