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David Sterling - Yucatán: Recipes from a Culinary Expedition - 9780292735811 - V9780292735811
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Yucatán: Recipes from a Culinary Expedition

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Description for Yucatán: Recipes from a Culinary Expedition Hardback. The Yucatan 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. This title takes you on a gastronomic tour of the peninsula. Series: The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere. Num Pages: 576 pages, 385 colour and b&w photographs, 36 drawings, 3 maps. BIC Classification: 1KLCM; JFCV; WBN. Category: (G) General (US: Trade). Dimension: 253 x 286 x 44. Weight in Grams: 2918.

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 ... Read more

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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Product Details

Publisher
University of Texas Press
Format
Hardback
Publication date
2014
Series
The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere
Condition
New
Weight
2918g
Number of Pages
576
Place of Publication
Austin, TX, United States
ISBN
9780292735811
SKU
V9780292735811
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1

About David Sterling
David Sterling was founder, proprietor, chef de cuisine, and teacher at Los Dos Cooking School, the first culinary institute in Mexico devoted exclusively to Yucatecan cooking. His work at Los Dos has been featured on The Martha Stewart Show (“Martha in Mexico”) and Mexico: One Plate at a Time with Rick Bayless. He’s also been acclaimed by the New York ... Read more

Reviews for Yucatán: Recipes from a Culinary Expedition
"Lavishly produced, with hundreds of photographs, Yucatan is part travelogue, part history, part encyclopedia, written in an unexpectedly casual, engaging style."
The New York Times Book Review
"Endorsements from Mexican culinary expert Diana Kennedy come few and far between, so Sterling, the founder of Los Dos Cooking School, must know what he’s doing. At 500-plus pages and coffee-table ... Read more

Goodreads reviews for Yucatán: Recipes from a Culinary Expedition


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