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Spirit of the Earth: Native Cooking from Latin America Reprint Edition
Contributor(s): Jacobs, Martin (Author), Cox, Beverly (Author)
ISBN: 1635616883     ISBN-13: 9781635616880
Publisher: Echo Point Books & Media
OUR PRICE:   $54.10  
Product Type: Paperback - Other Formats
Published: October 2019
* Not available - Not in print at this time *
Additional Information
BISAC Categories:
- Cooking | Regional & Ethnic - Central American & South American
- Cooking | Regional & Ethnic - Mexican
Physical Information: 0.63" H x 8.5" W x 11" (1.75 lbs) 244 pages
Themes:
- Cultural Region - Latin America
- Ethnic Orientation - Hispanic
- Ethnic Orientation - Latino
- Cultural Region - Mexican
- Ethnic Orientation - Chicano
 
Descriptions, Reviews, Etc.
Publisher Description:

Collecting the Cuisines of the Maya, Inca, and Aztecs

Serve up tamales, moles, ceviches and more, as they were made in their cultures of origin: the ancient civilizations of Latin America. Spirit of the Earth chronicles the authentic and delicious recipes of the Maya, Inca, and Aztecs, updated for preparation in your modern kitchen. With previous collaborations winning James Beard and Julia Child IACP awards, Cox and Martin are the perfect team to reintroduce you to familiar favorites with a fresh new palette. Made with the traditional ingredients and techniques of pre-Columbian America, guacamole, salsas and tortillas have never been the same
Luscious chocoatl (the sacred chocolate drink of the Aztec and Maya), and fresh cebiche de pato (marinated duck ceviche from Peru) await, alongside the sauces, spice blends, and drinks that flavor and accent each traditionally prepared dish, from appetizer to dessert. Enjoy potatoes, quinoa, chocolate, corn, and chiles as when they were first cultivated - and regarded as sacred - by the pre-Columbian cultures of Central and South America
With pictures, tips, and anecdotes beside each recipe, Spirit of the Earth makes as good a travelogue as a cookbook. Each chapter includes an expert introduction to the culture and culinary history of the peoples whose recipes follow. This collection is the perfect guide to reaching beyond the expected in the kitchen, and taking your love of Latin American flavor to a whole other level.

Be sure to also pick up the other luscious book of regional fare by this incomparable duo, Spirit of the West


Contributor Bio(s): Cox, Beverly: - Beverly Cox is a fourth-generation Wyoming rancher who grew up on a cattle ranch near Cheyenne, Wyoming. Her interest in the region's traditional foods and history began in childhood. She holds a Grande Diplome from Le Cordon Bleu in Paris and apprenticed with the noted chef Gaston Le Notre. Many oŁ the recipes -and some of the props used in the photographs-are from her forebears.Jacobs, Martin: - Be sure to also pick up the other luscious book of regional fare by this incomparable duo, Spirit of the West!