Mayan Cuisine

Mayan Cuisine : Recipes from the Yucatan Region

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In his signature style, Daniel Hoyer brings us the authentic recipes of the Mayan Cusine: Receipes from the Yucatan Region, along with his personal experiences that make the historical and cultural background of this people accessible and enjoyable. Having been influenced for centuries by the Spanish, other European countries, Africa, the Middle East, Asia, and even the Caribbean, Mayan food is remarkably unique and distinct. Mayan Cooking offers recipes for Sweet Corn and Cilantro Cream Soups, Yucatan BBQ Shrimp, Smoked Pork Loin, Jicama-Orange Salad, and Chicken in Red Chile and Pumpkinseed Sauce, as well as an abundance of recipes for salsas, sauces, spice mixes, and marinades. Recipes Include: Bean-Filled Masa Fritters Baked Chayote Squash Pudding Mexican Lime Soup Pit-Roasted Pork with Yucatan Spices Yucatan BBQ Shrimp Pumpkinseed Brittle Author Bio: Daniel Hoyer is an experienced chef, restaurateur, and teacher. Daniel is the author of Culinary Mexico: Authentic Recipes and Traditions and Fiesta on the Grill. He resides in the Rio Grande Valley near Pilar, New Mexico, with his family.

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  • Hardback | 240 pages
  • 220.98 x 256.54 x 30.48mm | 1,270.05g
  • Gibbs M. Smith Inc
  • Layton, UTUnited States
  • English
  • 74 colour photographs
  • 1423601319
  • 9781423601319
  • 1,474,111

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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" (06/16/2008)

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