Winner, James Beard Foundation Best Cookbook of the Year Award, 2015James Beard Foundation Best International Cookbook Award, 2015The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world’s great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients,
Winner, James Beard Foundation Best Cookbook of the Year Award, 2015
James Beard Foundation Best International Cookbook Award, 2015
The Art of Eating Prize for Best Food Book of the Year, 2015
The Yucatán Peninsula is home to one of the world’s great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán’s borders.
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 Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares “the people’s food”at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula’s three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region’s people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.
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An Extraordinary Mexican Cookbook The University of Texas’ William and Bettye Nowlin Series on Art, History and Culture has published three simply extraordinary Mexican cookbooks. These works include Diana Kennedy’s “Oaxaca al Gusto”, David Sterling’s “Yucatan” and now David Sterling’s “Mercados”. These three cookbooks/art books/ethnographies are beyond a doubt the best Mexican cookbooks ever produced in the English language.So what makes them so great? First of all, they are definitive cookbooks. Kennedy and…
Brilliant! My husband is from the Yucatan and I have been looking for recipes to capture the essence of his home. This book hits the mark! These are such magical recipes– they represent the region so beautifully and bring its flavors and scents into our home. I love the guide and photos of the fruits and veggies of the region. They themselves are works of art. Now, I must admit that some of these recipes take TIME and are COMPLEX. But they are sooo worth it. The section La Concina Economica, which…
Outstanding! 2015 Winner/ Art of Eating Award Just announced on March 2, 2015 as the 2015 Winner/ Art of Eating award. Congratulationa are due to Chef Sterling for his exhaustive research and in depth dive into the Mayan culture of the Yucatan peninsula. The book is arranged by areas of the peninsula with a comprehensive introduction, pantry and sections on ingredients and ways to find them in the index. I bought the book last summer while in the planning of my Yucatan food-centric trip that was just completed yesterday. You will dive…