A Yucatan Kitchen: Regional Recipes from Mexico’s Mundo Maya

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A superb sampling of the unique ingredients and flavors that differentiate Yucatan cooking from that of Mexico.
ISBN: 9781589801325
Format: Paperback
Publisher: Pelican Publishing
Images: 25
Pages: 192
Dimensions: 7 (w) x 9 (h)
Loretta Miller was born and raised in Brooklyn and Queens, New York. She graduated from St. Johnís University with a bachelor's degree in English, and then went on to teach high-school English before turning to journalism as a career. While living in upstate New York, she served as reporter and editor for two weekly newspapers. Ms. Miller was then awarded a journalism fellowship in Asian studies at the University of Hawaii. Following her fellowship, she went to work for the Press-Enterprise in Riverside, California, and was soon promoted to food editor. In 1997, at the urging of her husband, she retired and began traveling extensively in Mexico. When Miller settled in the Yucatan, she discovered a cuisine very different from mainland Mexican cooking and set out to learn as much as possible about it. She worked with an experienced cook of Mayan ancestry, who taught her technique, patience, and respect for fresh ingredients. Through research and testing, Loretta Miller compiled a number of regional favorites and decided to share the collection with other English-speaking cooks who might enjoy a little culinary adventure from the land of the Mayas. A Yucatan Kitchen: Regional Recipes from Mexicoís Mundo Maya contains a variety of recipes ranging from drinks to dessert, with every course in between. Since Mayan food is rich with history, Miller offers a short insight into the origins of the cuisine, which helps the reader understand the dish's roots and its importance in daily and ceremonial life. Neither the first or last word on Yucatan cooking, Ms. Miller aims to engage her reader in culinary experimentation and to provide insight into the rich culture of the Yucatan.
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