Spirit of the Earth: Native American Cooking from Latin America
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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
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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
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
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