Yucatán : recipes from a culinary expedition /
An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Ma...
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| Format: | Government Document Book |
| Language: | English |
| Published: |
Austin, TX :
University of Texas Press,
2014.
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| Edition: | First edition. |
| Series: | William & Bettye Nowlin series in art, history, and culture of the Western Hemisphere.
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| Subjects: |
Table of Contents:
- 1. The Yucatecan market
- Overview
- Index to ingredients
- 2. The Maya heartland
- The monte
- The milpa
- The solar
- 3. Fertile shores
- Celestún
- Sisal
- Progreso
- San Crisanto
- San Felipe
- Tulum
- Punta Allen
- 4. The people's food
- La panadería
- La chicharronería
- Comida callejera
- La cocina económica
- La cantina and el restaurante familiar
- 5. The urban matrix
- Empire building
- Campeche
- Mérida
- Valladolid
- 6. The pueblos
- Felipe Carrillo Puerto: nectar of the gods
- Hunucmá: buried foods
- Kanasín: nexus of Yucatecan tacos
- Lerma: a feast for kings
- Maní: inquisition to transformation
- Motul: garnishing history
- Oxcutzcab: land of oranges and chocolate
- Pomuch: villa of bakeries
- Temozón: the ethereal essence of smoke
- Tetiz: the sweetest of pueblos
- Tizimĺn: cowboy country
- Pantry staples
- Recados / xa'ak' / seasoning blends
- Frijoles / bu'ul / beans
- Salsas / sauces
- Other staples
- Basic techniques
- About maize and masa
- Arroz / rice
- Basic preparation techniques
- Working with chiles
- Preparing meats for cooking
- The ethereal essence of smoke.