False Tongues and Sunday Bread - Marks, Copeland
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The Maya-the Indians who inhabited part of Mexico and Central America in pre-Hispanic times-left the modern world a legacy of remarkable cooking that is still practiced in cliffside huts and middle-class haciendas. Copeland Marks has traveled widely throughout Guatemala and other countries that carry the Mayan heritage, in order to introduce us to the everyday pleasures of this little-known cuisine. For anyone who loves the taste of tamales, tortillas, and pungent sauces, this book will provide a rich adventure that begins with-but goes far beyond-those staples of the corn kitchen. The recipes…mehr

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Produktbeschreibung
The Maya-the Indians who inhabited part of Mexico and Central America in pre-Hispanic times-left the modern world a legacy of remarkable cooking that is still practiced in cliffside huts and middle-class haciendas. Copeland Marks has traveled widely throughout Guatemala and other countries that carry the Mayan heritage, in order to introduce us to the everyday pleasures of this little-known cuisine. For anyone who loves the taste of tamales, tortillas, and pungent sauces, this book will provide a rich adventure that begins with-but goes far beyond-those staples of the corn kitchen. The recipes reveal a delightful and accessible cuisine that, in addition to showcasing traditional Mayan flavor profiles, combines culinary ideas from India, Africa, the Caribbean, Great Britain and Spain.
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Autorenporträt
Copeland Marks 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. His other books include The Varied Kitchens of India and The Burmese Kitchen: Recipes from the Golden Land. He lived in New York until his death in 1999.