The Maya the Indians who inhabited part of Mexico and Central America in pre-Hispanic times left the modern world a legacy of remarkable cooking that is still practiced in cliffside huts and middle-class haciendas.
Copeland Marks has traveled widely throughout Guatemala and other countries that carry the Mayan heritage, in order to introduce us to the everyday pleasures of this little-known cuisine.
For anyone who loves the taste of tamales, tortillas, and pungent sauces, this book will provide a rich adventure that begins with but goes far beyond those staples of the corn kitchen.
The recipes reveal a delightful and accessible cuisine that, in addition to showcasing traditional Mayan flavor profiles, combines culinary ideas from India, Africa, the Caribbean, Great Britain and Spain.
About the Author: Copeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines.
His method involved traveling to various regions, cooking with and learning from the local people.
His other books include The Varied Kitchens of India and The Burmese Kitchen: Recipes from the Golden Land.
He lived in New York until his death in 1999.
Rowman & Littlefield Publishers False tongues and sunday breadpb, paperback/copeland marks
